Grammies No Crust Apple Pie Recipes

GRAMMY'S APPLE PIE

Steps:

• Roll out bottom crust into pie dish.
• Peel, and cut apples into fine slices. (I use a cheese grater to get them perfect).
• Mix apple slices and sugar.
• Place apple mixture into pie crust.
• Cut the butter into three 1 tbsp slices and distribute in pie.
• Sprinkle generously with cinnamon.
• Add top pie crust.
• Cut four or more slits in top.
• Bake @ 400° for 50 minutes.

NO PIE APPLE PIE

Steps:

• For the apple pie spice: Mix together the cinnamon, nutmeg, allspice and cardamom if using in a small bowl.
• For the apples: Preheat the oven to 400 degrees F.
• Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don't cut all the way through. Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
• Mix 1 tablespoon of the butter, 1 tablespoon of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a pitcher. Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits. Bake until they are just starting to get tender, about 15 minutes.
• Meanwhile, mix together the oats, almonds, salt, remaining melted butter, remaining brown sugar, orange zest and remaining apple pie spice. Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples. Bake until the topping is slightly crisp and golden, another 10 minutes. Drizzle with honey and serve with ice cream.

NO CRUST APPLE PIE

Steps:

• 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.

CRUSTLESS APPLE PIE

Steps:

• 1. Slice apples and fill pan/dish.
• 2. Sprinkle with 1/2 cup white sugar. Sprinkle nutmeg and cinnamon (use your judgement) over the sugar and apples.
• 3. Mix together flour, brown sugar, butter. The vanilla is optional. Spread paste over top and cover as many apples as you can. Bake at 375 degrees for 40 minutes.

GRAMMIE'S AUTUMN APPLE PIE

Steps:

• 1. Preheat oven to 450 degrees.
• 2. In a small bowl, combine sugar, flour, cinnamon, nutmeg and salt. Mix well.
• 3. Prepare the apples and place into a large bowl.
• 4. Sprinkle dry mixture over apples and toss until well coated.
• 5. Melt butter and pour over the apple mixture and toss until evenly distributed. Set aside.
• 6. Coat a 9" pie plate with non-stick spray.
• 7. Roll out one of the pie crusts and place in pie plate, leaving the overhanging edges.
• 8. Pour apple mixture into pie shell. (Carefully arrange some of the apple slices so that the surface of the pie will be even.)
• 9. Roll out the second pie crust, and place over the mixture. Carefully, cut off the excess dough around the edges, leaving about 1 inch from the edge of the plate. Roll top edge of crust under edge of bottom crust and press together. Then, gently grip the edge of the crust between the thumb and bent index finger and do a half-twist. Continue this all around the edge to create a decorative fluted border.
• 10. Using the remaining pie dough, use a paring knife to free-hand a circle for an apple and joined right and left arcs to create the leaves. Use a toothpick to mark the veins in the leaves and indention in apples.
• 11. Carefully, place individual pieces on top of pie crust. Make slits in the crust in whatever design you choose.
• 12. Beat egg, add 1 tablespoon of water mix well. Using a pastry brush (I actually use a small paint brush), gently spread the egg mixture over the entire crust.
• 13. Cover edge of crust with a 2 to 3 inch piece of foil to prevent over-browning. Remove the foil during the last 15 to 20 minutes of baking.
• 14. Bake 40 to 50 minutes, or until crust is a beautiful golden brown, and the juices are bubbling through the slits.
• 15. Remove from the oven. Place on baking rack to cool. You may serve it warm (not hot), if desired, with vanilla ice cream. (I prefer Blue Belle Homemade Vanilla)!! Enjoy!!!!