Swedish Apple Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Swedish Apple Pie is an easy dessert recipe that anyone can make. It is more cake like in structure, and assembles without a lot of fuss. All you need to remember is "1": 1 cup flour, 1 cup sugar, 1 stick of butter, 1 egg. It is that easy. Swedish Apple Pie is a delicious dessert and a family favorite. Great for any occasion.
It is easy to add additions to the apples or batter. Chopped nuts like walnuts or pecans can be added to the batter. Dried cranberries or other dried fruits are nice with the apples. I like to add lemon zest or lemon juice to the crust batter, it really brightens it up. You just do not want to add anything that will bring in more moisture.
Servings: 6 -8 servings
Ingredients
- 5-6 apples Granny Smith, or other crisp and not too sweet apple *see notes
- 1-2 Tb granulated sugar
- 1-2 tea ground cinnamon
- 1 cup 4 oz/ 117 g all-purpose flour
- 1 cup 7 5/8 oz/ 218 g granulated sugar
- 1 stick (1/2 cup/ 4 oz/ 113 g) butter
- 1 egg
- Zest of one lemon or juice of half a lemon (optional)
- Heaping 1/4 tea of freshly grated nutmeg. If you own ground nutmeg just use a level 1/4 tea (optional)
Instructions
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Preheat the oven to 350 degrees F.
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Use a 9-inch pie pan (Pyrex or metal pans are preferred)
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Melt the butter set aside to cool.
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Peel, core and slice each apple and put into pie pan. Slice the apples no bigger than 1/2 inch across the bottom of each slice. The size of your pan and the size of your apples will depend on how many apples you will need. If you have a regular 9-inch pie pan start with 5 apples. You want the apples to fill the inside of the pie pan and have a slightly rounded top. Add more apples if it looks flat and you see bare spots. Optional - squeeze the juice of 1/2 a lemon. Toss to mix.
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In a small bowl mix the 1-2 Tb of sugar with the cinnamon. The amount of sugar depends on the type of apple you are using. If you are using Granny Smith Apples you should use the full amount of sugar because they are not that sweet. All other apples are sweeter and might require using less sugar.
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Sprinkle the sugar cinnamon mixture over the top of the apples in a nice even layer.
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In medium size bowl, mix together the flour, sugar, ground nutmeg, and lemon zest until just combined. Add the cooled melted butter and egg, then stir until the batter is thoroughly mixed. Make sure you scrape down the sides and across the bottom of the bowl to mix in all the flour.
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Spoon the batter over the apples starting at the center and working your way around the pan. The batter will be thick but still fluid, and will slightly ease over the apples and into holes. Try to evenly spread the batter in an even layer all around the apples, then spread it into any holes. The batter should read as one smooth top.
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Put the pie pan on a sheet pan and place in the oven. Bake, checking to see if it is done beginning at the 45-minute mark. The cooking time will vary depending on the number of apples you have. For me, it has consistently baked at least an hour and often a little longer. The pie is done when the crust is golden brown all across the top, and none of the crust looks uncooked. You will get some crispy crust along the edges and a cake-like middle, not mushy, or too moist.
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When it is done baking, take the pie out of the oven and let it completely cool to room temperature before serving.
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Serve with vanilla ice cream or creme anglais. Caramel sauce is a delicious addition with the ice cream.
Recipe Notes
When testing this recipe I used Cortland Apples. Over the years I have used many different types of apples, but the best ones are apples that are well suited to baking. Some good examples are, Granny Smith, Golden Delicious, and Cortland apples. You want very crisp apples that are not too sweet. You can even use more than one type of apple. McIntosh apples and Red Delicious apples do not work well because they are a softer apple and your pie will become apple sauce.