Easy Apple Pie
Homemade apple pie can take several hours to prepare. Our crustless version gives new meaning to the phrase "easy as pie."
Why This Recipe Works
To build an Easy Apple Pie with structure and a crisp crust, we turned to toasted bread crumbs. To thicken the batter, we increased the amount of flour and added baking powder to give it some lift. A bit of sour cream also gave the batter a welcome tang.
Reducing the oven temperature allowed the pie to cook longer, giving the apples time to gently soften as the batter set. A mixture of tart and sweet apples made for a nicely balanced pie filling—tasters preferred a combination of tart Granny Smith and sweet Braeburn apples. Using a springform pan instead of a pie plate prevented the batter from spilling over the edge and made it easier to serve the pie without wrecking the thin bottom crust.
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