Naked Apple Pie


Yesterday I had this burning desire for some apple pie specifically Sugarhouse’s apple pie which is my all time favorite pie. But I was concerned about my ever expanding waist line so I decided to make a healthier alternative.

I based this on Joy the Baker’s recipe which I modified just a little bit. This recipe is very easy and quick to make.

Slice 4 Fuji apples and squeeze some lemon juice on it to avoid browning.
sliced apples

Add the brown sugar, cinnamon and cornstarch in a bowl and mix well.
making apple pie filling

Add the dry ingredients to the apples and toss until all the slices are well coated.
making apple pie filling

making apple pie filling 2

At the last minute I decided to add lemon and orange zest. This is optional but I liked the extra flavor dimension.
citrus zest

Dot the apple mixture with some butter and bake in a 400F oven for 15-25 minutes. I baked it for a full 25 minutes which yielded the perfect tender crisp texture I love. You can bake it until you achieve your desired texture.
naked apple pie

I call this my naked apple pie. No crust below and above, just really delicious apple pie filling. I was so happy that it came out to be as crunchy as Sugarhouse’s apples. I think this is the way they do it. Bake the filling separately then assemble the pie. All the goodness of apple pie without the extra carbs and calories from the crust.
naked apple pie 2

Eating a few slices really sated my apple pie craving. Even the next day it was just as good cold straight from the refrigerator. I plan to add some grated cheddar cheese on top of the apples for a more indulgent snack. These would also be fantastic on plain yogurt for breakfast.
naked apple pie 3

I had some leftover FIC Vermont Classic Cheesecake Frozen Custard in the freezer and made apple pie a la mode. Oh wow!! It was the best dessert ever. I took a couple of bites and my mom stole it from me and she quietly enjoyed her impromptu dessert.
ice cream with apple pie filling

Naked Apple Pie
slightly adapted from Joy the Baker’s recipe
4 Fuji apples, peeled and sliced thin
1 tablespoon lemon juice
3 tablespoons brown sugar
1 1/2 to 2 teaspoons cinnamon
1 teaspoon cornstarch
sprinkling of ground all spice (I didn’t have any so I skipped this)
pinch of salt
2 tablespoons butter, cut into small cubes
zest of lemon or orange (optional)

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Peel, core and slice apples thinly. Sprinkle with lemon juice. Add the brown sugar, cinnamon, cornstarch, all spice, salt and citrus zest in a small bowl. Mix well and pour over apple slices. Toss well until all the apple slices are evenly coated. Spread the apples on the baking sheet and top with cubes of butter. Bake for 15 to 25 minutes until golden, bubbly or to your desired texture. Store in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or warmed up.

One thought on “Naked Apple Pie

  1. Wow! The leftover could be used in a filo sheets also or mix into vanilla ice cream for special apple pie vanilla ice cream.

    Like

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