This Swedish Apple Pie is an oldie and a goodie. I always feel so lucky when a relative or family friend passes along a family recipe. This Swedish Apple Pie always made it to the dinner table at my husband’s Thanksgivings growing up, and its a favorite of his to this day. So he suggested we track it down, and I am so glad he did.
It’s not quite your traditional apple pie, nor exactly an apple crisp. It falls in another category all of its own. The top is over-the-top crispy, yet there’s also a cake-like layer between the crispy top and the apple filling.
- 1 stick butter
- 1 cup sugar
- 1 cup flour
- 1 egg
- 1 tsp vanilla extract
- 1 pinch salt
- walnuts, chopped
- 4 or 5 granny smith apples
- 1 cup sugar
- 2 tbsp flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp salt
For the Crust:
- Soften butter, add sugar and mix until fluffy.
- Little by little, add flour, eggs, and vanilla extract, and a pinch of salt.
- Make the dough into a log, wrap with plastic wrap, and place in the freezer until hardened, about an hour or two. Placing it in the freezer will make for a crispier crust.
For the Filling:
- Preheat the oven to 350 degrees
- Peel and slice the granny smith apples into very thin slices, each about the size of a quarter, place in a large baking dish.
- Add the sugar, flour, cinnamon, nutmeg and salt. Stir to combine.
Putting it all Together:
- Take the dough out of the freezer and slice into thin slices. Layer the slices on top of the filling, covering the entire dish and overlapping in places.
- Add the chopped walnuts on top if desired. Adding the walnut makes for a crunchier topping.
- Bake in the oven at 350 degrees for about one hour. Check on it periodically to make sure it doesn’t burn. Remove when the top is golden brown.
- Serve in small dishes adding the apple pie by the spoonful to the dish.
- And of course, serve with vanilla ice cream!
The key to this recipe, and any apple-based dessert, is to buy higher quality cinnamon. It will make a big difference in how it turns out in the end. Be sure to serve it warm and with that vanilla ice cream!
Thanks to Godelief for sharing such a wonderful family recipe!