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 sweet but don’t want to spend hours in the kitchen, but it’s also special enough for gatherings. The warm, spiced apples paired with the buttery, slightly crisp topping make it feel cozy and comforting, no matter the occasion. Plus, it’s a little lighter than a traditional pie since there’s no bottom crust, and you can easily swap in whole wheat flour or reduce the sugar if you’re watching your intake. The apples add fiber and natural sweetness, and the cinnamon brings some anti-inflammatory benefits—so you can feel a little less guilty about that second slice.
Swedish Apple Pie (Äppelkaka)
A delightful Swedish apple pie with a tender, cake-like crust and a sweet, spiced apple filling. Unlike traditional pies, this version has no bottom crust and is simple to prepare, making it a perfect dessert for any occasion.
🥘Ingredients
- 6 medium apples (peeled, cored, and thinly sliced)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- Whipped cream or vanilla ice cream
- Powdered sugar for dusting
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking pan lightly with butter or non-stick spray. -
2
In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated. Spread the apple mixture evenly into the prepared pie dish. -
3
In another bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt. -
4
Add the melted butter, egg, and vanilla extract to the dry ingredients. Stir until just combined and the batter is smooth (do not overmix). -
5
Pour the batter evenly over the apple filling in the pie dish. Use a spatula to spread it gently, ensuring it covers the apples completely. -
6
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. -
7
Remove from the oven and let the pie cool for at least 15 minutes before serving. Dust with powdered sugar or serve with whipped cream or vanilla ice cream if desired.
🔧Equipment
- 9-inch pie dish or baking pan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Spatula
📊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 traditional apple pie?
Swedish apple pie is distinct because it doesn’t have a traditional pie crust. Instead, it features a simple, cake-like batter that bakes into a soft, spiced topping over tender apples. The texture is more like a cross between a cake and a crumble, with a buttery, cinnamon-infused flavor. It’s also typically served warm with vanilla ice cream or whipped cream.
2. Can I use any type of apple for this recipe?
Yes, but some apples work better than others. Tart and firm varieties like Granny Smith, Honeycrisp, or Braeburn hold their shape well during baking and provide a nice contrast to the sweet batter. Softer apples like Gala or Red Delicious may turn mushy, so they’re best avoided unless you prefer a softer texture.
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’re coated in the batter. However, if you prefer a very tender filling, you can lightly sauté the apples with a bit of butter and sugar before assembling the pie.
4. How do I store leftovers, and how long will they keep?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 10-15 minutes. The pie can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.
5. Can I make this recipe gluten-free or vegan?
Yes! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a vegan version, replace the butter with coconut oil or vegan butter, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg, and ensure your sugar is vegan-friendly (some sugars are processed with bone char). The texture may vary slightly, but it will still be delicious.
