Grammie’s Swedish Apple Pie
Grammie’s Swedish Apple Pie has a cake-like crust baked over a sweet apple mixture. It’s a delicious combination of cake, cookie and pie and is so simple to make!
A FUN TASTY APPLE DESSERT
If you have never heard of or tried Swedish Apple Pie before, you you are absolutely missing out. This dessert is thought to be a Swedish-American twist on “Smulpaj”, which is a Swedish fruit dessert that doesn’t have a pastry shell. It’s actually much easier than a traditional apple pie. This recipe has an apple cinnamon mixture on the bottom and a soft and chewy dough on the top. It is baked all together to create this warm and homey pie that you will want to make over and over. Top it with some ice cream and you have the most perfect dessert. Grammie’s Swedish Apple Pie Recipe is the perfect cake and pie hybrid recipe!
FREQUENTLY ASKED QUESTIONS:
Technically the pie is a layer of fruit at the bottom that makes its own crust while it bakes. The layer on top encases the fruit and holds it all together creating a delicious and tasty pie with minimal work.
When in baking I prefer to go with the dependable Granny Smith apples. But others you can use are Fuji, Braeburn, Golden Delicious and Pink Lady. You want a tart apple.
The apples are softened and the crust is crispy on the top like a sugar cookie but while it seeps down into the apple mixture it creates a more cake-like texture.
When I learned how to make this recipe, I was taught to peel. However, you technically do not need to peel the apples. As it bakes, the peels become very soft and there are a lot of nutrients in the peel. For me, it is more of a texture preference.
This pie can be stored covered at room temperature for 2-3 days or in the refrigerator for 3-4 days. This pie can also be frozen for up to 3 months. Just make sure to cover it very well so it doesn’t become freezer burned.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- apples
- granulated sugar
- ground cinnamon
- all-purpose flour
- egg
HOW TO MAKE GRAMMIE’S SWEDISH APPLE PIE:
Preheat the oven to 350°F. Peel and core the apples. Cut them into 4ths and thinly slice. Place the apple slices into a large bowl.
Toss the apples in the sugar and cinnamon.
Grease a 9-inch pie dish with the stick of butter from the crust ingredients.
Place the apples into the pie dish evenly.
Place the remaining butter into a large microwave-safe bowl. Microwave in 15-second intervals until the butter is melted. Add the sugar and flour.
Stir to combine.
Add the egg and mix it in well.
Pour the topping on top of the apples and smooth it out.
Bake for 50-60 minutes until the crust is golden brown and the apples are cooked through and bubbly.
Let cool for about 30 minutes, slice and serve with ice cream or cinnamon whipped cream!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Grammie’s Swedish Apple Pie
Ingredients
For the filling:
- 6 medium-sized baking apples I used Granny Smith
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
For the crust:
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 large egg
Instructions
- Preheat the oven to 350°F. Peel and core the apples. Cut them into 4ths and thinly slice. Place the apple slices into a large bowl.
- Toss the apples in the sugar and cinnamon.
- Grease a 9-inch pie dish with the stick of butter from the crust ingredients.
- Place the apples into the pie dish evenly.
- Place the remaining butter into a large microwave-safe bowl. Microwave in 15-second intervals until the butter is melted. Add the sugar and flour, stir to combine.
- Add the egg and mix it in well.
- Pour the topping on top of the apples and smooth it out.
- Bake for 50-60 minutes until the crust is golden brown and the apples are cooked through and bubbly.
- Let cool for about 30 minutes, slice, and serve with ice cream!
Notes
- Make sure to let this cool 30 minutes so it has time to set up completely.
- Top with ice cream, caramel sauce, etc.
- See my tips above for storage.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Wow…. this is out of this world!! And so easy… I didn’t change a thing! I will make this again and again!
Absolutely delicious. Thank you for the yummy recipe.
We love this pie!! So much so I made one last week and 2 this week. lol Does it have to be refrigerated since there is an egg used? Someone told me yes but then it makes the topping kinda soggy. Easy to make & no pie crust needed.
Hey Rachel! Yay! Ok so there is the official and the unofficial answer. LOL. Personally, I don’t refrigerate it. We will eat it over the course of 2 to 3 days and we’ve never had any issues. However if I were the FDA, I would probably have to say that it should be refrigerated within 24 hours. 😉