Apple Pie in a Slow Cooker




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Growing up, we had several apple trees in our garden, and so every fall there was always plenty of apples. I remember mom making all sorts of amazing food with them, from jams to pies. When I later found out the slow cooker could be used for apple pie as well, I decided to give it a go, and share the steps with you people!

Ingredients for 2 decent sized portions:

  • 4 cups apples
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 egg
  • 3/8 cup milk
  • 1/2 tablespoon vanilla essence
  • 3/4 cup sugar
  • 2 1/2 tablespoons softened butter
  • 1/6 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

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Step 1: Putting It Together

In a slow cooker, add apples, 3/4 teaspoon cinnamon and nutmeg. Mix.

In a separate bowl, add egg, milk, vanilla essence, 1 tablespoon butter, 1/4 cup all purpose flour, 5/8 cup sugar, 1/4 teaspoon baking powder, 1/8 teaspoon salt. Whisk together. Pour over apples.

Clean out bowl from previous step. Now add the brown sugar, 1/4 teaspoon cinnamon, 1/4 cup all purpose flour, 1/8 cup sugar, 1/4 teaspoon baking powder, 1/8 teaspoon salt. Stir in remaining 1 1/2 tablespoons butter till you get a nice crumbled blend. Pour into slow cooker.

You might want to add a paper towel on top before adding the lid and cooking. This will suck up some of the excess moisture. Make no mistake, this will not turn out crusty like a traditional pie. The paper towel helps somewhat though. Cook on low for about 6 hours. After about two hours your house will start smelling like a slice of heaven! Serve with whipped cream, or your favorite side.

Lessons learned: mine turned out slightly burned around the edges. As with all slow cooker meals that are somewhat solid, grease the living daylights out of the pot before you begin. I would suggest non stick cooking spray or just butter. I would also check the dish after maybe 4 hours, the time it takes to cook will vary on portion size and each individual slow cooker.

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    9 Discussions


    4 years ago on Introduction

    Sounds good! Maybe the topping could be put into a saute pan and "cooked" until crispy/crunchy...then 'sprinkled' on to the dish once plated?


    4 years ago

    I made mine without egg and it still was amazingly delicious.


    4 years ago

    really good it even tasted a bit like toffee apples...

    1 reply

    4 years ago on Introduction

    This is a great idea!... One of the secrets to excellent apple pie is to cook it slowly (on low heat) for a couple hours more than most recipes recommend. That is what makes the apples SOFT rather than crunchy. My 86 year old mother told us her OTHER secret is to always use "Jonathan" apples because they make the best apple pie. I have a question about your crust. Does this pie have a crust? Do you put it in the pot first, and the apples on top, or just all mixed together?

    1 reply

    Reply 4 years ago on Introduction

    Thanks so much for sharing your secrets :) In this recipe, the apples go in first, with the remaining ingredients poured on top (not mixed). They will soak into the apples as they are cooking. You might get a slight crust if you are lucky. Mine was overcooked and so unfortunately I ended up with a rather burnt crust. No crust would've been better. I am sure there are numerous ways to improve on the process though. Next time, I'll look for "Jonathan" ;)