There is no denying it, the heat is turned on and the leaves are turning and dropping. Summer is over. Fall has established itself and cast a deciduous mosaic of red, orange, yellow, brown, and green leaves gleaming across the hillsides. Along with the change of season, the tempo has picked up. The quiet and relaxed pace of summer is replaced with back to business with intense purpose. No more half days on Fridays.
Despite the hurried tempo, cooler temperatures, and reminder that winter is not too far away, I love fall. It is a great time to play outside, hiking, gardening, sightseeing and foraging the last of the season’s bounty. Even though the growing season is ending, there continues to be an ample selection of vegetables and fruits to buy at the market before everything dies down for the winter. Fall belongs to apples, winter squash, pears, persimmons, cauliflower, brussels sprouts, sweet potatoes, and so much more.
Recently, I visited a local apple orchard, Stuart’s Fruit Farm. It was heartwarming to see many couples, families, or just friends walking around the orchard picking apples, enjoying a crisp and sunny fall day. Children’s laughter and the excited child pitch, “I got one!” echoed across the orchard. Glee, family love, activity, and the sweet aroma of fermenting apples with trampled grass enveloped me as I walked about. I saw in the faces of the playing children the reflection of my own children as preschoolers, running and climbing around the same trees. When you are surrounded by your history, it is easy to see how simultaneously time stands still and moves forward.
I am grateful that Stuarts Fruit Farm is still here. A lot of apple orchards sold off their land to developers in the late 1980’s and 1990’s. The land is very valuable and farming work is difficult to make profitable. Stuart’s Fruit Farm recently received grants and secured a conservation easement from The Westchester Land Trust. These combined efforts will protect the farm land from development and allow the Stuart Family to own the land and continue to farm there. Stuarts has been an operating family farm since 1828, and is the “oldest working family farm in Westchester County,” (LoHud July 11, 2016).
I went to Stuarts with two purposes, take photographs of the apple orchard and buy apples. I feel so fortunate to be able to drive 6 minutes and step out on farm land. It is so close to home, I could ride my bike, or walk to the farm if I was so inspired. I love being able to go out in my neighborhood buy fruit and vegetables grown on the very same land. It is amazing to me that I live in a suburban NYC metropolitan area and have an apple orchard in my neighborhood. The additional bonus is it is not the only family farm in the Somers/Yorktown area.
I returned home with a memory card full of images, a bag full of apples, and a desire to make apple pie. Being that it was late in the afternoon, I did not have enough time to prepare a pie crust, so I decided on one of my best and easiest dessert recipes I have, Swedish Apple Pie. It is the perfect recipe for any last-minute impulse bake or invitation to dine. Swedish Apple Pie is more like a cake in texture, but because apples are the main ingredient, it satisfies like a pie.
I first discovered this dessert staying at the home of a college friend. Fortunately, her mom gave me the recipe and I have made Swedish Apple Pie for over 30 years. All you have to do is peel and slice apples, mix together flour, sugar, egg, and butter, then pour the batter over the apples and bake. It is that easy. For people who say they cannot bake, this dessert is for you. You mix it by hand without any special equipment, just a pie pan. Even if you don’t own a pie pan, just buy the aluminum pans available at the grocery store. The pie will taste just as delicious. You can make this recipe with confidence knowing it is a delicious and easy dessert that all will love.
Swedish Apple Pie is a family favorite dessert that I can practically make in my sleep. My family loves this pie so much, one of my sons asked to have it as his “Birthday Cake.” Making Swedish Apple Pie will not interrupt your play time during this gorgeous fall season. You can spend the day outside and have time leftover to bake Swedish Apple Pie. Fill your home with the aromas of baking apples and cinnamon and a reminder of a beautiful fall day well spent.
Best Apples to use for baking pie: Serious Eats recommends Braeburn and Golden Delicious apples for making pie.
I have also had good results with Granny Smith and Cortland. You want to use a crisp and drier apple, one that will not turn into applesauce when baked.
Swedish Apple Pie
- 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)
Preheat the oven to 350 degrees F.
Use a 9-inch pie pan (Pyrex or metal pans are preferred)
Melt the butter set aside to cool.
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.
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.
Sprinkle the sugar cinnamon mixture over the top of the apples in a nice even layer.
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.
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.
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.
When it is done baking, take the pie out of the oven and let it completely cool to room temperature before serving.
Serve with vanilla ice cream or creme anglais. Caramel sauce is a delicious addition with the ice cream.
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.
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