The Best Easy German Crustless Apple Pie Recipe: Wholesome, Creamy, and Delicious
Do you adore the warm, comforting taste of apple pie but dread the hassle of making a perfect crust? Then this recipe is an absolute game-changer for you! Presenting a heavenly, creamy, and abundantly apple-filled German crustless apple pie that puts the fruit firmly in the spotlight. Each slice reveals tender apples, retaining just enough delightful texture, all lightly bound together with a luscious, silky custard. A delicate hint of spice awakens their natural, orchard-fresh sweetness, making every bite a pure joy.
This post is proudly sponsored by Organic Washington Apples, allowing me to share this incredibly delicious recipe and highlight why these apples are my top choice for our family’s snacking and baking adventures.
Why Go Crustless? Embrace the Simplicity and the Apple’s Natural Flavor
There’s an undeniable classic appeal to a slice of warm, juicy apple pie, gently kissed with cinnamon and a hint of butter. The beauty of this German apple pie is its refined simplicity: it doesn’t even require a crust. By removing the pastry, we allow the glorious apples to truly shine, celebrating their inherent sweetness and vibrant flavor. It’s lighter, often healthier, and perfect for those who are gluten-sensitive or simply prefer a less heavy dessert. Forget the stress of rolling out dough; this recipe focuses entirely on the tender, spiced apple goodness.
The Star Ingredient: Premium Washington Organic Apples
In our household, you’ll consistently find at least two or three varieties of Organic Washington Apples gracing our fridge or fruit bowl. They are simply indispensable, whether for a quick snack, packing into school lunches, or transforming into delightful desserts like this crustless pie. What I particularly appreciate is their year-round availability and wide selection of varieties in my local grocery stores, making it easy to always have fresh, high-quality apples on hand.
Washington State: A Global Leader in Organic Apple Production
Washington State is renowned globally as a premier apple-growing region, and for good reason. The unique combination of nutrient-rich soil, an arid climate, and abundant water from the Columbia River Valley creates the perfect environment for cultivating top-quality fruit, especially organic varieties. I’ve had the pleasure of driving through these breathtaking orchards on past family vacations; they are a truly magnificent sight, whether blanketed in blossoms in spring or heavy with glowing, ripe fruits in late summer. Advanced growing practices further ensure that Washington produces some of the finest, most delicious organic apples available anywhere.
Opting for Washington Organic Apples in this crustless pie transforms it into a truly guilt-free indulgence, brimming with fantastic flavor and vital nutritional benefits. A single medium apple (approximately 180 grams) contains a mere 72 calories and 19 grams of carbohydrates. Moreover, it’s an excellent source of dietary fiber and Vitamin C, contributing significantly to your daily nutrient intake. This makes our German Crustless Apple Pie a smart choice for a satisfying dessert.
So, indulging in a generous slice of this delightful apple pie is practically like getting your “apple a day” in the most enjoyable way possible. I can certainly get behind that delicious health benefit!
German Crustless Apple Pie: A Nod to Apfelkuchen Tradition
Germans have a profound love for their Apfelkuchen, or apple cake, and the sheer variety of versions is astounding. There are hundreds of recipes, often specific to different regions of Germany or treasured as family heirlooms passed down through generations. You’ll encounter Apfelkuchen with streusel toppings, without, with a delicate crust, filled with rich custard, boasting a heavy batter, or a light one, all of them generously loaded with apples. Some feature apples elegantly sliced on top, while others have them layered beautifully within. You’ll find apple cakes infused with spices or kept simple and pure, from grand slab cakes designed for gatherings to delicate, intricately layered creations. Even the beloved Sunken Apple Cake (Versunkener Apfelkuchen) is a testament to this diverse tradition. Every German Oma (grandma) holds the secret to her family’s unique version of Apfelkuchen.
While there isn’t a direct German equivalent to the typical pastry-crust American apple pie, this particular recipe comes remarkably close. It’s a light and truly delightful variation, so densely packed with apples and subtly held together by a lusciously creamy batter that it truly feels more like an apple pie than a cake. It captures the essence of German baking – simple, wholesome, and focused on showcasing the quality of the ingredients – but with a texture and richness that firmly places it in the “pie” category, German style.
You’ll be absolutely delighted by how refreshingly quick and easy it is to prepare this delicious crustless apple pie. It’s a perfect dessert for busy weeknights or a stress-free addition to a holiday meal.
It’s as Easy as Pie! Seriously.
Preparing this German Crustless Apple Pie is wonderfully straightforward, eliminating all the usual fuss associated with traditional pies. The key is in the apples and the simple, yet elegant, method.
First, you’ll simply peel and thinly slice 5 or 6 crisp, sweet Washington Organic Apples. For this recipe, I chose Ambrosias for their delightful balance of sweetness and tartness, and firm texture that holds up beautifully during baking. The real “secret” to achieving that tender, melt-in-your-mouth consistency in the finished pie is to slice the apples as thinly as possible. This ensures they cook evenly and integrate seamlessly into the creamy custard.
Next, you’ll whip up a quick and simple batter. This is where the magic happens – a blend of eggs, sugar, milk, and flour that creates a light yet rich custard base. Once your batter is perfectly smooth, gently fold in the thinly sliced apple pieces. This ensures every apple slice is coated, promising a consistent flavor and texture throughout your pie.
Once the apples are fully integrated into the batter, simply transfer the entire mixture into your prepared baking pan. Take a moment to gently smooth out the top layer of apple slices, ensuring an even surface that will bake beautifully and present a stunning appearance when finished.
To enhance the flavor and create a beautifully caramelized top, drizzle the pie evenly with a touch of melted butter, then finish with a generous sprinkle of aromatic cinnamon. This final flourish adds a layer of warm spice that perfectly complements the sweet apples and rich custard.
Finally, pop it into the oven. As it bakes, your kitchen will fill with the irresistible aroma of cinnamon and warm apples. After a relatively short bake time, you’ll retrieve this glorious dish of apple delight, golden brown and bubbling with sweet goodness.
Isn’t that a true apple pie beauty? And the best part? No fussing with delicate pastry or tedious rolling out of a crust! This easy German crustless apple pie delivers all the flavor with none of the usual pie-making stress. It’s perfect for a quick dessert or a delicious treat to share with loved ones.
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German Crustless Apple Pie
Margaret Bose Johnson
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Ingredients
- 2 large eggs
- ⅛ teaspoon fine sea salt
- ¼ cup (50gms) natural organic cane sugar
- ½ cup (120ml) milk or non-dairy milk
- zest of ½ a lemon ~1 teaspoon
- ¼ cup (60ml) melted butter, divided
- ½ cup (80gms) sweet rice flour or ½ cup (65gms) regular flour for non-gluten-free
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- juice of half a lemon ~1½ tablespoons
- 2 lbs Washington organic apples 900gms/5 medium (Ambrosia or another favourite variety)
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Generously grease an 8-inch (20cm) springform pan or a 9-inch (23cm) deep-dish pie plate. Line the bottom with a round of parchment paper cut to fit.
- In a large mixing bowl, whisk together the eggs, salt, sugar, milk, lemon zest, and 2 tablespoons of the melted butter (reserve the rest for on top of the pie). Add the sweet rice flour (or regular flour), cornstarch and baking powder and whisk until no lumps remain. Set aside.
- Squeeze the lemon juice into another bowl. Peel the apples and cut them into quarters. Cut out the cores and slice each quarter crosswise into very thin slices with a knife or mandolin. As you cut them, drop the slices into the lemon juice and toss them to keep them from browning.
- Drop one handful of apple slices at a time into the prepared batter and toss them well to prevent clumps of slices sticking together and to coat each slice with the batter.
- Scrape a quarter of the apple batter at a time into the prepared pan and pat the apples down after each addition so there are no spaces. Smooth the top of the pie with a spatula so the top layer of apple slices lays evenly.
- Drizzle evenly with the remaining 2 tablespoons of melted butter. Sprinkle with the cinnamon.
- If using a springform pan, set it onto a cookie sheet in case there’s any leakage. Bake for 50 to 55 minutes, until the edges are golden brown and bubbling. Let cool completely before serving. Run a knife around the edges to loosen any stuck bits before cutting (remove the sides if using a springform pan).
- Serve with whipped cream. Store leftover pie, covered, at room temperature for up to one day, or in the refrigerator for up to 3 days.
- Serves 6 to 8.
Notes
Guten Appetit! Enjoy your delightful German Crustless Apple Pie!
This easy German crustless apple pie is perfect on its own, but it’s truly elevated with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of warm caramel sauce. It’s a versatile dessert that’s ideal for any occasion, from a casual family dinner to a festive gathering.
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You might also enjoy these other apple-inspired delights:
Versunkener Apfelkuchen (German Sunken Apple Cake)
Classic Apple Crisp: A Homestyle Favorite
The Great Baked Apple Experiment: Discover Your Perfect Baked Apple
Quick and Easy Microwave Apple Crisp