swedish apple pie recipe
The Best swedish apple pie recipe
What I love most about this recipe is how versatile it is. It’s perfect for a weeknight dessert when you want something homemade but don’t have the energy for a full-on baking project. It’s also great for potlucks or family gatherings because it’s easy to double and always disappears fast. Plus, it’s a little lighter than a traditional pie since it skips the heavy bottom crust, and the apples pack in fiber and vitamins. My youngest even asks for it as an after-school snack, which I’ll take as a win any day. If you’re looking for a no-fuss dessert that tastes like it took way more effort than it did, this is the one.
Swedish Apple Pie (Äppelkaka)
A delightful Swedish apple pie with a buttery, crumbly topping and tender baked apples. Unlike traditional pies, this version skips the crust and focuses on a simple, rustic texture that pairs perfectly with vanilla ice cream or whipped cream.
🥘Ingredients
- 6 medium apples (peeled, cored, and sliced, such as Granny Smith or Honeycrisp)
- 1 tbsp lemon juice
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg
- 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish lightly with butter or non-stick spray. -
2
In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, nutmeg, and vanilla extract. Spread the apple mixture evenly into the prepared pie dish. -
3
In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Mix well. -
4
Add the cold cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. -
5
In a small bowl, whisk together the egg and vanilla extract. Pour this into the flour-butter mixture and stir until just combined. The dough will be crumbly. -
6
Sprinkle the crumbly topping evenly over the apple filling in the pie dish. Do not press it down; let it remain loose for a rustic texture. -
7
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. -
8
Remove from the oven and let it cool for at least 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
🔧Equipment
- 9-inch pie dish or baking dish
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Pastry cutter or fork
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Swedish Apple Pie (Äppelkaka) Works
❓ Frequently Asked Questions About Swedish Apple Pie (Äppelkaka)
1. What makes Swedish apple pie different from a regular apple pie?
Swedish apple pie is distinct because it doesn’t have a traditional pie crust. Instead, it features a simple batter (similar to a cake or cookie dough) that bakes into a soft, slightly crispy topping while the apples underneath become tender and caramelized. It’s also typically sweeter and less spiced than classic American apple pie, often relying on cinnamon and vanilla for flavor.
2. Can I use any type of apple for Swedish apple pie?
Yes, but some apples work better than others. Tart and firm varieties like Granny Smith, Honeycrisp, or Braeburn hold their shape well and balance the sweetness of the batter. Softer apples like McIntosh or Red Delicious may turn mushy. For best results, mix a tart apple with a slightly sweeter one for texture and flavor contrast.
3. Do I need to pre-cook the apples before baking?
No, pre-cooking the apples isn’t necessary for Swedish apple pie. The apples soften perfectly during baking as they release their juices, which then caramelize with the sugar in the batter. However, if you prefer a softer filling, you can lightly sauté the apples with a bit of butter and sugar before assembling the pie.
4. Why is my Swedish apple pie soggy on the bottom?
A soggy bottom can happen if the apples release too much liquid or if the batter isn’t thick enough to absorb it. To prevent this, toss the sliced apples with a bit of flour or cornstarch before layering them in the pan. Also, ensure your oven is fully preheated and bake the pie on the middle rack for even heat distribution.
5. Can I make Swedish apple pie ahead of time?
Yes! Swedish apple pie keeps well for up to 3 days at room temperature if covered loosely with foil or plastic wrap. You can also refrigerate it for up to 5 days—just reheat slices in the microwave or oven (350°F/175°C for 10–15 minutes) to restore the crispness. For longer storage, freeze the pie (sliced or whole) for up to 3 months.
