Bottomless Apple Pie
This bottomless apple pie is the easiest pie to make! A sweet cinnamon spiced fresh apple filling is covered with a delicious topping for a crustless apple pie that couldn’t be simpler.
Ingredients
TOPPING
- 7 tablespoons brown sugar (lightly packed)
- ⅔ cup all purpose flour
- 7 tablespoons butter (room temperature)
- 1 pinch salt
APPLE PIE
- 1 cup granulated sugar
- 4 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 4-5 medium apples (peeled and cut into chunks)
- 4 tablespoons lemon juice
EXTRAS
- ⅓ cup cream whole, heavy or whipping cream at least 30% fat content
Instructions
- Pre-heat oven to 375F/190C. Grease and flour an 8 or 9 inch pie pan or cake pan.
- In a small bowl mix together the sugar, flour, cinnamon and nutmeg.
- In a large bowl add the apple chunks and sprinkle with the lemon juice, toss together. Add the cinnamon mixture and stir to combine, transfer to the prepared pan.
- Sprinkle the crumb mixture over the apple mixture and bake for 35-40 minutes, remove from the oven and drizzle the cream over the pie, bake again for 15 minutes. Let cool or serve warm with a scoop of ice cream. Enjoy!
TOPPING
- Mix together the brown sugar, flour and salt, cut in the butter and form into coarse crumbs.
Notes
Store bottomless apple pie leftovers in the refrigerator for up to 4 days. Store in an airtight container or cover the pan with aluminum foil. To reheat, place a slice of pie on a plate and warm up in the microwave.
To store in the freezer, do so without the heavy cream drizzled on top. Cool the pie completely then wrap the whole pie tightly in plastic wrap or foil. Place it in a freezer safe bag to prevent freeze burn. Store pie in the freezer for 2-3 months.
Nutrition
Calories: 360kcalCarbohydrates: 60gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 38mgSodium: 91mgPotassium: 149mgFiber: 3gSugar: 45gVitamin A: 502IUVitamin C: 7mgCalcium: 29mgIron: 1mg
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