German Crustless Apple Pie

Love apple pie but dislike making the crust? This creamy, apple-packed crustless pie is for you. The apples take center stage—tender yet slightly textured—held together by a silky custard with just a whisper of spice to highlight their orchard freshness.

Thanks to Organic Washington Apples for sponsoring this post so I could share this delicious recipe and my preferred apples for snacking and baking.

A slice of juicy apple pie—lightly scented with cinnamon, not overly sweet so the natural apple flavor shines—is timeless comfort. This German-style apple pie skips the pastry crust so the fruit truly becomes the star.

I always keep two or three varieties of Organic Washington apples in the fridge. They’re perfect for snacking, packing into lunches, and making desserts. These apples are available year-round in many grocery stores and come in every key variety, making them convenient for everyday cooking and baking.

apple orchards in the Columbia River Valley — The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples.

Washington State’s climate, rich soil and advanced growing practices make it a premier region for apples. Driving through the orchards in blossom or later when the trees are heavy with fruit is a beautiful experience. These conditions help produce high-quality, flavorful organic apples.

crates of apples outside in the Washington Organic orchards — Each organic Washington apple is picked by hand.

Using Washington organics in this crustless pie makes it a lighter, flavorful treat. One medium apple (about 180 g) contains roughly 72 calories, provides fiber and vitamin C, and contributes a natural sweetness that keeps this dessert balanced.

three rosy Fuji apples on the tree — A medium apple counts as one serving of fruit.

A generous slice of this pie can easily count toward your daily fruit intake—delicious and satisfying.

cutting a slice of the crustless apple pie — Look at those tender layers of organic apples.

Germans adore Apfelkuchen and there are countless regional and family variations—some with streusel, some with crusts, some custard-filled, some heavy on batter, some very light. This crustless version is more apple than cake: thinly sliced apples folded into a creamy batter so the result is almost pie-like in texture, German style.

You’ll appreciate how quick and straightforward this apple pie is to make.

It’s as Easy as Pie! Really.

Peel and thinly slice 5 medium sweet, crisp apples—Ambrosia works beautifully here. The thinner the slices, the better they meld with the custard.

Whisk together a simple batter, then fold in the apple slices so each piece is coated.

Pack the mixture into a greased pan, smoothing the top so the final layer of apple slices sits evenly.

Drizzle with a little melted butter and sprinkle a touch of cinnamon for aroma and warmth.

Bake until golden and bubbling, then allow the pie to cool so the custard sets and the flavors meld.

No rolling or fussing with pastry—just warm, fragrant apples in a creamy custard.

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a slice of crustless apple pie being served

German Crustless Apple Pie

Margaret Bose Johnson

Love apple pie but hate making the crust? Then this creamy, fresh, loaded-with-apples pie is for you! The apples are the star of the show in this crustless apple pie; they’re tender but with just enough texture to hold their own, bound lightly together with a silky custard and just a whiff of spice to bring out their orchard-fresh goodness.

4.50 from 2 votes

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Prep Time 20 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Course Baking, Dessert

Cuisine German

Servings 8

Ingredients

2 large eggs
⅛ teaspoon fine sea salt
¼ cup (50 g) natural organic cane sugar
½ cup (120 ml) milk or non-dairy milk
zest of ½ a lemon ~1 teaspoon
¼ cup (60 ml) melted butter, divided
½ cup (80 g) sweet rice flour or ½ cup (65 g) regular flour if not gluten-free
3 tablespoons cornstarch
1 teaspoon baking powder
juice of half a lemon ~1½ tablespoons
2 lbs Washington organic apples 900 g / about 5 medium (Ambrosia or another favorite)
½ teaspoon cinnamon

Instructions

Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) springform pan or a 9-inch (23 cm) deep-dish pie plate and line the bottom with a round of parchment paper.
In a large bowl whisk together eggs, salt, sugar, milk, lemon zest and 2 tablespoons of the melted butter (reserve the remaining butter). Add the sweet rice flour (or regular flour), cornstarch and baking powder and whisk until smooth. Set aside.
Squeeze lemon juice into another bowl. Peel, quarter and core the apples, then slice each quarter very thinly with a knife or mandolin. Drop slices into the lemon juice as you cut to prevent browning.
Add a handful of apple slices at a time to the batter, tossing to coat and separate the slices so they don’t clump.
Spoon a quarter of the apple-batter mixture into the prepared pan at a time, pressing each addition down so there are no gaps. Smooth the top so the final layer is even.
Drizzle with the remaining 2 tablespoons of melted butter and sprinkle with cinnamon.
If using a springform pan, place it on a cookie sheet in case of leaks. Bake 50–55 minutes until edges are golden and bubbling. Cool completely before serving. Run a knife around the edge to loosen before slicing; remove springform sides if used.
Serve with whipped cream if desired. Store leftovers covered at room temperature up to 1 day or refrigerated up to 3 days.
Serves 6 to 8.

Notes

This pie was made in an 8-inch (20 cm) springform pan. Using a 9-inch (23 cm) springform pan will produce a slightly flatter pie that may bake a bit faster but will be just as tasty.

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Guten Appetit!

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