Its always good to have a fantastic dessert recipe for those occasions when you are short on patience, though, and this is mine. My Nana's Swedish apple pie. All the sumptuous slow-baked flavor of a more traditional pie with the minimal effort of a crisp. The best part? Its crustless. That's right- no pastry cutters, rolling pins or dough-chilling required. It only takes an hour to get from apple peelin' to pullin' that golden delicious creation from the oven. Perfect for upcoming family holiday gatherings where you might not have the time, patience or sanity to make one of those tasty-but-time-consuming-double-crusted jobs.
Swedish Apple Pie
Serves: 6 - 8 (or 1 - 2 very hungry pregnant women)
For the filling--
- 3 - 5 apples (or enough to fill 2/3 of your pie plate), peeled and sliced*
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- a squeeze of fresh lemon juice
- 6 tablespoons butter, softened
- 1 cup sugar
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup chopped walnuts
Preheat the oven to 350 degrees. Toss the apple slices with the sugar, brown sugar, cinnamon and lemon juice, and spread into an ungreased 8-inch baking dish or pie plate. If you're really in a pinch and don't have any fresh lemons hanging around, a splash of orange juice works just as well.
Mix all the topping ingredients together until well combined but, still crumbly (it should stick together when you pinch it). Crumble the topping evenly over the apples and pat down lightly (but not too much-- the crust has a better texture when not smoothed down, in my humble opinion).
Bake for 45 minutes or until the top is golden and the juices are a-bubblin'. Best served warm with a scoop of your favorite vanilla ice cream.
Possibly not as pretty as a rolled dough pie but, certainly just as delicious. x