4 Reviews of Crustless Apple Pie

From: ladypit

On Jan 26, 2007

Much better than the sum of its parts. Originally I was a little leery of the fact that there was no sweetner, but I decided to trust you, and I'm so glad I did. I reduced the butter to about 1 tbsp. and think that, for our tastes, 1/2 tbsp. would be enough. That said, this is easy and very tasty. I served it as a side dish, though it certainly would be a good dessert. A little fat free cool-whip on top would be nice too. Thanks!

From: Kasha

On Feb 1, 2007

Very easy to do in the oven while you are cooking on the stove. I didn't think they would make so much juice, very nice. I too used them as a side dish with veal sausages, but these would be a great dessert, or filling for crepes, that type of thing. Very nice recipe.

From: duke1981

On Mar 14, 2007

Forgot to cover, but did so half way through cooking. Butter was way too mcuh, and formed a pool of grease at bottom of dish! Apples turned out hard and not like a typical apple pie! Maybe next time cover for full time and use very little butter.

From: CaramelPie

On Aug 10, 2007

We really liked this. I used Granny Smith apples, and didn't have too much juice. The butter amount was fine, too. Thanks for a great recipe.