Impossible Apple Pie Recipe with Cinnamon and Fresh Apples

Impossible apple pie is a crustless pie made with sliced apples, a lightly spiced egg-and-milk batter, and a buttery crumb topping. As it bakes, the batter sets around the fruit into a tender, custardy base, so there is no pastry to roll out and the pie is easy to serve warm or chilled.

Ingredients

1 teaspoon (5 g) softened butter, for greasing the pie plate
4 cups (about 450 g) peeled, cored, thinly sliced apples, preferably Granny Smith, Braeburn, or a mix
1 tablespoon (15 ml) lemon juice
2 tablespoons (25 g) granulated sugar, for the apples
1 teaspoon (2.5 g) ground cinnamon, divided
1/2 cup (65 g) all-purpose flour, for the batter
1/2 teaspoon (2 g) baking powder
1/8 teaspoon (0.75 g) fine salt
1/2 cup (100 g) granulated sugar, for the batter
2 large eggs (about 100 g without shells)
3/4 cup (180 ml) milk, whole or 2%
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
1/2 cup (60 g) all-purpose flour, for the crumb topping
1/3 cup (67 g) packed light brown sugar
3 tablespoons (42 g) cold unsalted butter, cut into small cubes
1/4 teaspoon (0.6 g) ground cinnamon, for the crumb topping
1 tablespoon (8 g) all-purpose flour, for adjusting the topping if needed

Instructions

Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) pie plate with the softened butter, including the sides. Set the plate on a rimmed baking sheet; it will be easier to move, and the sheet will catch any bubbling juices.
Season the apples. Put the sliced apples in a bowl and toss with the lemon juice, 2 tablespoons sugar, and 1/2 teaspoon of the cinnamon. Spread them evenly in the prepared pie plate. Try to keep the layer fairly level rather than piling the slices in the middle, so the batter can settle among the fruit.
Mix the batter. In a medium bowl, whisk together the 1/2 cup flour, baking powder, salt, and 1/2 cup granulated sugar. In a second bowl, whisk the eggs until blended, then whisk in the milk, melted butter, and vanilla. Pour the wet mixture into the dry mixture and whisk just until smooth. A few tiny lumps are fine; do not beat the batter for a long time.
Make the crumb topping. In a small bowl, combine the 1/2 cup flour, brown sugar, and remaining 1/2 teaspoon cinnamon. Work in the cold butter with your fingertips or a fork until the mixture forms a mix of coarse crumbs and pea-size pieces. If it looks like dry, loose flour rather than crumbs, rub in the extra tablespoon of flour only if the mixture is unusually wet; otherwise, leave it out. The cold butter helps the topping stay crumbly as it bakes.
Assemble the pie. Pour the batter slowly over the apples, moving around the plate so it spreads through the fruit. Scatter the crumb topping evenly over the surface. Some apple slices may remain visible; that is expected. Let the assembled pie stand for about 5 minutes while you check that the oven is fully heated, then transfer the baking sheet and pie to the oven.
Bake until set. Bake for 50 to 55 minutes, until the crumb topping is golden and the outer part of the pie is set. The center can have a slight jiggle but should not look liquid. For the egg-based filling, check the center with a food thermometer: USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If the center is below that temperature, continue baking and check again after 5 minutes. If the top browns too quickly, loosely tent it with foil.
Cool before slicing. Set the pie on a wire rack and let it cool for 2 hours. The base firms as it cools, making cleaner slices; cutting while it is hot can make the filling seem loose even when it is fully baked. Serve at room temperature or chill it before serving.

Tips

Choose apples that hold their shape. Granny Smith apples give a tart contrast to the sweet batter, while Braeburn, Pink Lady, or similar firm apples make a sweeter pie. A combination gives a balanced flavor. Very soft apples can collapse and release extra juice, leaving the center wetter.
Slice evenly and not too thick. Aim for slices about 1/8 inch (3 mm) thick. Thick pieces may stay firm after the batter sets, while very thin slices can cook down into a soft layer. A sharp knife or mandoline makes even slices; use care with a mandoline and its hand guard.
Use a thermometer rather than color alone. A browned top does not necessarily mean the custard-like center is done. Check near the center without touching the bottom of the pan. If the top is already dark but the center has not reached 160°F (71°C), tent the pie with foil and continue baking.
Measure flour lightly. Spoon flour into the measuring cup and level it rather than scooping and packing it. Too much flour in the batter can make the base dense, and too much in the crumb mixture can leave a dusty topping. For the dairy, whole milk makes a slightly richer filling, but 2% milk works well.

Serving Suggestions

For the cleanest wedges, serve the pie fully cooled, either at room temperature or chilled. A narrow, sharp knife helps cut through the crumb topping; wipe the blade between slices if you want especially neat portions. The pie is sweet enough to stand on its own, but a spoonful of lightly whipped cream or a small scoop of vanilla ice cream pairs well with the warm cinnamon and tart apples.

For a simple dessert plate, add a few thin apple slices or a light dusting of cinnamon beside each wedge. If serving the pie warm, let it cool until the filling has set before cutting, then warm individual portions gently. It also works for brunch or an afternoon coffee break, when smaller slices are often more practical than full dessert portions.

Variations

Make it with pears: Replace up to half the apples with firm, ripe pears, keeping the total fruit amount at 4 cups (450 g). Pears are softer and sweeter, so choose fruit that is still firm and expect a more delicate filling.

Add nuts: Stir 1/3 cup (35 g) chopped pecans or walnuts into the crumb topping. They add crunch and a toasted flavor; check the topping near the end of baking because nuts can brown faster than the crumbs.

Change the spice: Replace the cinnamon in the fruit with 1/2 teaspoon apple pie spice, or add a small pinch of ground nutmeg. Keep the total spice modest so it complements rather than covers the apple flavor.

Make it gluten-free: Use a cup-for-cup gluten-free baking flour blend in both the batter and topping, choosing one that includes a binder such as xanthan gum. Texture can vary by blend; allow the pie to cool completely before cutting so the base has time to firm.

Storage and Reheating

Because this pie contains eggs and milk, do not leave it at room temperature for more than 2 hours. After the 2-hour cooling period, cover it and refrigerate it; store it in the refrigerator for 3 to 4 days. If your kitchen is warm, place it in the refrigerator sooner rather than extending the counter cooling time. A covered pie plate, an airtight container, or plastic wrap pressed over the cut surface will help keep the pie from drying out and absorbing refrigerator odors.

To freeze, wrap individual cooled slices or the whole pie tightly, then place them in a freezer-safe container for up to 2 months for best texture. Thaw in the refrigerator overnight. The crumb topping may soften after freezing, but the flavor remains pleasant. Reheat individual slices in a 300°F (150°C) oven for about 10 to 15 minutes, or microwave briefly in short intervals if a softer topping is acceptable. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming and cooling the whole pie; heat only the portions you plan to serve.

Frequently Asked Questions

Why is it called impossible apple pie?
The name refers to the way a simple batter bakes around the fruit and forms a soft base without a separately rolled pastry crust. It is a family of home-style recipes rather than one fixed formula, so versions differ in their batter, fruit, and topping.

Is impossible apple pie supposed to be wet in the middle?
The center should be moist and tender, but not liquid or sloshy. The pie may wobble slightly while hot, then firm as it cools. Check that the middle reaches 160°F (71°C) for egg-dish safety, and give it the full cooling time before deciding whether the texture is set.

Can I prepare it ahead?
Yes. Bake it, cool it, and refrigerate it for up to 3 to 4 days. For the best crumb texture, serve it within a day or two, though it remains useful as a make-ahead dessert. It is also possible to measure the dry batter and topping ingredients in advance; keep the sliced apples and wet ingredients separate until assembly.

Can I use a different pan?
A 9-inch pie plate gives the intended depth and bake time. A similarly sized, oven-safe round dish can work, but a deeper or narrower pan may leave the center underbaked while the edges are done. A wider, shallow dish can bake faster, so begin checking early and use the thermometer and visual cues rather than relying only on the clock.

Can I reduce the sugar?
You can reduce the batter sugar from 1/2 cup to 1/3 cup (about 67 g), especially with sweet apples. The pie will taste less dessert-sweet and the batter may brown a little less. Keep the small amount of sugar tossed with the apples if using tart fruit, and do not remove the brown sugar from the topping unless you are willing to lose some of its crisp, caramel-like character.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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