No Pie Crust Sour Cream Apple Pie

I love pie, through and through I’m a pie lover, this no pie crust sour cream apple pie will WIN you over BIG TIME,

I’ve made it many times… it’s so good it’ll become your go-to recipe I’m sure.   

I hear lots say they don’t prefer pie crust.

So this pie has no pie crust, but I swear you’ll hardly miss that there is none.

All the components to this pie recipe are delicious!

There are so many reasons to make this delicious pie, and the first reason is it’s baked in a cast-iron skillet, so the slightly rustic feel of this pie is not only great at celebrations it’s perfect to end a weeknight meal. Do you need a cast iron skillet to make this, absolutely not, bake it in a cake pan, a pie plate, a frying pan that is oven-safe, a disposable foil pan. Any pan will work if you don’t have your regular baking pans available, making it great for times when you want to bake, but think it’ll be too complicated. This is a forgiving apple pie. No fuss! 

This pie is FULL of flavor and the filling bakes up sort of like a custard type of filling so the apples really have something to hold onto and as you can see…

The flavor is a combination of apple pie and cheesecake, without being too heavy.

This is a nice rustic firm pie, when sliced it wont’t slide all over the plate, it doesn’t fall apart and have your scooping it up to get every last drop. Just grab a fork, or spoon and dig in.

There is a super delicious crumb topping and it’s full of apples.

I just love this pie so much and like I said I LOVE pie and pie crust but this pie will surely surprise you. There is no need to fuss with a pie crust. And it tastes amazing! It’s based off of the stuffed apple pie I’ve made for years. The pie I had the first time I went out with my husband. So yes, it’s SPECIAL. I wanted to make a version I could make more easily with less fuss, less time and this is it. 

This pie is easy to make and does not take long at all to prepare!

This has become our NEW favorite in our house, it seems since a WHOLE pie is so much more time consuming to make I don’t make them as often as we’d like. Now we can enjoy pie ANYTIME with this easy no pie crust sour cream apple pie recipe.

I baked the wonderful pie in a 10″ cast-iron skillet, but as I mentioned you can certainly bake it in a glass, metal, or ceramic pie plate or pan or disposable foil tin pan. And it also bakes up nicely in a 12″ cast iron skillet too. The larger the pan the thinner the pie, but the faster it’ll bake!

You can bake it in a pie crust if you prefer my favorite is this homemade pie crust, but you can also use refrigerated or frozen pie crust too.

Lots of choices here!

Now doesn’t that look just a few simple steps, it is!

Now I’ll admit I thought I liked ice-cold pie and I do, sometimes I like it heated up with ice cream, this pie, you can even scoop out warm and enjoy it right away!

I just LOVE when things are so versatile!

This pie is simple to make, which means it’ll be great on your holiday dessert table, or to make it for a great ending to a weeknight meal.

You can also just the thing to make when company arrives so you can all scoop it out after dinner and sit and chat.

I just love sitting and chatting around the kitchen table!

This great recipe creates a sturdy edge and still, there is no fussing with a pie crust!

 I used THIS 10″ size I feel cast iron skillets are so wonderful to cook and bake it. I have 12″ cast irons skillet and tons of recipes using them.

so if you don’t have any be sure to check them out as well as some of my favorite cast iron skillet recipes I cook in them like,

• Creamy Shrimp and Pasta,
• Roasted Cabbage with Lemon and Parmesan,
• and Chicken Parmesan Meatballs to name a few.

Print Recipe

No Pie Crust Sour Cream Apple Pie

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 8 slices

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 2 lbs granny smith apples
• 1 1/4 cups sour cream
• 1/2 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1 egg

topping

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup cold butter
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 400°
• Peel, core, and slice apples. I use the pampered chef apple peeler/slicer/corer.
• In a medium bowl mix sour cream, sugar, flour, salt, vanilla, and egg together with a whisk.
• Gently stir in apples to coat them completely.
• Pour the mixture into a cast iron skillet I baked this one in a 10" for the photo above, but also have baked it in a 12" or you can use another pan of similar size, like a cake pan, or pie plate.
• The smaller the diameter the thicker the pie will be.
• This recipe can be easily cut in half and baked in an 8" pan for two large servings.
• Bake for 20 minutes.

Prepare topping

• In a small bowl with a fork or pastry cutter blend brown sugar, flour, butter, and cinnamon.
• Place in the fridge until the 20-minutes is done.
• Then top the pie with the topping and bake for another 20 minutes.
• Allow pie to cool for 10 minutes if serving hot, or allow to cool to the touch, then place the pie in the fridge until it's chilled.