Friday Pieday: Week 5: Swedish Apple Pie


This was an easy, easy pie to make. In fact, for all of you that are terrified of making pie, or crust, or baking in general, this is a good place to start. It would also be an ideal pie to introduce children to baking (with the exception of peeling and cutting up the apples).

I questioned if it really was even a pie, since it doesn’t have a crust, but I thought I’d give it a chance before I made any harsh judgments. 😉



Peel, core and slice up 1 1/2 of Granny smith apples. Toss them with brown sugar, white sugar, cinnamon, and nutmeg. Then arrange them into a lightly buttered pie dish.



In another bowl, mix up sugar with the flour, cinnamon, butter, and egg. Spread evenly over apples and bake in a moderate oven for about 40 minutes.


And, done.

It really doesn’t get any easier.

The verdict:

It is challenging to try new “apple pie” recipes without comparing it your favorite apple pie recipe. If you’ve had a really, really good apple pie before, anything that doesn’t measure up to the “best” will just be sub-par. Now, with that being said, this recipe is decent. (And I upgraded it from decent to fairly good after I tasted it again, cold, the next day.) But I wouldn’t replace my other apple pie recipes with this one. Here is why:

Even after reading numerous reviews suggesting to add additional spices to the apple mixture (which I did), the apple filling was still kind of bland. The apples were more mushy than soft, which just reminded me of flavorless applesauce. And the topping wasn’t exceptional either. It had more of a brown sugar cookie taste and consistency, but still lacking something. I definitely prefer a traditional crumb top, which I didn’t expect this one to resemble, however, wasn’t wowed by it’s unique cookie-like top either. Then, the lack of crust. I’m not sure if it even mattered one way or another. In my opinion, a good crust compliments the filling, however, it can’t redeem a mediocre filling.

The next day: I always give pie a second chance. Perhaps eating it warm wasn’t doing this pie any favors. So I refrigerated it over night and was pleasantly surprised that the flavors had set a bit. It wasn’t as bland and the cold temperature firmed the apples up a tad. There was certainly nothing offensive about this pie, but it wouldn’t be one that I would like seconds of. Is that fair?

If you would like to form your own opinion, you can find the recipe here. It received plenty of good reviews, so maybe it just wasn’t my favorite type of apple pie.

Happy Friday Pieday!



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