No Crust Apple Pie

"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"
photo by abeautifullife786 photo by abeautifullife786
photo by abeautifullife786
Ready In:




  • 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.

Questions & Replies

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  1. Absolutely fool proof- perfect! My grandson and I finished it off in a day. Just made it again for my family!
  2. 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!
  3. This was very tasty and super easy to make. I used 7 medium cortland apples which I peeled. Although, my grandmother used to make delicious apple pies/desserts leaving the apple peels on at times for a change! Simmered the apples for 8 minutes. I decreased the amount of salt in the crumble topping, a family request.<br/><br/>I also omitted the allspice at the request of my family, added a bit more cinnamon (oops!), which I won't do next time because it gave it a 'grainy' type of texture. Used a bit of nutmeg, and I used reconstituted lemon juice. Would definitely make it again. Thanks for this recipe!
  4. I halved this recipe with success. Easy to make and tasty. I omitted the allspice and added a bit more cinnamon. I agree with the previous reviewer that this tasted more like an apple crisp than a pie. It was good though and we ate this without ice cream. This is something I would make again. Thanks for posting!
  5. WOW, this pie was absolutely delish!! I had used 6 apples, but next time I make this, I'm using 7. I simmered the apple mixture for 8 minutes, but next time I might try simmering this for 6 minutes. I also added nutmeg and lemon juice, not fresh nutmeg, but a pinch of dried nutmeg, and I didn't add fresh lemon juice, but rather 1-1/2 teaspoons of Real Constituted Lemon Juice. And when it came to adding the salt, I only added an 1/8 teaspoon. My husband and I thought this was very good, but we also thought it tasted more like an apple crisp rather than a pie. Today we enjoyed this delicious dessert with Cool Whip, but tomorrow I plan on eating it with vanilla ice cream Thank you Olga for posting this recipe. It's definitely a keeper!! One thing I forgot to mention in my review...the type of apples I used to make this dessert was, MacIntosh, and that this pie tatses best if eaten the day it was made. The next day the crust isn't as crisp as the first day, but it still is good.



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