How to make crustless apple pie

Melt the butter in a large skillet over a low heat. Take the pan off the heat.

Peel, core, and slice the apples into the melted butter. The trick here is to get them into the butter so that they don't start to oxidize and turn brown.

The easiest method is leave this part until the butter is melted and then add them in.

I keep the butter on a very, very, low flame as I add the apples which helps the cooking process move along more quickly. Stir everything until all the apples are coated with the butter.

Add the cinnamon, the cardamom, the cloves, and the brown sugar.

Add the chopped walnuts

Add the slivered almonds

Cook everything down until the apples are lightly caramelized and softened. They should be cooked but still have a bit of firmness.

Now for the pistachio cream.Empty the whipping cream into a chilled bowl. Since the cream should only be lightly whipped, the control that one gets from a hand beater works best

Whip the cream lightly and silently like the ninja cook you are.

Fold in the finely chopped pistachios.

To serve, pile the apple mixture on a small plate and top with a dollop (love that word) of the unsweetened pistachio cream. This recipe serves 6 people.