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No pastry apple pie recipe

No pastry apple pie recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

I won 1st place in an apple contest with this recipe. It has no pastry, believe me, it doesn't need one. Enjoy!!!!

334 people made this

IngredientsServes: 8

  • 275g peeled, cored and sliced apples
  • 1 teaspoon ground cinnamon
  • 1 teaspoon caster sugar
  • 200g caster sugar
  • 170g margarine, melted
  • 60g chopped pecans
  • 125g plain flour
  • 1 egg, lightly beaten
  • 1 pinch salt

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm pie dish with margarine.
  2. Fill 2/3 of the dish with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
  3. In a medium bowl, mix 200g sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
  4. Bake in preheated oven for 65 minutes, or until golden brown.

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Reviews & ratingsAverage global rating:(180)

Reviews in English (150)

Delicious and so quick and easy to do. Will definitely be making again.-17 Oct 2011

So this is an apple CAKE then?-02 Jul 2011

Very tasty and very easy to make! I halved the recipe and used it to make two smaller cakes. I also added a little more cinammon to the batter. It worked out great!-22 Sep 2011

Apple Pie Recipe

Delicious proof that you can improve on a classic. This pie contains 20% fewer calories and 70% less sugar* than the full-sugar version. Dig in and be delighted. Makes one 9-inch pie (8 servings).

**Erythritol value may vary based on your choice of sweetener


Pastry for double-crust 9-inch pie

8 cups Granny Smith apples, peeled, cored, and sliced


Roll out half of the pastry on a floured surface to 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.

Blend Truvía ® Original Sweetener, cornstarch, salt, cinnamon and nutmeg in small bowl. Sprinkle on apples and toss until coated. Add lemon zest and mix thoroughly. Arrange apple mix into crust. Cut butter into slices, place on top of apples.

Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over apples, seal edges, trim and flute. Cut slits in top to allow steam to escape.

Bake at 400 ° F for 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack.

*This apple pie has 250 calories per serving as compared to a full-sugar version apple pie that has 310 calories per serving.

Nutrition Per Serving

📝 What you need


  • Cooking apples (eg Bramleys )
  • Eating apples (eg Braeburns or Granny Smiths)
  • Lemon
  • Dairy-free block margarine (eg Flora Plant Block or Naturli Block)
  • Dairy-free yoghurt
  • Dairy-free milk
  • Sultanas
  • Icing sugar
  • Soft light brown sugar
  • Caster sugar
  • Ground cinnamon
  • Plain flour
  • Cornflour


A loose-bottomed or springform tin makes this apple pie really easy to remove from the tin to serve. Mine is this lovely holey one from MasterClass which helps to get the pastry really crispy with no soggy bottoms, but anything similar will do.

Apple pie

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ornately decorated crust, golden and with the most delicate layers. And don’t get me started on my grandmother in her day, she was known as the “Pie Baker of Villa Park,” a small suburb west of Chicago.

When I went to start baking my own pies, I didn’t think much about it. Pie-making was something my family took for granted. But then I sliced into that first homemade pie — it was pumpkin, brought to a work potluck — and found to my horror not a perfect take-for-granted pie, but a bubble of raw dough beneath the a layer of filling. There are some mistakes not even a truckload of whipped cream can cover.

A dozen or so years later, a career change, several restaurant and catering jobs and a few hundred pies later, my skills have improved — though they still don’t quite match those of my mother or grandmother. But I’ve learned a lot and continue to pick up tips. Recently, I spoke with some experts and tested more than a dozen combinations of fats, flours, ingredients and tricks. Here are my results.

Passionate pie bakers tend to have a religious zeal about what type of fat goes into their crusts, and not without good reason.

“Fats and shortenings are absolutely critical to pies,” says Ernest Miller, research and development chef at Coast Packing Co., a major supplier of animal fats and shortenings for cooking, baking and frying based in Vernon. The type of fat determines flavor and can influence the final texture and color of the crust. Bakers tend to use one of three kinds — butter, shortening or lard — or a combination. But which, and why?

Lard is among the most traditional of kitchen fats, once made from heritage pigs specifically bred for their fat. “In certain points in our history, lard was actually more expensive than pork,” says Miller. Never mind the cost of butter. “You wouldn’t be using butter for baking unless you were wealthy.”

Miller notes that shortening, with the introduction of Crisco in 1911, was created to mimic the effects of lard but at a fraction of the price. “An all-Crisco crust will give you the best border,” notes Beranbaum. “But I don’t use shortening, because there’s no flavor.”

As people began shunning shortening and saturated fats for health reasons, bakers looked for alternatives such as butter, even oil. Over the years, I’ve taken to making my crust using a ratio of two-thirds butter to one-third shortening. I’ve found, particularly when I keep the fats cold until the crust goes in the oven, I get some of the benefits of shortening in my detailed borders, along with the flavor of butter. (For savory pies, I’ll usually substitute shortening for lard, or even bacon, goose or duck fat, which lends great savory flavor and rich coloring to the crust.)

Although my grandmother and mother preferred shortening, they would often brush the formed crust with butter, and occasionally dust with sugar, before baking, for added flavor and color.

And lard is making a comeback. Occasionally, you can find lard from heritage pigs, such as Mangalitza, as well as from specific parts of the animal, such as leaf lard, which is valued by bakers for its delicate flavor. Coast Packing is currently testing a treated lard and tallow blend, not yet on the market, that mimics leaf lard in my tests, I could barely tell the difference from the real thing.

A primer on pie crust fats:

BUTTER adds flavor to a crust, along with color due to the milk solids in the fat. However, over-mixing the butter can make the crust tough and crunchy.

SHORTENING has a high melting point, which will give you a light and flaky crust and allow for creative decorations, but it lacks the flavor found with butter or lard.

LARD makes a light and flaky crust. Leaf lard and rendered caul fat (another fat preferred by many bakers) have the benefits of lard with less flavor, perfect for dessert pies.

OIL results in a crust that is generally more mealy in texture, though certain fruity oils, such as olive or some nuts, will lend flavor and coloring to the crust.


Fat and its ratio to other ingredients, particularly flour, is integral to a great pie. “I think too little fat is not a pie crust,” says Los Angeles baker and pie specialist Nicole Rucker, a past winner of KCRW’s Good Food Pie Contest. “Once you remove a certain amount of fat, you’re forming more of a bread or biscuit dough.”

When it comes to flour, some experts swear by all-purpose, others by lower-protein pastry flour and still others by a host of custom blends, all in the name of making a tender but flaky crust. If she’s using all-purpose flour, Rose Levy Beranbaum, author of “The Pie and Pastry Bible,” finds that adding a touch of sugar works to tenderize the dough, mimicking the results she normally gets using pastry flour. (This is a trick she’ll be adding to her new book on baking basics, due out next year.)

Rucker also uses the sugar trick in her dough, though she goes an extra step by dissolving the sugar in water before she adds it, ensuring that it’s evenly absorbed by the flour and making for a more evenly tender crust.

Another trick is adding apple cider vinegar, which also helps to tenderize or “shorten” the crust. (You might smell it as you make and roll out the dough, but the vinegar will evaporate as the pie bakes and shouldn’t affect the taste of the crust.)

When combining the ingredients, it’s important to keep them cold — particularly your fat. If the fat, particularly butter, softens and begins to melt, the flour will absorb it, creating a tough dough. I actually take the extra step of chilling everything — fat, flour, water, vinegar — even the bowl and food processor blades.

And though some purists may argue, making pie dough in a food processor is wonderfully simple and easy. Just be sure not to over-process it use the pulse feature and your dough will be tender as if mixed by hand.

After you’ve made the dough, flatten it into a disk, cover and chill it before you roll it out.

To keep the dough even, work the rolling pin in the center of the dough and don’t roll all the way to the edges. You’ll have greater control over the thickness of the dough if you keep the pin toward the center — the closer you get to the rim, the more likely you are to roll the pin off the edges, flattening them and making the dough uneven. Rotate the dough a quarter-turn each time you roll.

To keep the dough from sticking and absorbing too much flour, roll it between lightly floured sheets of plastic wrap or parchment or wax paper.

After you’ve formed the crust, chill it. I freeze my formed crusts for 20 to 30 minutes, which allows the crust to hold its shape and any designs while it bakes.

Pie dishes generally come in metal, glass or ceramic. Metal conducts heat very well, baking the crust most quickly. And a cheap metal tin is a great option if you’re bringing a pie to a gathering and don’t want to worry about getting the dish back.

If you’re new to pie baking, go for a glass dish. You’ll be able to see how the crust is baking, if there are any air bubbles and if you need to adjust the dish. If you’re really new to baking pies, find a glass dish with built-in handles so you can move the pie more easily.

Ceramic, like glass, does not conduct heat as well as metal but makes a beautiful choice if you’re presenting a pie as a gift.


Blind-baking, or pre-baking, a crust is common when you’re using a filling that doesn’t need to be baked or when the crust needs to bake longer than the filling, such as with pumpkin and other custard pies. (Both flaky pie and short tart crusts need to be weighted before baking so the pastry doesn’t puff on the bottom or slip on the sides.)

To blind-bake a crust, line the chilled dough with parchment or a large coffee filter, then fill it with weights. If you don’t have store-bought ceramic or metal weights, use dried rice or beans.

Finally, watch the pie as it bakes. Most ovens heat from the bottom, so adjust the pie if necessary, moving up or down in the oven as needed. And cover the top or edges of the crust with foil if they’re browning too much.

Pie crust tips from the experts

“Know your oven. Different ovens bake differently and at different temperatures, and some oven thermometers aren’t even accurate.” — Rose Levy Beranbaum

“If you’re new to a recipe, test it first before you present it to family and friends.” — Nicole Rucker

“Have your ingredients and equipment ready before you start so you can work fast and not stumble.” — Nicole Rucker

“If you’re making a juicy pie, set it on a baking sheet before baking” in case it overflows. — Rose Levy Beranbaum

“Keep practicing. Even if it’s not perfect at first, you’ll almost always still enjoy the results, even if it’s just you with a fork and the pie in front of you.” — Diana Carter (my mom)

THREE – roll pie crust

While apples cook, lightly dust work surface and roll out one pie crust. Lay in bottom of pie plate and press into corners. Roll out top pie crust. (It can be used as is or can be cut into strips approximated 1/2 – 3/4″ wide to make a lattice-patterned top. If making a lattice top, cut an additional pie crust into strips. )

I was thrilled to learn that my teacher used refrigerated pie dough! It’s only been in recent months (with my tart excursion) that I’ve had any amount of success with pastry, so using a boxed, refrigerated crust took the pressure off. I’ve always used Pillsbury and it’s turned out perfectly every time. It’s also easy to roll out and work with and it’s very forgiving.

I tried a box of Trader Joe’s pie crust and here is a comparison…

The Trader Joes’ crust is the bottom one and the Pillsbury is the upper one. Maybe I just got a bum box, but the TJ’s dough had to be shaped into a ball and rolled out again. I think it also had a stronger shortening taste, which I’m not a big fan of. So, I will stick to the Pillsbury crusts if I don’t make my own.

Either way, you do need to roll out the dough a bit to smooth it out and make it a bit bigger.

I always use a deep-dish pie plate for this recipe, so I can pack it full of apples.

I’m going to show how to do the lattice-topped pie, but feel free to leave the top whole and just cut a few slits to vent steam.

Baked Pastry Shell

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup shortening
  • 4 &ndash 5 tablespoons cold water

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle water, 1 tablespoon at a time, over flour mixture and toss with a fork until all of the dough is moistened. Shape into a ball.

On a lightly floured surface, roll dough from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Fold under extra pastry crimp edge. Generously prick bottom and sides of pastry with a fork.

Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on a wire rack.

Here's How To Make A McDonald&rsquos Apple Pie At Home With No Pastry Ingredients

If you&rsquore missing all your favourite fast food restaurants right now (I mean, who isn&rsquot?), there are ways to recreate some of their iconic dishes at home.

But you&rsquore going to need something sweet afterwards. May we suggest making a McDonald&rsquos-esque apple pie?

Now, you&rsquore probably worrying about the fact that it&rsquos pretty damn hard to get pastry ingredients right now. But worry not, friend, as this new recipe uses bread instead.

Lisa Faulkner and her husband, MasterChef&rsquos John Torode, shared a video on Instagram, and in it, they show us how we can have a Maccies&rsquo apple pie at home by using just a handful of ingredients.

&ldquoThis is John&rsquos genius recipe,&rdquo Lisa says in the video. &ldquoAnd I love it because we don&rsquot need pastry &ndash all you need is bread, white bread or brown bread.&rdquo

All you have to do is cook apples in butter, cinnamon and sugar, then pop them inside a flattened bread pocket. Then that little guy goes in the oven and comes out looking and tasting just like a McDonald&rsquos apple pie.

The full recipe is available on Lisa&rsquos Instagram post, and we really recommend you give it a go if you&rsquore having McDonald&rsquos withdrawal symptoms.

Lisa, who won Celebrity MasterChef in 2010 and also met now-husband John at the same time, has been sharing loads of videos of the couples cooking, and all the recipes are dead easy, so get stuck in!

No pastry apple pie recipe - Recipes

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a baking sheet.  Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture.  Unfold the remaining pastry sheet and place over the filling.  Crimp the edges with a fork to seal.  Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown.  Cool the pastry on the baking sheet on a wire rack for 15 minutes.  Sprinkle with the confectioners' sugar.

Recipe Note: For easier clean-up, line the baking sheet with parchment paper.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

Easy Apple Turnover This post may contain affiliate links. Please read my disclosure policy. Quick and easy puff pastry apple turnover recipe, homemade with simple ingredients. Flaky and crispy puff pastry is loaded with delicious apple pie filling. I know you guys love these Easy Cherry Turnovers (With Puff Pastry). They are perfect for Spring and Summer parties. Well, today’s recipe is very similar but it’s filled with apples instead and perfect for Fall and Thanksgiving parties. Recipe Summary

  • 1 15 ounce package folded refrigerated unbaked pie crust (2 crusts)
  • 6 larges apples
  • ½ cup water
  • 2 tablespoons lemon juice
  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons apple pie spice
  • Whipping cream or milk
  • Coarse and/or granulated sugar
  • Whipped cream (optional)

Let pie crusts stand at room temperature according to package directions. Meanwhile, core and slice unpeeled apples (you should have 8 cups). In a large mixing bowl combine apples with water and lemon juice toss to coat.

For filling, in a large mixing bowl stir together 1/2 cup sugar, flour, and spice. Drain apples well add to sugar mixture and toss gently to coat. Set aside.

Unfold one pie crust. Place on a lightly floured surface. Unfold the second crust and place on top of the first. Roll the two crusts together from center to edge into a 14-inch circle. Ease the pastry into a 9-inch pie plate, letting crust hang over the edge.

Spoon apple filling into the pastry-lined pie plate. Fold the pastry up and over the filling, pleating the pastry to fit. Brush crust with whipping cream or milk. Sprinkle the pie with coarse and/or granulated sugar. Cover the edge of the pie with foil to prevent overbrowning.

Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake about 30 minutes more or until crust is golden. Cool slightly on a wire rack before serving. Serve pie while warm with whipped cream, if desired. Makes 6 to 8 servings.