Prep 10 mins
Cook 45 mins
I can't make decent pie crust. So I make my pies crustless in a casserole dish instead. When I lived in Massachusetts, where apples are in great abundance every fall, I'd take this to church potlucks where half a dozen heart patients would see to it that I took home an empty, washed plate. They'd missed pie on their low-fat, low-sugar diets. A very controlled portion of real butter, and the natural sweetness of a good apple, make this dessert rich enough to satisfy.
- 29.58 ml butter, divided
- 1419.54 ml cooking apples, chopped (peeled or not as you prefer)
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- Use 1 teaspoon of the butter to grease a round, 2-quart casserole dish that has a lid.
- Pile in the chopped apples.
- Sprinkle with the cinnamon and cloves.
- Dot surface with the remaining butter.
- Cover and bake at 350°F for 45 to 60 minutes or until apples are tender.
- This is easy to expand to fill as large a covered casserole as your family or group requires.
This gets a 5 because I didn't think it was possible to enjoy cooked apples without any sweetener. Use less butter (maybe next time I will omit it).
We really liked this. I used Granny Smith apples, and didn't have too much juice. The butter amount was fine, too. Thanks for a great recipe.
Forgot to cover, but did so half way through cooking. Butter was way too mcuh, and formed a pool of grease at bottom of dish! Apples turned out hard and not like a typical apple pie! Maybe next time cover for full time and use very little butter.