Apple Scoop Pie – Taste of Fall!
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This apple scoop pie offers an easy way to fill your house and tummy when you’re longing for the smells and tastes of fall. Baked in a pie plate with no crust to contend with, apples mingle with juicy raisins and spices to provide the perfect dessert (or even side dish!).
Today’s recipe for Apple Scoop Pie is an exclusive from my cookbook, Come Home To Supper!
My mother said that developing this recipe was one of my greatest accomplishments in life – I’m pretty sure that’s a good thing!
This is also good served over ice cream or a slice of pound cake, and leftovers keep really well in the fridge to make an excellent topping for your oatmeal that next morning!
For over 200 more great recipes, make sure you order a copy of my new book, Come Home To Supper!
You’ll need: 5-6 medium apples (such as Gala), pecans or walnuts, raisins, brown sugar*, cinnamon, and allspice.
* Dark brown sugar or light brown sugar? Use whatever you have on hand.
Chop up your apples into bite size pieces, you don’t even have to peel them.
Dump everything in a bowl.
I love recipes like that….
Stir until well blended and apples are coated.
Why yes, that is a Pyrex Cinderella Bowl I’m using! It is a yellow Amish Butterprint pattern in case you were curious 🙂
Dump everything into a deep dish pie plate. You don’t even have to grease it.
You can grab a piece of two of apple if you want, it’s even good now!
Cover with foil.
Bake at 350 for 20 minutes. Remove foil and bake until apples are tender, another 15-20 minutes more.
Serve warm on it’s own, over ice cream, or over a piece of pound cake. Leftovers keep well inthe fridge and are excellent over oatmeal.
Enjoy!
Ingredients
- 5-6 medium gala apples or sweet and crisp apple of your choice
- 1 cup chopped pecans or walnuts
- 1/2 cup raisins
- 1 cup brown sugar light or dark
- 1 tablespoon cinnamon
- 1 teaspoon ground allspice
Instructions
- Preheat oven to 350. Chop apples into bite size pieces (don't peel them).
- Place apples in large bowl along with all other ingredients. Stir until well combined.
- Pour apple mixture into deep dish pie plate. Cover with foil and bake for 20 minutes. Uncover and bake until apples are tender, 15-20 minutes more. Serve warm.
Nutrition
“Special dishes aren’t for special times, they’re for special people,
and a family all together is a most ‘special’ of all.”
~Caroline Ingalls, Little House on the Prairie
Submitted by Debbie Strum. Click here to submit yours or read more!
Your mother is right, this is a great recipe! I can’t wait to try it and serve it with ice cream. I”ve never made a good pie crust so this is the ticket to one of my husband’s favorite deserts, apple pie and ice cream. It looks so good I don’t this he will even miss the crust. Thank you Christy.
Emily
Has anyone considered using Splenda Brown Sugar? I may try. My hubby is a diabetic and I have had gastric bypass. This sounds wonderful though! Thanks Christy!
It would work beautifully!
yum! I love the idea of using it to top oatmeal – perfect for breakfast on a chilly morning 🙂
Kathy, you wouldn’t happen to be from Milton, FL would you? I graduated from high school with a Kathy Anthony. Love all Christy’s recipes. This would be good with oatmeal or ice cream.
Christy, I use the same ingredients with a touch of butter for my microwave apple, yes, just one apple in a bowl. Very good.
I love this idea because while I am an apple pie fan, I do not need the added calories of a shortening filled pie crust. Kids should love it as well because I recall mine had a tendency to scoop out the filling and leave the crust anyhow. I began baking my pumpkin as a custard instead of in a pie shell and eliminated waste and the extra work.
That would be good over oatmeal! Hope to see you this week!
Sounds wonderful. I think I might try in individual size too.