Crustless French Apple Pie

Name: Crustless French Apple Pie
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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

Directions

Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate.
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.
Bake at 325° for 70-75 minutes or until a knife inserted in the center comes out clean. Cool.

Reviews

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Average Rating:

delowenstein

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