This Super Creamy Apple Pie with Minimal Dough is a delightful dessert that truly lives up to its name, showcasing a generous bounty of tender, sweet, and incredibly creamy apple filling with just enough delicate, golden-brown crust to provide a satisfying textural contrast. Unlike traditional apple pies that often have thick top and bottom crusts, this innovative approach emphasizes the lusciousness of the fruit and its rich, custardy embrace. It achieves a unique texture where the small amount of batter or dough bakes up around the apples, creating pockets of soft, cake-like texture within the fruit, almost like a hybrid between a pie, a clafoutis, and a creamy fruit crumble. The top often bakes to a beautiful golden hue, sometimes with the apples peeking through, and a dusting of powdered sugar adds a touch of elegance and extra sweetness.
What makes this “More Apples Than Dough” pie so special is its focus on the natural sweetness and texture of the apples, enhanced by a simple, yet effective, creamy batter that binds them together and transforms into a velvety custard as it bakes. The minimal dough concept means a lighter dessert that truly lets the fruit shine, making it perfect for those who love the filling more than the crust, or for a refreshingly different take on a classic. It’s surprisingly easy to prepare, requiring less fuss than a traditional double-crust pie, yet yielding a remarkably sophisticated and comforting result. The aroma of baked apples and vanilla filling your kitchen is simply intoxicating, setting the stage for a delightful experience. This pie is a fantastic option for a cozy family dessert, a potluck, or a casual gathering, offering a comforting and satisfying treat that highlights the simple beauty of apples in a creamy, irresistible form. It’s a testament to how less dough can truly mean more delicious, creamy apple goodness.
Ingredients:
- For the Apple Filling:
- 6-8 medium-sized apples (about 4-5 lbs), a mix of sweet and tart varieties like Honeycrisp, Gala, Fuji, Granny Smith, or Pink Lady are ideal.
- 1/2 cup granulated sugar (100g)
- 1 tablespoon fresh lemon juice (prevents browning, adds brightness)
- 1 teaspoon ground cinnamon (or more, to taste)
- 1/4 teaspoon ground nutmeg
- Pinch of salt (enhances flavors)
- 1 tablespoon unsalted butter, cut into small pieces (optional, for richness)
- For the Super Creamy Dough/Batter (Minimal Dough):
- 2 large eggs
- A pinch of salt
- 1/2 cup granulated sugar (100g)
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick / 113g) unsalted butter, melted and cooled slightly
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup whole milk (or heavy cream for extra richness)
- For Garnish:
- Powdered sugar (confectioners’ sugar) for dusting
Instructions:
- Prepare the Apples:
- Wash, peel, core, and slice the apples into roughly 1/4 to 1/2-inch thick pieces. Aim for uniform size for even cooking.
- In a large bowl, toss the sliced apples with 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Ensure all apple slices are evenly coated.
- Prepare the Baking Pan:
- Grease and flour a 9-inch round springform pan or a regular 9-inch pie dish. If using a springform pan, you can line the bottom with parchment paper for easier release.
- Arrange Apples in Pan:
- Arrange the seasoned apple slices snugly in the prepared baking pan. You want them packed in tightly, as they will cook down. If using, dot the top of the apples with small pieces of unsalted butter for added richness.
- Make the Super Creamy Dough/Batter:
- In a medium mixing bowl, whisk together the 2 large eggs, a pinch of salt, and 1/2 cup granulated sugar until well combined and slightly frothy.
- Stir in the 1 teaspoon vanilla extract and the melted and slightly cooled unsalted butter.
- In a separate small bowl, whisk together the 1/2 cup all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour in the 1/4 cup whole milk (or heavy cream) and whisk until the batter is smooth and lump-free. The batter will be relatively thin.
- Pour Batter over Apples:
- Carefully pour the creamy batter evenly over the arranged apple slices in the pan. The batter will seem minimal compared to the apples, but it will spread and seep into the crevices during baking, creating the “super creamy” effect.
- Bake the Pie:
- Preheat your oven to 350°F (175°C).
- Place the pie in the preheated oven. Bake for 50-65 minutes, or until the top is golden brown, the apples are tender when pierced with a knife, and a wooden skewer inserted into the batter portion comes out clean. The pie might jiggle slightly in the center, which is fine as it will set further upon cooling.
- If the top is browning too quickly, you can loosely tent it with aluminum foil.
- Cool and Garnish:
- Remove the pie from the oven and let it cool in the pan on a wire rack for at least 30 minutes before attempting to slice. Cooling allows the creamy filling to set properly.
- Once slightly cooled or at room temperature, dust generously with powdered sugar just before serving.
- Serve:
- Serve warm or at room temperature. This pie is delicious on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers covered at room temperature for a day, or in the refrigerator for up to 3-4 days. Gently warm slices in the microwave for a fresh-baked feel.
Enjoy this unique and incredibly delicious Super Creamy Apple Pie, where the apples truly take center stage!