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Swedish Apple Pie - The classic apple pie flavor that you love, but this one makes its own crust!
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Swedish Apple Pie

A favorite pie you have always known and loved now makes it's own crust.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Swedish
Servings: 8
Calories: 361kcal
Author: Terri @ that's some good cookin'

Ingredients

For the Filling

  • 4 large baking apples, peeled (This will make approximately 4 cups of sliced apples.) see notes
  • 3-4 tablespoons white granulated sugar (37.5 - 50 grams) per personal preference
  • 1 teaspoon cinnamon (2.64 grams)

For the Crust

  • 1 cup all-purpose flour (125 grams)
  • 1 cup white granulated sugar (200 grams)
  • 1/8 teaspoon salt (0.7 grams)
  • 3/4 cup real butter, melted (170 grams)
  • 1 large egg, lightly beaten (57 grams)

Instructions

  • Preheat oven to 350-degrees F. Butter a 9-inch pie dish; set aside. Note: The pie can be baked in either a standard pie dish or a deep pie dish. Place a piece of foil in the bottom of a half-sheet baking pan for catching pie drips.

For the Filling

  • Core peeled apples and slice into 1/4-inch thick slices. Place in large mixing bowl.
  • In a small bowl, stir together the sugar and cinnamon until well blended.
  • Pour sugar/cinnamon mixture over the apples. Stir together until apples are well coated.
  • Pour apples into prepared pie dish. The apples should be level, not mounded, and should be a little below the top of the pie dish.

For the Crust

  • In a medium mixing bowl, stir together the flour, sugar, and salt.
  • Stir in the melted butter well. Add the lightly beaten egg and stir until all ingredients are well blended. The crust mixture will be cohesive, but loose and pourable.
  • Pour the crust mixture over the apples and spread evenly with the back of a spoon or a butter knife. Keep the crust mixture slightly away from the edges of the pie pan. The crust will spread as it cooks.
  • Place the filled pie dish on the lined baking sheet. Bake pie for 1 hour or until apples are tender and crust is golden brown. If using a thermometer for temping, the middle of the pie should be 200-degrees F.
  • Remove from oven and set on a cooling rack to cool. The pie can be served warm or cool. Store, covered, at room temperature for up to 2 days, or refrigerated for up to 4 days.
  • Optional: Serve, drizzled with Swedish Vanilla Sauce (vaniljsås).

Notes

  • Apples. Use baking apples for the filling. Suggested varieties: Jonagold, Granny Smith, Honey Crisp, Braeburn, and Gala. I used a mixture of 4 different apples and the pie was exceptionally rich in apple flavor.
  • Vanilla Sauce is a simple Swedish sauce used to drizzle over pies, bread pudding, cooked cereal, and other similar foods. Here's how to make it:
    • Ingredients 
    • 1 vanilla bean, halved lengthwise, caviar scrapped from both sides
    • 1/2 cup heavy whipping cream
    • 3/4 cup whole milk
    • pinch of sea salt (scant 1/8th teaspoon)
    • 2 egg yolks
    • 2 tablespoons super fine sugar
    • 2 teaspoons corn starch
    • 3/4 cup heavy whipping cream, whipped until soft peaks form
    • Instructions for Vanilla Sauce
    • To a medium sauce pot, add the vanilla bean, vanilla bean caviar, heavy whipping cream, whole milk, and sea salt. Whisk to combine.
    • Over medium-low heat, bring just to a boil, stirring constantly.
    • Remove the pan from the heat and allow to rest for 15 minutes. This will give the vanilla time to infuse.
    • In a medium bowl, whisk the egg yolks lightly.Whisk in the sugar and corn starch.
    • Take about 1 cup of the cream mixture and pour it slowly into the egg yolk mixture, whisking constantly. This will temper the eggs. Pour the egg yolk mixture into the remaining cream mixture in the sauce pot.
    • Over medium low heat, while stirring constantly, heat the sauce until it thickens. Don't rush this part. Remove thickened sauce from heat and set aside.
    • In a large bowl, whip the remaining 3/4 cup whipping cream just until soft peaks form. Add the thickened sauce to the whipped cream and fold together. If desired, the sauce can be thinned with additional whole milk to preferred consistency. The vanilla sauce can be served warm or cold. Store, covered, in refrigerator up to 3 days.
    • Recipe adapted from swedishfood.com.
  • Please note: The included nutrition count does not include information for the vanilla sauce.

Nutrition

Calories: 361kcal | Carbohydrates: 49g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 200mg | Potassium: 98mg | Fiber: 2g | Sugar: 35g | Vitamin A: 604IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg