Crustless Baked Apple Pie
A simple yet delicious gluten-free, lower-carb version of the classic apple pie that focuses on perfectly spiced apples without the fuss of making a crust. This dessert delivers all the comforting flavors you love with 70% fewer carbs than traditional apple pie.
Equipment
- 8 or 9-inch Pie Dish
- Mixing Bowls
- Aluminum Foil
Ingredients
Apple Filling
- 6 medium apples preferably a mix of Granny Smith and Honeycrisp
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter melted
- 1/3 cup granulated erythritol or your preferred sweetener
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour helps absorb excess moisture
Optional Topping
- 1/2 cup almond flour
- 3 tablespoons cold butter cubed
- 2 tablespoons chopped pecans
- 2 tablespoons erythritol or your preferred sweetener
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8- or 9-inch pie dish or baking dish with butter or non-stick spray.
- Peel, core, and slice the apples into approximately ¼-inch thick slices. Place the apple slices in a large bowl and toss with lemon juice to prevent browning.
- In a large bowl, combine the melted butter, erythritol, cinnamon, nutmeg, allspice, vanilla extract, and almond flour. Add the apple slices and toss gently until every slice is evenly coated with the mixture.
- Transfer the apple mixture to your prepared baking dish. Arrange the top layer of apples in a decorative pattern if desired. Press down slightly to compact the apples.
- If using the topping, combine the almond flour, cold butter, chopped pecans, sweetener, and cinnamon in a small bowl. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this evenly over the arranged apples.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 10-15 minutes, or until the apples are tender and the topping (if using) is golden brown.
- Allow the crustless pie to cool for at least 15 minutes before serving. This resting period allows the natural pectin in the apples to set slightly, making it easier to serve neat portions.
Notes
For a dairy-free version, substitute coconut oil for butter.
Monk fruit sweetener works beautifully in place of erythritol.
Coconut flour can replace almond flour (use half the amount as it absorbs more moisture).
Any firm baking apple works, though different varieties will yield subtle flavor differences.
Cover leftovers tightly and refrigerate for up to 4 days. The flavor actually improves overnight.
You can freeze this pie for up to 3 months. Thaw overnight in the refrigerator before reheating.
Monk fruit sweetener works beautifully in place of erythritol.
Coconut flour can replace almond flour (use half the amount as it absorbs more moisture).
Any firm baking apple works, though different varieties will yield subtle flavor differences.
Cover leftovers tightly and refrigerate for up to 4 days. The flavor actually improves overnight.
You can freeze this pie for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 175kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 4.5gFiber: 5gSugar: 9g
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