Apple Scoop Pie – Taste of Fall!
As an Amazon Associate I earn from qualifying purchases.
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!
Oh thank you, Christy! Two of my children are gluten intolerent, so this is great for them, too!
I hope you all enjoy it Carrie!!
Christy, what would be the changes if I needed to make this in a 9×12 glass pan? This really sounds yummy, but I don’t have a deep dish pie pan!
This would be great in a 9×12! If it were me, I’d increase everything by 50%. Of course, you can still just use the same amount, but take 5 min off the covered cook time and five minutes off the uncovered cook time.
To cut down on the calories, do you think Splenda and some molasses would work in here?
This is just what I was looking for today! My son and I just brought home a 1/2 bushel of apples and he wants a pie, but I don’t want the calories of a crust which I will eat no matter how good my intentions of not doing so are 🙂
I hope you enjoy the pie Laurie!!
Thanks, this sounds like an awesome addition for Thanksgiving! Still praying for your continued healing:)
Thank you Julie!!
Will have to try this, ’cause it just sounds too yummy not to… LOL And if folks are out of brown sugar, but have granulated sugar and molasses…they’re in luck!
1 tablespoons of molasses + 1 cup of sugar = light brown sugar
2 tablespoons of molasses + 1 cup of sugar = dark brown sugar
It’s been AGONY waiting to get my hands (and heart) onto (and into) your new cookbook, Christy… but every passing day we’re that much closer!
Oh yea, good over oatmeal, if it last that long.