The Pie and Pastry Bible
Crustless Apple Crumb Pie
Page 89
Cuisine: North American | Course Type: Pies and Tarts
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
This seems like a lot of sugar, in the topping, but I love the nuts, it gives it a richer flavor than just a flour-based crumble topping. Straining the juice off of the apple sugar mixture and boiling it down concentrated the flavor and eliminated the need to add a thickening agent to the pie filling. Mine turned out too sweet, but then I was short on apples. I had plenty to start, but some just weren’t good enough to use. The next time I would have enough apples for the 1 ½ time more filling option. People did not seem to know how to eat this dessert as it was set out with the other pies, but not cut.
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