You can find several versions of a “Swedish Apple Pie” on the internet. Most of them look like fruit crumbles, rather than pie. This one has no bottom crust, but has a top crust that resembles a large cookie rather than pie crust. The result is a very easy, very delicious, but very ugly “pie.”
A caveat–I do not have Swedish ancestors, unless you count some stray Vikings who attacked and maybe bedded my Scottish or English distant ancestors. I do have a Swedish sister-in-law, and through her some Swedish acquaintances.
My Swedish friend tells me that she has not seen this “Swedish Apple Pie” in Sweden. They are more likely, she says, to make a dessert with oats that looks like a crumble.
Even though I constantly remind you of my Perfect Pie Crust recipe, sometimes there is a reason to use something different.
But sometimes taste wins out over authenticity, ya know? It took my husband and I about 36 hours to devour this delicious dessert–call it what you will.
In the recipe, I have included a link to the web source of the recipe that I adapted. There you can also find the recipe for traditional Swedish vanilla cream sauce, which really is Swedish, and might be served on this dessert if this were a Swedish dessert.
(Not) Swedish-Apple-(Not) Pie
- 4-6 Cups apples peeled, cored, and sliced 1/4" thick
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp cardamon
- 3/4 cup chopped walnuts or pecans Optional
- 1 cup flour
- 1 cup sugar
- 1/8 tsp salt
- 3/4 cup unsalted butter melted
- 1 egg
- Heat oven to 350 degrees. Butter a pie plate and set aside.
- Mix the 3 Tablespoons of sugar and spices and pour over sliced apples. Stir well.
- Spread apples in pie plate. Level them out.
- Whisk together flour, the one cup of sugar, salt and spices.
- Stir in melted butter. Add lightly beaten egg and stir until blended.
- Pour the crust mixture over the apples and spread evenly, keeping 1/8-1/4 inch away from edge. Scatter nuts on top.
- Place pie plate on cookie sheet to catch drips. Bake pie for one hour, or until crust is a golden brown, like a finished sugar cookie. (It took an extra 15 minutes in my oven.)
- When done, cool on cooling rack. Serve warm or cold with whipped cream or ice cream if you wish.