Easy Swedish Apple Pie

This Easy Swedish Apple Pie is one of those wonderfully unfussy desserts that earns a permanent spot in the recipe box. Tart Granny Smith apples soften beneath a buttery, cinnamon-scented, cake-like crust that turns golden around the edges while staying tender where it meets the fruit. There is no pie dough to chill, roll, or crimp, which makes this especially handy when you want homemade apple pie flavor without traditional pie-crust work.

I especially like the contrast between the soft, juicy apples and crisp, buttery top. Serve it warm and it is hard to beat with vanilla ice cream; a little caramel sauce makes it feel extra special. It is simple enough for a weeknight dessert but cozy enough for a fall gathering or holiday table.

Love this recipe? Pin it to your Apple Desserts board on Pinterest so you don’t lose it!

Ingredients

For the Apples

1½ lb Granny Smith apples, peeled, cored, and sliced

1 tbsp granulated sugar

For the Topping

1 cup granulated sugar

1 cup all-purpose flour

¾ cup unsalted butter, melted

1 large egg

1 tsp ground cinnamon

Instructions

1. Preheat the oven. Heat the oven to 175°C / 350°F. Lightly grease a deep 9-inch pie plate if desired.
2. Prepare the apples. Place the sliced apples in the pie plate. Sprinkle with 1 tbsp sugar, toss gently to coat, and spread them into an even layer.
3. Make the topping. In a medium bowl, combine 1 cup sugar and the flour. Stir in the melted butter, egg, and cinnamon until a thick, uniform batter forms.
4. Assemble the pie. Spoon the batter over the apples, then gently spread it toward the edges. It does not need to look perfectly smooth.
5. Bake. Bake for 40-45 minutes, until the topping is deeply golden and the apples underneath are tender when pierced with a thin knife.
6. Cool slightly. Let the pie stand for about 10-15 minutes before serving. Enjoy warm on its own or with vanilla ice cream and caramel sauce.

Cooking Notes

Granny Smith apples work particularly well because their tart flavor balances the sweet topping, and their firm flesh holds up during baking.

Slice the apples to a fairly even thickness so they soften at approximately the same rate.

For a flavor variation, replace the cinnamon with ground cardamom, nutmeg, or ginger, as suggested in the collected recipe.

If the topping is browned but the apples still feel firm, loosely cover the pie and continue baking for several minutes.

The pie is ready when the crust is golden and a knife easily passes through the apple layer. Avoid relying on crust color alone.

Nutrition

Yields: 8 servings

For a 9-inch dessert pie, ⅛ of the pie is an appropriate serving. The original recipe reports approximately 359 calories per serving, which is consistent with the substantial butter and sugar content of the topping. Exact values vary with apple size, butter brand, and portioning.

Estimated Nutrition per Serving

• Calories: 359 kcal
• Fat: 18.0 g
• Carb: 49.0 g
• Protein: 3.0 g

Recipe Science

Swedish apple pie differs structurally from a conventional American double-crust pie. Rather than enclosing the fruit in rolled pastry, sliced apples are covered with a batter-like mixture of flour, sugar, melted butter, egg, and cinnamon. During baking, the apples release moisture and soften while the topping sets into a rich layer somewhere between a crust and a tender cake.

The high proportion of butter and sugar promotes browning and a crisp surface, while the egg helps bind the flour and fat into a cohesive topping. Granny Smith apples are particularly suitable because their acidity offsets the dessert’s sweetness. Approximately 40-45 minutes of baking provides enough time for the apple slices to tenderize while the exposed topping develops its characteristic golden color.

This dessert stores well covered in the refrigerator for approximately three to four days. Individual portions can be gently reheated before serving. Other firm baking apples may replace Granny Smith, and cinnamon can be exchanged for cardamom, ginger, or nutmeg without changing the basic baking method.

Dietary Notes & Health Alerts: At approximately 11 g of saturated fat per serving in the supplied nutrition information, this dessert provides about 55% of the FDA Daily Value of 20 g, qualifying as high in saturated fat. Sodium is comparatively modest at 133 mg per serving. For a lighter portion, cut the pie into 10 servings rather than eight; reducing the butter would alter the characteristic texture and should be tested cautiously.

Why You’ll Love This Recipe

• No Pie Crust Required: You get the comfort of baked apples and a buttery crust without rolling, chilling, or crimping pastry.
• Sweet-Tart Balance: Tart Granny Smith apples keep the rich, sugary topping from becoming overwhelmingly sweet.
• Simple Ingredients: The short ingredient list relies primarily on familiar baking staples.
• Easy to Customize: Cinnamon, cardamom, nutmeg, and ginger all pair naturally with the apples.
• Perfect Served Warm: A scoop of melting vanilla ice cream turns a simple slice into a cozy dessert.

FAQ

• Can I use a different apple? Yes. Choose a firm baking apple such as Honeycrisp, Braeburn, or Pink Lady. Sweeter varieties will produce a sweeter finished pie.
• Why is my topping soft underneath? The portion touching the apples naturally absorbs some fruit juices. The exposed surface should be golden and firmer, creating the intended contrast in textures.
• Can I make Swedish apple pie ahead of time? Yes. Bake it earlier in the day or a day ahead, refrigerate once cooled, and gently reheat before serving.
• Can I add more spices? Absolutely. Cardamom is particularly complementary, while nutmeg and ginger provide warmer, spicier variations.
• Does it need to be refrigerated? For longer storage, yes. Once completely cool, cover and refrigerate leftovers for approximately three to four days.

Conclusion

There is something especially comforting about a dessert that gives you warm cinnamon apples and a buttery golden crust without making an afternoon project out of it. Cooking is always a little personal, so feel free to change the spices, try your favorite baking apple, and make this collected recipe fit your own table.

What would you serve on your warm slice; vanilla ice cream, caramel sauce, or both? Happy baking, friend!