swedish apple pie

Friday again, which means more pie! If you missed the chocolate toffee cream pie, check it out here. And if you missed pumpkin pie cake, find it here. Today we have the third and final installment in our pie trifecta: Swedish Apple Pie.

Who doesn’t love apple pie, right? Well, me for starters. I love the inside of apple pie, but pie crust just really doesn’t get me excited. I much prefer apple cobblers or crumbles or something with a tasty, crunchy topping to traditional apple pies. So I was excited to find this Swedish Apple Pie recipe a few years ago.

It has all the cinnamon apple goodness of a traditional apple pie, but no crust. Instead, the apples are topped with a dough that’s a bit like a cross between a sugar cookie and a soft cake – sounds strange, I know, but it’s fantastic. As it cooks the dough sinks a bit into the apples, and when it comes out of the oven all golden brown and delicious you end up with apple slices surrounded by a soft, delicate cookie slash cakiness that sports a delightful little crunch on top. It’s just plain good. And it comes together so much more quickly than a traditional pie. Slice apples, season, mix the topping, dump it on, and bake – 15 minutes tops. And it’s perfect with vanilla ice cream.

And if you’re feeling a little indulgent, it’s even more perfect with a drizzle of caramel ice cream topping.

Tell me that doesn’t look like the holidays on a plate:

Swedish Apple Pie Recipe

source: slightly modified from this allrecipes post

1.5 lbs of tart apples, peeled and sliced fairly thin (I always use part Granny’s and part something sweeter, like Golden Delicious – a mix of apples makes a better pie!)

1 T brown sugar

1 t cinnamon

1/2 t nutmeg (you could also add a dash of cloves or ginger if desired)

1 C flour

1 C sugar

12 T butter, melted

1 egg

another dash cinnamon

Peel and slice apples, then toss with brown sugar, cinnamon, and nutmeg. Place in a pie plate. (I never weigh the apples, I just keep peeling and slicing until the pie plate is looking fairly full, but plan on 4-5 small or 3 larger apples). Melt butter, then stir in sugar, egg, flour, and dash cinnamon. Spread dough on top of apples. Bake at 350 degrees until top is fairly golden brown, as shown below, 50-60 minutes. (For crunchier crust bake a little longer.)


Linking to some of these parties:

Monday: Skip to My Lou | Brassy Apple | Craft-o-Maniac

Tuesday: Tip Junkie | Ladybug Blessings | Sugar Bee Crafts | The Blackberry Vine | Hope Studios | Funky Polkadot Giraffe | Not JUST a Housewife | Homework Today’s Assignment: Be Inspired | Shwin and Shwin

Wednesday: Handy Man, Crafty Woman | Southern Lovely | Sew Much Ado | SNAP | Someday Crafts | The NY Melrose Family | Printabelle | Simply Kierste

Thursday: Somewhat Simple | House of Hepworths | Momnivore’s Dilemma | The Shabby Creek Cottage | Yesterday on Tuesday | Fireflies and Jellybeans | The Taylor House

Friday: Chic on a Shoestring Decorating | The Shabby Nest | Stuff and Nonsense | Naptime Crafters | It’s a Hodgepodge Life | At The Picket Fence | 504 Main | Blissful Bucket List | Whipperberry

Weekend: Tatertots and Jello


  1. 1

    Denise says

    This looks SO delicious! I’m making it for Thanksgiving for sure. 🙂 The easiness of it is a huge selling point, too.

  2. 3

    Angela at A Typical English Home says

    Oh yum! My husband absolutely loves any dessert with apple so this sounds perfect for him (and the rest of the family!) Will definitely be pinning so I can give it a go, thanks for sharing the recipe.

  3. 6

    Cyndi says

    Love this easy pie. It has become a family favorite! I also make it with different fruits. Today I am baking it with wild blackberries. It is in the oven now and smells yummy!

  4. 7

    Mary says

    I’ve been making this for years. It is a family favorite. It is quick and easy and I too make it with different fruits. Blueberries are my favorite after apples. I have mixed apples and blueberries or raspberries, yummmmmm.

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