CRUSTLESS Apple PIE.

By Bailey1_

Ingredients

• 3 lbs golden delicious or granny smith apples
• 1/2 lb frozen or fresh blueberries (optional for topping)
• 1 cup walnuts (optional for topping)
• Juice from half a lemon
• 2 tsp cinnamon
• 1 cinnamon stick
• Pinch of allspice
• 1/2 tap nutmeg
• Pinch of salt
• Agave, honey or raw sugar (to taste)
• 2 Tbs butter
• 2-3 Tbs thickening agent like cornstarch, rice flour or arrowroot

Details

Servings 350
Adapted from honestfare.com

Preparation

Step 1

Wash and peel apples. Slice whole apples into clean and even as possible 1/8 inch rounds. You should have a good amount of fruit left on the cores. Set cores aside. Gently toss apple rounds in spices, lemon juice and sweetener and set aside. Cut remaining apple from around the cores and keep separate from apple rounds.
Place apple scraps in a small saucepan with a splash of water, some sweetener and cook until soft. Mix thickening agent with some of warm mixture in a separate bowl, then add back in to the pot and continue cooking until bubbling. Remove from heat and allow to cool a bit before blending until silky fine. This is your apple binding sauce.
Now place blueberries in the same saucepan with a cinnamon stick and cook in the same way. Remove from heat when soft and do not blend. Set aside to add to top of pie before baking.
Rub some butter on bottom of pie pan and sprinkle with cinnamon and raw sugar. Arrange a layer of apple rounds and then brush with thin layer of apple binding sauce and continue as such until you reach the top of your pie pan. Spoon on blueberry sauce.
Place pie on baking sheet in oven (this is in case of any runoff) and bake at 350° for 30-40 minutes or until apples are cooked through. Add walnuts towards the end of baking so they don’t burn. Allow to cool fully and serve at room temp or cold (I like it cold).