I won 1st place in an apple bake-off contest with this recipe. It is the easiest and best apple pie I have ever tasted. It has no crust, believe me, it doesn't need one. I always use Granny Smith apples because they are the best apples for pies. Enjoy!!!!

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.

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  • Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.

  • In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.

  • Bake in preheated oven for 65 minutes, or until golden brown.

Nutrition Facts

386 calories; protein 3.2g 6% DV; carbohydrates 44.6g 14% DV; fat 22.8g 35% DV; cholesterol 17.3mg 6% DV; sodium 206.5mg 8% DV. Full Nutrition

Reviews (124)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2003
SO GOOD! This was very very delicious. The apples were very tender underneath, and the crust on top was delicious and chewy. Some changes that I made and found effective: for sprinkle mixture used brwn sugar instead of white, used about 2x cinnamon, and added 1/4 tsp cornstarch to make sure the apples juices congeled. I also zested about 1/4 lemon over the apples and squeeze about 1/4 lemon of juice over them. For the topping, I used 1/2 cup white sugar and a half cup unpacked brown sugar. THIS MADE IT VERY Excellent. The crust came to a dark golden brown and was so yummy. I will definitly make this soon again. Read More
(103)

Most helpful critical review

Rating: 2 stars
10/29/2007
Even with extra apples this was much too sweet. I wish I'd read some of the reviews about reducing the sugar. Other than the sweetness this was just okay. Sorry I don't think I'll be making this one again. Read More
(13)
152 Ratings
  • 5 star values: 118
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/10/2003
SO GOOD! This was very very delicious. The apples were very tender underneath, and the crust on top was delicious and chewy. Some changes that I made and found effective: for sprinkle mixture used brwn sugar instead of white, used about 2x cinnamon, and added 1/4 tsp cornstarch to make sure the apples juices congeled. I also zested about 1/4 lemon over the apples and squeeze about 1/4 lemon of juice over them. For the topping, I used 1/2 cup white sugar and a half cup unpacked brown sugar. THIS MADE IT VERY Excellent. The crust came to a dark golden brown and was so yummy. I will definitly make this soon again. Read More
(103)
Rating: 5 stars
08/30/2006
Excellent and Easy!!! After reading some of the reviews I made the following changes: 1/2c white and 1/2c brown sugar (unpacked) 1/2c butter omitted nuts and added 1/4tsp corn starch and 1/4 tsp. lemon juice to apple mixture also used brown sugar instead of white in apple mixture. Watch the bake time...mine took only about 55 minutes. TASTY!!!! Read More
(57)
Rating: 4 stars
11/23/2007
This was a very good recipe. I was looking for something to bring to my Danish mother-in-laws house that my Swedish mother would be proud of. This did need modifications: I sliced 5 apples (1/2 fuji 1/2 granny smith). Only used the 2.5 cups the recipe called for but wish I had used all 5 apples. I used real butter a pinch of cardamom 1/2c brown sugar Splenda and 1/2c white sugar and the pecans. Also used 1/2 white and 1/2 wheat flour. Sprinkled 1/4 tsp lemon juice and cornstarch over the apple/cinammon/sugar mix. I believe I overbaked it because it ended up with a cookie/brownie consistency but was still delish with vanilla ice cream. Next time I will use more apples decrease the baking time and the amount of sugar and butter. The butter would probably be better if not fully melted. This recipe can be made in a deep dish pie plate or a spring-form pan. Looking forward to making this again & again with 5-star results. Read More
(41)
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Rating: 4 stars
12/10/2003
This is more like a cake then a pie. I doubled the recipe and baked it in a 9 X 13 pan. It tastes better the next day. All in all very good. Read More
(22)
Rating: 5 stars
10/07/2004
Great w/a few changes: Reduced sugar to 3/4 c. and used 1/2 c. marg or butter. Subs. walnuts instead of pecans. Great with vanilla ice cream. Read More
(14)
Rating: 5 stars
11/25/2002
If you never make another pie this is the one to make. I've attempted pies before without much success. I couldn't believe I made this one and it was GREAT and easy!!! I could make and eat this one every other day. Read More
(14)
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Rating: 2 stars
10/29/2007
Even with extra apples this was much too sweet. I wish I'd read some of the reviews about reducing the sugar. Other than the sweetness this was just okay. Sorry I don't think I'll be making this one again. Read More
(13)
Rating: 4 stars
01/12/2004
Very quick and easy to make. I made the basic "as is" recipe and also made it with Rose's recommendations. Hands down Rose's version was better. I also would like to recommend doubling the amount of apples(sugar and cinnimon accordingly).I thought the original recipe tasted more like an apple brownie---what ever that is! Read More
(11)
Rating: 5 stars
12/10/2003
I tested this recipe out for an upcoming Swedish family reunion and it was fabulous!! I have seen this recipe in several Swedish recipe books but had never tried it until now. The only thing I would change since I made everything in the food processor would be to sprinkle the pecans on top of the apples before putting the topping on (otherwise you have pecan dust!). The best apple pie I have tasted! Tack Sonja! Read More
(11)