Yield: 1 9-inch pie
I don't know about you guys, but I'm not a big fan of the classic, flaky pie crust. I don't think it really does anything. Whenever I have apple pie, I typically just eat the apple filling and avoid the crust. Crust to me is like crunchy, baked - nothing. Soooo I decided to create a crustless apple pie. Genius, right? The thing is there is kind of a crust...but it's sweet and baked on top, like a cinnamon-sugar cookie. The sugar you toss the apples in prevents them from browning while you make the crust by trapping the juice in. And some of the crust ingredients melt into the apples as they bake, and all the flavors just flow together perfectly. And the almond extract - oh.my.goodness. It gives it a hint of incredible almond flavor that makes this pie outstanding and so much better than any other apple pie. I served this with vanilla bean ice cream and whipped cream. This dessert didn't last a day in my house. And that's saying a lot...since it's just my mom, dad and I.
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