The easiest apple pie you’ll ever make. No rolling pin, no flaky crust, no fuss—just a soft, cake-like batter you pour straight into the pan. Sandwiched between those tender layers is a thick blanket of cinnamon-spiced apples and raisins, folded with a light meringue that bakes up impossibly moist. It’s the kind of homespun dessert that slices cleanly, keeps beautifully for days, and has earned its place at the table for over twenty years. Perfect for weeknight baking and guaranteed to disappear fast.
Ingredients
Filling
- 2 lbs tart apples (about 6–8 medium), peeled and grated
- 3/4 cup semolina
- 3/4 cup granulated sugar
- 2/3 cup raisins
- 1 1/2 teaspoons ground cinnamon
Batter
- 3 large egg yolks
- 1 1/4 cups granulated sugar
- 1 1/4 cups milk
- 3/4 cup vegetable oil
- 2 1/2 teaspoons baking powder
- 15 tablespoons all-purpose flour (scant 1 cup)
Apple-meringue layer
- 3 large egg whites
- 1/3 cup granulated sugar
To finish
- Powdered sugar mixed with vanilla, for dusting
Instructions
- Mix the grated apples, semolina, sugar, raisins, and cinnamon. Let stand for at least 1 hour so the semolina absorbs the excess juice and swells.
- Beat the egg yolks with the sugar, milk, oil, baking powder, and flour until smooth. Pour half of the batter into a greased 9×13-inch pan and bake at 350°F for about 10 minutes, until lightly set and pale golden.
- Beat the egg whites until soft peaks form, add the sugar, and beat until glossy. Gently fold into the apple mixture with a spatula.
- Remove the partially baked base from the oven. Spread the apple filling evenly over it, then pour the remaining batter on top. Return to the oven.
- Continue baking at 350°F until the top is a beautiful golden brown and the edges pull away from the pan, about 35–45 minutes total.
- Let cool completely. Dust with vanilla-scented powdered sugar before slicing.
Cook’s note: This is the softest, most delicious apple pie I have baked in 20 years. The liquid batter is faster to pour than rolling out crust, the pie slices cleanly without crumbling, and it stays moist for days—if it lasts that long.
