By 3KillerBs on January 03, 2007
"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."
Serving Size: 1 (130 g)
Servings Per Recipe: 6
"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."
"Very easy to do in the oven while you are cooking on the stove. I didn't think they would make so much juice, very nice. I too used them as a side dish with veal sausages, but these would be a great dessert, or filling for crepes, that type of thing. Very nice recipe."
"Much better than the sum of its parts. Originally I was a little leery of the fact that there was no sweetner, but I decided to trust you, and I'm so glad I did. I reduced the butter to about 1 tbsp. and think that, for our tastes, 1/2 tbsp. would be enough. That said, this is easy and very tasty. I served it as a side dish, though it certainly would be a good dessert. A little fat free cool-whip on top would be nice too. Thanks!"