Save A cozy, comforting tart featuring tender baked apples with warm spices all nestled in a golden custard-like base no crust required Perfect for showcasing seasonal apples
This rustic crustless apple pie has become my go-to dessert during apple season Its simplicity and warming flavors remind me of family gatherings
Ingredients
- Apples: 4 large apples (about 700 g) peeled cored and thinly sliced
- Lemon juice: 1 tablespoon
- Filling: 3 large eggs 1/2 cup (100 g) granulated sugar 1/3 cup (80 ml) whole milk 1/3 cup (80 ml) heavy cream 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pinch of salt
- Topping: 2 tablespoons brown sugar 2 tablespoons unsalted butter melted 1/4 cup (25 g) sliced almonds (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) Grease a 9-inch (23 cm) pie dish or tart pan with butter
- Prepare Apples:
- Toss the sliced apples with lemon juice and arrange them evenly in the prepared dish
- Mix Filling:
- In a mixing bowl whisk together eggs granulated sugar milk cream vanilla cinnamon nutmeg and salt until smooth
- Assemble:
- Pour the custard mixture evenly over the apples
- Add Topping:
- Drizzle melted butter over the top sprinkle with brown sugar and scatter sliced almonds if using
- Bake:
- Bake for 35 40 minutes or until the custard is set and lightly golden at the edges
- Cool and Serve:
- Allow to cool for at least 15 minutes before serving Serve warm or at room temperature
Save My family looks forward to this pie every autumn Its simplicity and homely flavors create cherished moments at the table
Required Tools
9-inch (23 cm) pie dish or tart pan Mixing bowls Whisk Knife and cutting board
Allergen Information
Contains eggs milk and nuts (if using almonds) For nut-free omit almonds Always check product labels for potential allergens
Nutritional Information
Calories 210 Total Fat 9 g Carbohydrates 31 g Protein 4 g per serving
Save This rustic crustless apple pie is a simple yet impressive dessert perfect for any occasion
Recipe FAQs
- → What type of apples work best for this tart?
Tart apples like Granny Smith, Honeycrisp, or Fuji provide the best balance of sweetness and firmness for baking.
- → Can I substitute the nuts used in the topping?
Yes, pecans can replace almonds or you can omit nuts altogether for a nut-free version.
- → How can I tell when the custard is fully baked?
The custard should be set and lightly golden around the edges, but still slightly jiggly in the center when gently shaken.
- → Is it necessary to peel and core the apples?
Yes, peeling and coring ensures tenderness and a smooth texture throughout the tart.
- → What is the best way to serve this tart?
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness.
- → Can I prepare this dessert ahead of time?
Yes, it can be baked in advance and gently reheated before serving without compromising texture.