Swedish Apple Pie is the perfect dessert for anyone who loves apple pie but dislikes fussing with a traditional pastry crust. Instead of rolling dough, you simply pour a rich, buttery batter over the apples, and it bakes into a crisp, golden topping with a tender, pie-like interior. Using a mixture of apples is especially worthwhile in this recipe: different varieties bring layers of flavor, sweetness, and texture—some apples soften into a jammy base while others hold their shape, creating a more complex and satisfying bite. It’s all the comfort and nostalgia of apple pie, but with far less effort.
INGREDIENTS:
2 pounds mixed apples (peeled, cored and cut into ½ inch thick slices)
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 cup flour
1 teaspoon cornstarch
3/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1/2 cup unsalted butter (melted and cooled + more for greasing the pie plate)
Turbinado sugar for sprinkling
METHOD:
Preheat the oven to 350 degrees. Grease a 9-inch deep-dish pie plate or quiche dish with butter.
In a large bowl, toss the sliced apples with the sugar, lemon juice, cinnamon, cardamom, and a pinch of salt. Transfer the mixture to the prepared pie plate.
In a medium bowl, whisk the flour, cornstarch, salt, and baking powder.
In a separate large bowl, whisk together the melted butter, brown sugar, egg, and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients using a rubber spatula.
Spread the batter evenly over the apples. Sprinkle the top with turbinado sugar.
Bake for about 50 minutes, or until the top is golden brown and the apples are bubbling around the edges. Cool before serving.
BAKER’S NOTE:
Using a mix of apple varieties—such as Honeycrisp, Granny Smith, Jonagold, and Pink Lady—creates the best flavor and texture. Some apples remain firm while others soften, giving the dessert more depth than a single-variety pie.
SERVING SUGGESTIONS:
- Serve warm with a scoop of vanilla ice cream or a dollop of softly whipped cream.
- A drizzle of warm caramel sauce or crème anglaise adds an extra indulgent touch.
- For a fall brunch, pair slices with hot coffee or spiced tea.
- Leftovers make a lovely breakfast with a spoonful of plain yogurt.
YIELD: One 9-inch pie, serves 8
