A Crustless Apple Pie for People Who Don’t Like Making Crusts

Sneak Preview: This Crustless Apple Pie recipe couldn’t be simpler. Bake batter-covered apples in a pie plate with no crust (aka Swedish Apple Pie).

slices of crustless apple piePin

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What if you could have the cinnamony goodness of juicy baked apples without messing with a separate crust? This popular Swedish Apple Pie makes its own crust.

A crustless apple pie is a perfect recipe for stressed-out cooks or beginners. The batter is simple enough for kids to stir together.

If you don’t have time for a crust or want to mess with it, this pie is for you.  

Cover cinnamon-spiced apples with a sweet batter, then bake. Serve with ice cream or whipped cream.

Frequently Asked Questions:

Why is there no crust?

The “crust” is on top–sort of.

The sweetened batter you spread over the sliced apples will seep down between the apples in the oven. As a result, the part left on top turns golden brown and crunchy.

What kind of apples should I use?

fresh applesPin

I’ve tried several different apples and settled on a combination of two large Granny Smith apples and one large Golden Delicious. They will give your pie the right amount of sweetness, and the best texture, and release some liquid without getting mushy.

Can I make substitutions?

  1. Replace pecans with walnuts. Either way, toasting them before you add them to your batter will bring out the flavor.
  2. Bleached flour can be used in place of unbleached flour.
  3. Ground cardamom can be used in place of or in addition to cinnamon.

What is the best way to core apples?

a pretty way to core an apple.Pin

Kitchen Secret:

To keep the tips from breaking off your apple quarters, remove the core starting from the bottom instead of the top. This technique will make your slices more uniform.

It’s not a big deal in this recipe. I just wanted you to know.

How should I serve this no-crust apple pie?

Hot out of the oven?

If you serve the pie hot out of the oven, it will probably be a little messy as you try to cut it into slices. But, of course, it will taste fabulous as the warm pie melts your ice cream on top.

Making it ahead of time?

If you want to make the pie ahead of time, bake it, then allow it to cool for several hours. Refrigerate.

When it’s time to eat it, slice the pie. Put individual slices in the microwave for a few seconds to warm them up and bring out the cinnamon fragrance.

Top with ice cream or whipped cream.

How to make Crustless Apple Pie:

sliced apples in pie plate.Pin
Peel and slice apples 1/4-inch thick. Place in a greased 9-inch pie plate.
squeezing lemon juice over apples.Pin
Squeeze lemon juice over the apples.
sliced apples with sugar and cinnamon.Pin
Add sugar and cinnamon.
melted butter in Pyrex measuring cupPin
Melt butter.
Add sugar and a beaten egg.
Stir in the flour and salt.
Adding pecans.Pin
Add pecans to the batter. Stir.
batter spread over the raw applesPin
Spread batter evenly over the sliced apples.
slices of baked apple pie with whipped cream garnish.Pin
Bake in a 350˚F oven for 45-50 minutes or until the top is golden brown. Serve with whipped topping or ice cream.

Parting thoughts: This dessert begs to be served with ice cream or whipped cream. It’s even better if you warm slices in a microwave oven for a few seconds before serving.

Swedish Apple Pie--slice in front of piePin
This is an old picture of Crustless Apple Pie often seen on Pinterest.

If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 

slice of crustless apple piePin

Crustless Apple Pie

Paula Rhodes
Bake this Crustless Apple Pie in a standard pie crust dish. A sweet batter spread over the apples turns into a crust on top. Serve with ice cream or whipped cream along-side it.
4.45 from 56 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Pies
Cuisine American
Servings 8 slices
Calories 347 kcal



  • 2 ½ cups cooking apples - (2 large Granny Smith and 1 large Golden Delicious peeled and sliced, 1.5 lb)
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 tablespoon granulated sugar - (14 gr)
  • 10 tablespoons butter - melted (42 gr)
  • ¾ cup sugar - (149 gr)
  • 1 egg - slightly beaten (50 gr)
  • ¾ cup + 1 tables spoon unbleached all-purpose flour - (98 gr)
  • ½ teaspoon salt
  • ½ cup chopped pecans - toasted (57 gr)


  • Lightly grease a 9-inch pie plate. Fill the pie plate with sliced apples. Pie pan should be about 2/3 full. Sprinkle with 1 teaspoon of lemon juice and stir to coat apples.
  • Sprinkle 1 teaspoon of cinnamon and 1 tablespoon of sugar over apples and combine.
  • Mix 10 tablespoons of melted butter, and 3/4 cup of sugar in a separate bowl. Stir in beaten egg, 3/4 cup + 1 tablespoon of flour, and 1/2 teaspoon of salt. Add 1/2 cup of toasted pecans.
  • Spread the batter over apples.
  • Bake at 350˚F for 45-50 minutes or until golden brown.
  • If you want neat slices, chill the pie for 2-3 hours. Slice the pie when ready to serve and reheat individual slices in the microwave for 20-30 seconds before serving with ice cream or whipped cream.


Serving: 1slice | Calories: 347kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 279mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Keyword apple pie, crustless pie, holiday desserts, swedish apple pie
Tried this recipe?Let us know how it was!

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Recipe Rating


  1. I would really love a piece of this. Looks so pretty and delicious. Beautiful photo.

  2. That looks so delicious, and how nice that there’s no crust to roll! The topping looks a little questionable before baking, but it sure looks good after!

  3. Mmmm, I think I should have taken some leftovers home. 🙂

  4. Christine @ Fresh Local and Best says:

    I love the idea of no pie crust! I will have to try this recipe!

  5. Mommas Soapbox says:

    You always make the most YUMMIEST (is that a word?) recipes!

    Love not having to make a crust. I’m going to have to try this one out….

    Hunk and the rugrats are sure to love it.

  6. Looks great and perfect for me as I am not a pie crust lover. Unfortunately, my husband is but he will eat anything sweet!! Well, anything really! Can’t wait to try it!!

  7. Nice idea to skip the crust, I’ll count that as a calorie savings, making this a reduced calorie apple pie. See how I am working it into my diet.

  8. Thank you Paula for featuring one of my favorite recipes. I usually only make it on special occassions when there are plenty of friends and family to help me eat it. Your pie turned out beautiful and I could almost taste it just by looking at it. Thank you for the kind words. I love having an extended family.

  9. Kitchen Butterfly says:

    ♥ from one apple pie lover to another!

  10. such a delicious recipe, am so glad it made it to the blog!

  11. These are some of the most wonderful apple pie photos I’ve ever seen… this looks WONDERFUL! Now… are “cooking” apples Granny Smith or Golden Delicious? I just inherited a bunch of Fuji’s from work…. and yes, I’m a recovering crust-a-holic. I’ve made one too many bad ones!

  12. What a fabulous looking pie! (And pie dish!) I am definitely going to be making this one before the end of the week! Can’t wait to taste it!

  13. Ooh, one of my downfalls is apple pie! YOu’d think it was chocolate, but sitting here Sunday night was a French Silk Pie and a little apple galette I made with the leftover crust and I only took a little bite of the pie and ate way too much of the galette! Love the easy idea of no crust!

  14. marykristen says:

    I am going to have to try this recipe! Thank you!

  15. This looks wonderful, Tyler LOVES Apple Pie- so I might have to do this one…

  16. Thanks for sharing this fabulous looking recipe! I can’t wait to try it—I have always hated to make pies because of that obnoxious crust thing!! I’ll take this to the next Brother’s Keeper get-together at church…..

    1. You will be the hit of the party. Be sure to serve with ice cream or whipped cream and of course, warm.

  17. I don’t want to eat anything that contains nearly one cup of sugar and 10 tablespoons of butter. I’ll pass … thank you.

    1. David, Each to his own. Only a small slice is needed for a special treat. Thanks for dropping by.

    2. Negative Nancy…I mean David – strikes again. Seriously, if you don’t have anything nice to say or constructive, why say it? Just…move along.
      I am definitely going to try this recipe today for Thanksgiving….as I realized I am out of shortening to make my crust! Thanks for the recipe, Paula.

      1. You’re welcome, Tresa. Hope you liked it. paula

  18. Can’t wait to try it! I’v passed it along to all on my mailing list….

  19. I stumbled upon your website last week when I was searching for a balsamic salad dressing recipe, your creamy balsamic dressing was great but this pie recipe is to die for! Even my husband who is not usually a desert lover asked for seconds! I did cut the butter down to 8 T and am going to work on a few other edits to cut down on fat and calories as I know I will want to be making and eating this often! Thanks for posting, it was delicious.

  20. Charlotte says:

    I have been making this recipe for 10 years now and will never go back to a traditional 2 crust apple pie. It is always requested that I bring it for potluck’s and family get togethers. Over the years I have tried using margarine and sugar substitutes but nothing compares to the original recipe.

    1. I have not tried any substitutes myself so good to know. I’m always amazed at how popular this dish is considering how easy it is.

  21. I had the pleasure of meeting two special members of your family last night at a book signing – Sandy & Amanda. It was fun to learn about your creative website. I look forward to making Sandy’s pie, as well as a few other recipes from salad-in-a-jar.

    1. Hi Tricia, Welcome. Know you must have had a great time seeing Pioneer Woman. Sandy’s pie is fabulous. You won’t be disappointed. Thanks for stopping by.

      1. Paula, would you please thank Sandy for me? My family loves the Swedish Apple Pie.
        I’m going to share your website with a friend who is a blue ribbon pie baker at the TX State Fair. Thanks so much – and I think your new photo with your treasured bowl is really cute.

        1. Thanks Tricia, and I’ll pass the word on to Sandy.

  22. I am so excited about this recipe. I like different recipes that I have never tried before. Thanks.

  23. What size pie plate did you use since 2.5 cups of apples is not a whole lot.

    1. Gary, 9-inch. You are right–not a lot of apples. But this is not the traditional apple pie. It’s not cake either but the apples are bound together by a very thin but rich batter which is why you don’t need a crust to hold it. This is definitely one of the most popular recipes on this blog although certainly not original with me.

      1. Great! Thanks for your swift reply. It’s on the weekend menu!

  24. This pie is amazing! Thank you for sharing the recipe. It’s so easy to make and so delicious!

  25. I love this recipe. Since I’m diabetic, I made it with Splenda. Because splenda makes things a bit dry, I added a splash of milk to the “dough” to help it go over apples easier. It worked pretty well though nothing would have been as good as pure sugar! If a person doesn’t like the amount of butter, I guess they could use Smart Balance. But nothing tastes as good as real butter! Thanks for posting the recipe.

    1. Georgie,
      Inspired. Love how you improvised to suit your particular diet. Thanks for taking the time to write and share.

  26. After perfecting the 1st attempt, this is surely a keeper. Not that I’m a crust-a-phobe, but it just makes life easier, (talking about a novice in the kitchen plus a 20 month old toddler, whew!) and you still get all that cinammony goodness, yum!
    Thanks a lot for sharing. Stay inspired Paula!

    1. Angie,
      So glad you liked the pie and thanks for writing to say so. Sometimes no crust can be a good thing.

      Good luck with your toddler and cooking. Could be a challenging combination. 🙂

  27. Love your blog! Could you tell me what kind of apples you used. I think I’ll try this recipe for Thanksgiving. Thanks for sharing 🙂

  28. AMAZING!!! This is literally te best recipe I have ever found online! Even my apple hating brother can’t resist the taste of it. I’ve made more than three times in the last two weeks so good so buttery so sweet. Thank you so much for sharing such an amazing recipe.

    1. Glad to hear it. Easy too since you don’t have to make a crust! Thanks for writing.

  29. Deb Koltis says:

    I have done this recipe for years as I’m not a pie crust eater. This recipe can be done in a gluten-free version as well and if you don’t like pecans, I’ve used walnuts too. Great recipe for great eating 🙂

  30. Thank you, Paula, Sandy and Amanda! This pie was fantastic and so easy to prepare. It’s like a cross between apple crisp and pie – heaven! It will certainly grace my Thanksgiving Day table this year.

    Continued thanks for all you share on your blog, Paula. Your styling and photography are top-notch, just like your recipes 🙂

    1. We enjoyed this recipe again for TDay 2019 and it was the most popular dessert on the table. Thanks for re-sharing the post and reminding me of this quick and excellent pie, Paula!

      1. I’m so glad to hear this!!!!! Thanks for writing.

  31. What can I substitute for regular flour? Would coconut flour or almond flour work? Too many carbs in regular flour. LOL

  32. Do you know the Weight Watchers smart point value? Or nutrition info?

  33. i love this recipe. my batter came out stiffer then yours and i had to use my hands to spread it evenly, but it baked into a delicious pie. i also added an apricot and a peach to the apples, just to use them up, they were the last in the fruit bowl, and i think this pie would be equally nice made with just apricot or just peaches. can’t wait to make it again. this first one was gone in one day.

  34. Thanks so much on your tip on coring apples. I love apples and use them in many recipes. Thanks again for an amazing blog. I get really excited when I see an email from you. Wishing you and your family a blessed Thanksgivings.

    1. Hi Connie,

      So nice to hear from you again. Your kind words made my day! Paula

  35. 5 stars
    Great recipe! And especially like since I don’t have tp make a crust! Love pies but pie crust is not my specialty. Maybe I need to make more!

  36. Constança says:

    5 stars
    Absolutely delicious! And with vanilla ice cream!… yammy!!

  37. Dana A Benvenuti says:

    5 stars
    So good I used gluten free all purpose flour and it came out great

  38. 5 stars
    Always a favorite- especially for one such as me who has not perfected pie crust 101. Flavor is yummy!

    1. Hi Debbie,

      Yes, this one is always good to have in your back pocket; even if one makes good pie crust, sometimes there is no time for it. Thanks for writing.

  39. Kent snyder says:

    I made this recipe and with a couple small modifications – slivered almonds instead of walnuts – and more butter, and some nutmeg and allspice, and the result was great. One question: you state 3/4 cup + 1 tablespoon of flour… you didn’t mention if it was sifted or not before measuring. If you measured your flour by weight the distinction would not be necessary. I measured it not-sifted, and the batter seemed a bit thick, so I thinned it a bit and everything came out great! So I assume your measure was for sifted flour.

    1. Hi Kent,
      I like the way you made this recipe your own. I do not sift flour normally, only for cake recipes that specify it. However, you are exactly right about weighing the flour. I have added weights to my bread recipes for that very reason, but I still need to add weights to my dessert recipes. Thank you for the reminder.

  40. 3 stars
    Your recipe has an error in the amount of apples. 3 large apples, probably 1 1/2 lbs., do not slice up to only 2 1/2 cups, but quite a bit more. The 2 1/2 cups is very skimpy for a 9″ pie anyway. I decided to go with 1 1/2 lbs. of apples, which did fill the pie pan to the 3/4 level, as you said.

    The topping baked up a little denser than I would have preferred, but the flavor was fine.

    Hope this helps others who want to make this recipe!

    P.S. Hello to you, a fellow Home Economist from another one!

    1. Hi Pam,
      Thanks for writing. I need to add a weight for the apples to avoid confusion. As you probably know, 9-inch pie plates are not all equal in the volume they hold, so there can be some discrepancy there, too.

  41. Sheila Acosta says:

    5 stars
    I just popped another pie in the oven! This will be the fourth pie for us in about three months. It’s perfection. I use slightly less sugar in the batter. It’s way to0 important to have it in order for the crust to form it’s killer crispy cheweyness, so don’t reduce it too much. I also add a wee bit of freshly grated nutmeg because we love it. Be sure to bake it until there is a lovely golden crust on top. It’s winter and we keep our home pretty chilly, so the batter is a bit stiff and for that reason we put dollops of batter evenly over the top and spread it out. It smells so good in here right now I can’t stand it! This pie gets better each day, if it lasts that long. Cheers!

    1. Hi Sheila,
      What a ringing endorsement! Thanks so much for adding your tips. They will surely help other bakers.