Swedish Apple Pie
I have seen a ton of recipes over the years for "Swedish" Apple Pie.
The only thing I can figure out is that the Swedes don't like a crust with their pie, which is ok by me.
I was looking for a recipe for Swedish cardamom cake and found this recipe by a happy accident. I have no need to make apple pie with a crust ever again.
It was so simple to make, and now that apple season is in full gear, this is the perfect weeknight dessert. It is a lot like that wonderful Brown Butter Bliss, that uses 3/4 cup of butter (gulp) and is heavenly.
I used Empire apples from my friend's Hudson Valley NY orchard, which are firm and crisp and stay good thru the winter.
We LOVED this. One of the best apple desserts we have ever had.
End of story.
Swedish Apple Pie (adapted from many different websites):
5 medium apples, peeled and sliced
1/2 cup chopped walnuts
1/4 cup sugar (for sprinkling)
2 tsp cinnamon
1/8 tsp. cloves
1 cup sugar
1 cup flour
3/4 cup butter (1 and 1/2 sticks)
Preheat oven to 350F. Butter a 9" pie pan and fill with sliced apples & walnuts.
Mix the 1/4 cup sugar with the cinnamon and cloves. Sprinkle over apples and coat well.
Melt butter and add remaining ingredients (flour, sugar and egg). Pour the batter over apples and spread with a rubber spatula.
Bake for about 45 minutes or until golden.
Thanks for sharing!
The Apple Pie Connoisseur
ps My apples, old ones that I had rolling around in the crisper drawer, created a LOT of juice so maybe that contributed to the problem too.
I have made this pie 25 times and it comes out the same every time.....it's pretty foolproof.
I measure my flour in a dry measuring cup.
The crust should be a shortbread hard cookie crust that you really have to break to get thru. It's so good. It should be a thick pasty batter and spread it over the apples.
Maybe it was the brand of butter you used? Try using a little less butter the next time and see what happens.