Around this time every year, I make some version of apple pie. It's a compulsion. In 2011 I made baked apples. In 2012 I made a fairly traditional apple pie (spiked with bourbon). And last year I made a cheesy topped apple pie, inspired by the show Pushing Daisies.
This year I made slow cooker apple pie.
This is by far the easiest apple pie you can make. You basically just throw a bunch of stuff in your slow cooker, and then wait for your kitchen to start smelling like apples and cinnamon.
The apples cook for about two hours, making them soft and easy to cut with a fork (but not too mushy). What do you do during those two hours while your apples cook? I don't know. Make dinner. Clean your house. Watch a movie. Call your grandma and catch up. Go for a walk with your dogs. Write a novella. Shop online.
I can't give you all the answers to life, guys. This is just a recipe for apple pie.
Crustless Apple Pie, serves 5-6.
4 apples (any variety you prefer; I used Fuji, but another good option is Granny Smith)
1/3 cup brown sugar
2 tablespoons pure maple syrup
2 tablespoons butter
2 tablespoons bourbon (or you can substitute with 1 teaspoon vanilla extract)
1/4 teaspoon cinnamon
3 1/2 to 4 cups water
1 tablespoon corn starch
Cut the butter into a few cubes and place in your slow cooker on low. Let the butter melt while you prep the apples.
Peel the apples, remove the cores, and cut in half. I like to submerge the peeled apples in water as I work so they don't turn brown during the process. As you can see, I didn't quite get all the peel off, and that's fine. I used a vegetable peeler and apple corer to get my apples looking this way.
Once the apples are peeled and the butter has melted (or mostly melted), add the sugar, maple syrup, bourbon, and cinnamon, and give that a whisk so it all combines well. Add in the apples. Then pour in enough water so the apples are 2/3 submerged. The amount of water you need will vary based on your slow cooker size.
Cook on high for 2 hours. Once done, remove 1 cup of the liquid to a small pot and whisk in the tablespoon of cornstarch over high heat. Cook for a minute or two until the mixture thickens into a sauce.
Serve with the sauce drizzled over the apples with vanilla ice cream on the side. If you want to look like a pro, garnish with a cinnamon stick. Enjoy! xo. Emma
Credits// Author and Photography: Emma Chapman. Photos edited with Stella of the Complete Collection.
Thank you for the recipe, it was very tasty! It would be helpful to update it to let people know that it is better to first whisk the corn starch with a tablespoon of cool liquid. This was my first time using corn starch, so I added it straight to the hot liquid from the crock pot on the stove, lots of clumps!
My excitment for this is seriously through the roof right now. I love apple pie but am not a major crust fan. I think I might live off this stuff…once I procure a crock pot. xx
i must try this!!!!
I tried this over the weekend. I really enjoyed it.
Made this for dinner. My husband said the recipe is a keeper. Loved it!
This is amazing, definitely trying it. I’ve never thought of leaving off the crust. I can’t wait for more fall recipes.
Amazing! Is this recipe gluten free then? Sounds like a great way to remove gluten or to make it have less calories.
off to make these now, yum!
http://wethinkthereforewecreate.blogspot.com
Still not apple pie.
This looks amazing but the crust is half the reason to eat pie.
this is such a cool idea! sounds yummy!
xxoo,
nikki
www.dream-in-neon.com
When I look at this, I think “poached apples.” I know it doesn’t really get across that apple pie filling flavor you are talking about, but when I read “crustless apple pie,” I picture something a little different. How about “Maple Cinnamon Poached Apples” or, better yet (to me anyway) “Butter Bourbon Poached Apples.” Yum. I always like to know a little bit about the specific ingredients from the title of a recipe. If that helps, awesome. If not, the world isn’t going to end if you keep the name. It still looks delish. 😉
Yummy! I can just imagine how awesome the house smells while making these! I’m gonna have to try it out asap! Although, I’m a big crust lover, but it would be super simple to just bake some small pieces of pie crust to go on top.
xoxo
Taylor
I feel like Fireball would make an excellent substitution for straight bourbon as well. I’m all over this recipe. Yum!
this is a great interpretation of the apple pie; very easy to make. though I have to say, I love the traditional apple pie…it’s all about the crust and apple!
www.thatgoodgirlchi.blogspot.co.uk
This looks delicious– I can’t go a day without some form of apples!
XOXO,
Isabella
Que buena pinta tiene debe de estar riquisimo!! muak
Looks yummy and definitely easier than making a crust. Some days are just not good rolling out crust days! My Muffin (granddaughter) and I have been making traditional pies and when you are 6, the crust is a REAL challenge for grammy. 🙂
We usually do a bunch, bake a few and send a few to aunts and great-grammys for them to bake and have that wonderful aroma in their house as well. I am putting this on my to do list once I get more apples. Thanks for sharing!!!!
Yes, I think this would for sure be in the running for easiest version of apple pie ever. It is far too easy for how delicious it is. 🙂
-Emma
Oh I really liked “stewed apple.” That really describes more how they are cooked in liquid, similar to poaching. Love that thought.
-Emma