I suppose this could be called a cobbler since there isn’t a bottom crust. However, I’ve made an Apple Pecan Cinnamon Roll Cobbler that had a bottom and top crust, so that could be considered a pie. Or perhaps..
..you could call it by the name I found it under in an old recipe book .. Candy Apple Pie. That didn’t seem fitting to me, although it does have a candy like aspect to it. Super sweet and with a hint of tartness, it is good! You can definitely reduce the sugar and add additional spices if you wish. I made this pie with 1 1/2 cups dark brown sugar and it is so sweet. I changed the recipe to 1 1/4 cups and may make it with 1 cup the next time I make it.
Brown Sugar Apple Pie
6 medium Granny Smith Apples, cored and sliced thinly
1/2 cup margarine, room temperature
1 1/4 cups dark brown sugar, divided
1 cup all purpose flour, I use King Arthur
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
egg white, optional
1 teaspoon water, optional
sugar for top, optional
Preheat oven to 350 degrees F. Spray 10 x 8 or 8×8 pan. Cream margarine and 3/4 cup brown sugar. Add flour, baking soda, salt, cinnamon, allspice and nutmeg until incorporated. Put aside. Core and slice apples very thin, I used a mandolin.
Layer half apple slices in pan. Top with 1/2 cup brown sugar. Layer remaining apples. Spread batter on top…it will be very thick. Put 4 or 5 slits on top of pie. Brush with egg wash and sprinkle with sugar, if desired (I did not). Bake 40 to 45 minutes or until bubbly and top is done. Cool completely to keep juice from running when cut. Keep in refrigerator.