It’s apple season, ya’ll.
And I am currently happily buried in piles upon dozens of arguably the greatest apple in existence: honeycrisp! I cannot get enough. I adore the bright red and yellow speckled skin. I crave the juicy crunch of that first bite. I enjoy the firm texture that proves perfect for everyday munching, as well as for cooking and baking.
Yep, I’ve been eating a ton of these beauties. In fact, I believe half my meals last week consisted of apple slices and sharp cheddar. Which btw, is the BEST SNACK EVER.
This crustless apple pie. With toasted salted pecans. And maple whipped cream.
Okay, its more like a snack-zert. But, that’s usually how I roll.
What you have here is a no fuss, perfect inside of a pie. A pie stuffing, if you will. Sometimes just a plate of the warm, gooey, cinnamon-y apple filling really hits the spot. Top that off with a nutty crunch and a sweet, fluffy cream…
Uh what crust?
I love me some crust, but man oh man, this dish makes me not miss it. One. Single. Bit. Plus! That is what the pecans are for. They offer the same crispy bite you usually get with the crust.
!!!AND!!! The maple whipped cream? Wow. I’m pretty convinced maple and cream are just meant to be together. Because this is truly the best whipped cream I’ve ever had. Its slightly sweet, with a hint of richness. Its autumn in your mouth, and it goes absolutely perfect with apples and pecans.
One more thing – this is a super simple dessert to whip up even on the busiest of evenings. It takes very little time to prepare and you can eat it straight out of the oven. In fact, please eat it straight out of the oven. Warm and cozy and delicious!
crustless apple pie:
2 tablespoons salted butter, melted
juice of half a lemon
3 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon cornstarch
pinch of sea salt
3-4 honeycrisp apples, sliced thin
toasted salted pecans:
2 cups chopped pecans
1/2 teaspoon sea salt
maple whipped cream:
1/2 cup heavy whipping cream, cold
1 tablespoon maple syrup
For the crustless apple pie: Preheat the oven to 425.
In a large mixing bowl, whisk together melted butter, lemon juice, brown sugar, cinnamon, cornstarch, and sea salt. Add in apple slices and stir to coat with cinnamon butter mixture.
Pour mixture into a 9 inch pie plate. Bake for 25 minutes.
For the toasted salted pecans: Place pecans in a non stick pan over medium heat. Stir slowly for about 5-7 minutes, until fragrant.
For the maple whipped cream: With a mixer, beat together cold cream and maple syrup until mixture is no longer runny and stiff peaks form. Refrigerate until use.
Serve the apples warm out of the oven, topped with toasted salted pecans and a dollop of maple whipped cream. Devour that deliciousness!