Crustless Apple Pie

New Year third year married. We had a good year. I said that to Tyler in the kitchen as we were cooking the black-eyed peas and he said yes we did. We both stood there for a moment thinking about it. Tyler got his promotion. Gloria hip is not great but she is managing. Destiny finished second grade. Crystal is still sober and still in contact. We are still trying for a baby and it has not happened yet but we are not giving up and I have decided not to grieve what is not yet a loss.

I made cornbread and peas and a pot of greens for New Year dinner. Not fancy. Just the right food for the first day of a new year, which is food that is full of intention and tradition and the specific Alabama flavor of the new year starting correctly.

I called Gloria at midnight again. She was up again. Destiny was up this year, staying up until midnight for the first time. Gloria put her on the phone and Destiny said happy new year in a voice that was trying very hard to sound awake and mostly succeeding. I said happy new year back. She said was I coming Sunday. I said yes, I was always coming Sunday. She said good. She sounded satisfied with that, as if the year was now confirmed to contain something good in it on a regular basis. The year was confirmed. It does contain that. Every Sunday. That is a foundation.

After the peas and the greens and the cornbread were eaten and the dishes were soaking and Destiny was asleep on the couch with her shoes still on, I wanted something sweet but not fussy — something that matched the feeling of the night, which was quiet and full and good. This crustless apple pie is what I make when I want the warmth of a pie without all the ceremony of one, which felt exactly right for a year we are entering with gratitude and without pretense. It is humble and honest and it fills the kitchen with a smell that is its own kind of promise.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8

Ingredients

3 large apples, peeled, cored, and thinly sliced
3/4 cup granulated sugar, divided
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Preheat oven. Heat your oven to 350°F. Grease a 9-inch pie dish or baking dish with butter or nonstick spray.
Season the apples. In a large bowl, toss the sliced apples with 1/4 cup of the sugar, the cinnamon, and the nutmeg until evenly coated. Spread the apple mixture evenly into the prepared dish.
Make the batter. In a separate bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Add the egg, milk, melted butter, and vanilla extract and stir until a smooth batter forms.
Pour and spread. Pour the batter evenly over the apples in the dish. Use a spatula to gently spread it to the edges. The batter will be thin but will puff up and set as it bakes.
Bake. Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull slightly away from the dish.
Cool and serve. Let the pie cool for at least 15 minutes before slicing. Serve warm on its own or with a scoop of vanilla ice cream.

Nutrition (per serving)

Crustless Apple Pie — The Sweet Ending to a Year Worth Counting