Swedish Apple Pie
This recipe comes from Hillery’s grandmother. This is the apple pie she grew up with…very different from the more traditional two crust pie that my mother made. It’s quite a bit faster to make, the ingredients are flexible, and most of all its delicious.
I’m not clear on why this is called Swedish apple pie, and as far as we know, Hillery doesn’t have any Swedish relatives. Doing a recipe search, the one thing all versions of this dish seem to have in common is a lack of a short crust. It’s this fact that makes this pie quick to prepare, as short crust requires time to chill and let the dough relax.
The question that always comes up with apple pie is which apples to use. Many traditional sources suggest granny smith apples, as they are quite tart and hold their shape. At the other end of the spectrum, my mother always baked pies with McIntosh apples, which don’t hold their shape at all – but my mother labored meticulously to roll a very thin crust and subsequently fast baking pie – so the apples worked well. My own favorite is Macoun, a cross between McIntosh and Jersey Black.
5 -7 apples depending on size, peeled, cored and sliced
½ cup blueberries
½ cup sugar
2 tablespoons cinnamon
8 ounces butter
1 cup sugar
1 cup flour
1. Toss sliced apples in a bowl with the blueberries, 1/2 cup sugar and cinnamon, then arrange in a buttered pie dish
2. Melt butter in a sauce pan over medium heat, then add the 1 cup of sugar and stir. Gradually add the flour and stir to incorporate.
3. Off the heat, add one egg at a time and stir vigorously with a wooden spoon until you have an even consistency.
4. Spoon the mixture over the apples.
5. Bake the pie in a 350F over for 45 minutes to an hour, or until golden brown on top.
6. Note, you may want to set a sheet of foil or sheetpan below the pie to catch any juices than run off.
7. When cooked, cool on a rack and serve.