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!
Christy, the picture looks like you have some melted butter…but it was not added to ingredients. Can you recheck? Thanks!
Christy, I made this for my husband and he loved it! Another of your recipes that can be eaten on a gluten free diet! Yeah!!!!!
This sounds great! I never thought of just baking it in a pie pan without a crust.
Here is another idea for you. Get a pie pumpkin. Cut the “lid” off like you are making a jack o’lantern. Cut at an angle so you can put the lid back on without it falling through. Scoop out the seeds and “slime” inside the pumpkin. Then stuff your apple mixture inside. Replace the “lid” and put it in the oven to bake. I can’t give you a time because it depends on the size of your pumpkin, etc. Your pumpkin will begin to soften and darken and the inside will be fork tender and your filling will be cooked. To serve, just scoop out pumpkin meat along with the filling. It’s delicious as-is or I’ve seen people add sour cream or whipped cream to it. I just like it plain. 🙂
Christy, this sounds like it would be great to give as a gift. Could you suggest any tips for storing it in jars? Would it have to be refrigerated? (I don’t know much about canning!) Thanks!
I got my vanilla ice cream today and I’m making this tonight can hardly wait!
I love this recipe. It’s easy and looks gorgeous. I bet it smells great, too. I’m definitely gonna make this.
Mercy, does this look good!! My husband and I are going apple-picking this weekend and I’ll have to make this with some of our bounty! (In fact, I’m thinking it might be just the ticket as dessert for our football party this Saturday.) I can’t wait to put this recipe to good use! 🙂