Thursday, June 2, 2011

Naked Apple Pie

Slightly overcooked...OOPS!
     There is nothing that says "summer" or "America" more than apple pie. That tasty treat usually carries a lot of calories...unless you make it with no crust. The filling is the best part anyhow. I don't think you'll even miss the crust.
     Depending on what type of apples you use, your pie could be sweet or tart. Mine was tart since I used Granny Smith.
     This dessert went over very well for our gluten-free guests we had a couple of weeks ago. It was all eaten that day. We'll definitely be making this again.

2 large crisp apples, peeled
3/4 cup 100% apple juice, not from concentrate
2 Tbl brown sugar
2 tsp butter, melted
1 tsp cinnamon
  • Preheat oven to 425*
  • Mist pie plate with cooking spray (I use oil in a spray bottle)
  • Core apples and slice very thin. 
  • Arrange apples in overlapping circles
  • In a small bowl, whisk juice, sugar, butter, and cinnamon. Pour half of the juice mixture over apples.
  • Bake 25 minutes
  • Pour the rest of the juice mixture over apples, and bake about 20 minutes or until apples are tender and the glaze has carmalized.
This is linked up to
Sweet Tooth Friday
Sweets for Saturday


  1. Great idea to leave out the crust! You arranged the apples beautifully! :)

  2. A naked pie never looked better. Gorgeous!


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