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Crustless French Apple Pie Recipe

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This pie is different that it doesn't have a crust but it still has a delicious topping. You will not be missing the crust with this topping.—Nichole Tucker, Liberty, Missouri
TOTAL TIME: Prep: 25 min. Bake: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 70 min.
MAKES: 8 servings

Ingredients

  • 6 cups sliced peeled tart apples
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sugar
  • 3/4 cup fat-free milk
  • 3/4 cup reduced-fat biscuit/baking mix
  • 4 egg whites
  • TOPPING:
  • 3/4 cup reduced-fat biscuit/baking mix
  • 1/2 cup Grape-Nuts
  • 1/3 cup packed brown sugar
  • 2 tablespoons reduced-fat margarine, softened

Nutritional Facts

1 serving (1 piece) equals 320 calories, 3 g fat (1 g saturated fat), trace cholesterol, 368 mg sodium, 70 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate.
  2. In a bowl, beat the sugar, milk, baking mix and egg whites until smooth. Pour over apples. Combine topping ingredients in a bowl until crumbly. Sprinkle over pie.
  3. Bake at 325° for 70-75 minutes or until a knife inserted near the center comes out clean. Cool. Yield: 8 servings.
Originally published as Crustless French Apple Pie in Country Woman May/June 1994, p36

Nutritional Facts

1 serving (1 piece) equals 320 calories, 3 g fat (1 g saturated fat), trace cholesterol, 368 mg sodium, 70 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Crustless French Apple Pie(1)

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MY REVIEW
Reviewed May. 5, 2010

I made this recipe several times and I did make some adjustments-rathen than use a 10" pie plate, I used two greased and floured 9" pie plates and when I prepared the milk-egg mixture, I divided it up between the two pie plates! Also, to conserve my supply of biscuit mix, I used 3/4 cup all-purpose flour for the topping & substituted quick oats for the Grape Nuts! It worked out very well! I also combined the apples with ! Tbsp. lemon juice and 1-1/4 tsp, cinnamon pls. 1/4 tsp. ground nutmeg. I was pleased with the outcome of this recipe! I plan on using this recipe as a definite keeper! Dawn E. Lowenstein

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