Recipe by Olha
This is a delicious apple pie without a bottom crust. It has a brown sugar crumble on top and very good. This pie was devoured by the three of us at one sitting, so I will make two next time. Southern Living
Top Review by LUVMY2BOYS
This is really, really incredible! This was our Thanksgiving dessert & it came out so good. I used around 7 red delicious apples, Splenda for the sugar & omitted the allspice--just used about 1 1/2 tsp cinnamon. The crust was wonderful. It baked up great & tasted even better. Thanks so much for sharing!
- 6 cooking apples, peeled, cored, and cut into eights
- 118.29 ml sugar
- 118.29 ml water
- 4.92 ml ground cinnamon
- 2.46 ml ground allspice
FOR THE CRUMBLE
- 118.29 ml all-purpose flour
- 59.14 ml firmly packed brown sugar
- 2.46 ml baking powder
- 1.23 ml salt
- 44.37 ml butter or 44.37 ml margarine
- vanilla ice cream (optional)
Directions See How It's Made
- Combine 6 or 7 large cooking apples with the sugar, water, cinnamon, ground allspice in a large saucepan; bring to a boil.
- (I also add fresh grated nutmeg and a squeeze of lemon juice.)
- Cover, reduce heat, and simmer 8 to 10 minutes or until apples are almost tender.
- Spoon mixture into a deep-dish 9-inch pie-plate.
- Combine flour, brown sugar, baking powder, and salt; cut in butter with a pastry blender or use finger tips until mixture resembles coarse meal.
- (Next time I will use only 1/8 tsp of salt in the crumble.).
- Crumble brown sugar mixture over apples.
- Bake at 350°F for 30 minutes or until top is browned.
- Serve with ice cream, if desired.
- Yield: one 9-inch pie.