Naked Apple-Vanilla Pie

star rating (18) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie

Recipe photo

While the title may make you blush, the "naked" refers to the fact that this pie has no crust, top or bottom. So, while you may not blush, you'll still grin ear to ear over this "pie's" amazing flavors, and its oh-so-simple steps to success.

Naked Apple-Vanilla Pie

star rating (18) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie
Published: 09/18/2013

Ingredients

Tips from our bakers

  • To toast pecans, place the nuts in a single layer in a dry skillet. Cook over medium low heat until the nuts begin to color and become very fragrant. Be sure to stir often and watch carefully, as nuts can scorch quickly.
  • This recipe can be spiced with cinnamon, nutmeg, cloves, or your favorite apple pie spice. One teaspoon will give you the fall flavor you love.

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" pie pan.

2) In a large bowl combine the beaten eggs, sugars, and salt. Whisk until the mixture is well combined and smooth.

3) Add the flour and baking powder, whisking until lump-free.

4) Fold in the sliced apples, toasted nuts, and vanilla.

5) Pour/scrape the batter into the prepared pie pan and bake for 30 to 35 minutes, until set and lightly browned. A knife tip inserted into the center of the pie should come out clean.

6) Serve slightly warm, with vanilla ice cream or whipped cream. Refrigerate any leftovers.

Yield: one 9" pie.

Reviews

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  • star rating 11/29/2013
  • Sandi from Kennesaw,ga
  • Nice idea but a miserable flop. Produced a soupy mess of apples swimming in the pan with an strange, uninspired leathery crust that sits on top.
    I am sorry to hear that this recipe did not work out for you! Please call our Baker's Hotline so we can troubleshoot the recipe with you! Jon@KAF 855 371 2253
  • star rating 11/29/2013
  • gosz from KAF Community
  • I first called the KA phone help line, and with their encouragement, I made this with gluten-free all-purpose flour. It worked very nicely. The flour I used was Jules Gluten-Free. The only thing to watch is the doneness test. The knife tip didn't come out clean like in a recipe made with wheat flour. I baked it longer because of this, and it was just a little dry (that problem can be easily fixed with whipped cream.) So next time I will just go by the time given in the directions--and use the KA gluten-free flour I now have! It was also good for breakfast the next day.
  • star rating 11/25/2013
  • Lanny from Denver, CO
  • I made this pie and got rave reviews. I altered the recipe by adding 2T of melted butter and substituted golden raisins for the nuts because of an allergy issue. The pie had a rich caramel bottom and very moist apples and raisins. It is one of the easiest desserts I've made so thank you for publishing the recipe.
  • star rating 11/23/2013
  • jeanio from KAF Community
  • My husband and I loved this sweet, easy to make treat. I didn't have any nuts to mix in but I did add a handful of raisins and a touch of pumpkin pie spice. It reminded me a little of Mark Bittman's apple sharlotka recipe.
  • star rating 11/18/2013
  • JuliN from Cincinnati, Ohio
  • Made this for my husband, who loves apples. Thought it was really bland even though I used vanilla bean paste, and added 1 tsp. Apple Pie Spice as suggested in the tips. He said it didn't even taste or smell like apples. As for me, I didn't try it. It didn't look good to me -- the batter baked up rather "spongy" He really likes the Apple Crisp recipe on this site, so I'll stick to that. Maybe it's the boiled cider he likes?
  • star rating 11/13/2013
  • Debra from Algonquin, IL
  • Followed the recipe as written, minus the nuts. It was very quick and easy to prepare. I loved the fact that it was very few ingredients, everything you would have on hand. My family really enjoyed it and I will be making it again! It did not remind us of a pie however, other than the fact it was baked in a pie plate.
  • star rating 11/12/2013
  • Jennifer @ Peanut Butter and Peppers from San Francisco, CA
  • I just made this and had it in the oven for 30 minutes and it darkened to much. I checked it at 25 minutes and the cake wasn't set, and 30 minutes seemed to long. It didn't look like the picture, but it still tasted good, just a little burnt. It kind of tasted like apple cake.
  • star rating 11/12/2013
  • from
  • I made this per some suggestions on the blog using the KAF gluten free baking mix, omitting the baking powder and salt, and it was amazing! So easy and such a special treat for someone who has been missing apple pie quite a lot. Thank you for making your recipes so versatile and for making such awesome products!
    Thank you for trying this recipe and we are so glad it was a hit! Elisabeth@KAF
  • star rating 11/12/2013
  • hasegawamaya from KAF Community
  • My sister and brother-in-law visited from VT this weekend and brought lots of apples. This was an easy way to use some. I spiced with nutmeg and cinnamon. It was very tasty, but turned a kind of gray color which was a little off-putting. Any idea why?
  • star rating 11/11/2013
  • Leah from Denville, NJ
  • This recipe raised my hopes of finding a dairy-free apple pie only to dash them again. A pie with two eggs is not dairy-free.
    I'm sorry for the confusion! Any recipe labeled "dairy free" will not include ingredients such as milk, cheese, butter and other ingredients made from milk or cream. As such, eggs would not fall under this label. I hope you are able to find a recipe that works for you in the future! Jon@KAF
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