Swedish Apple Pie

Please welcome guest blogger Christine Verleny.

christinespieI am a baker, I am.

I have always been surrounded by amazing chefs – Dori, Kara, Ellen and my ex-husband Jeff. I gained 20 pounds while married, the evidence of a well-fed life.

All of these folks (sorry guys) dim in comparison to my Grandma Tommie. Tommie Augusta Ruby Pearl Jesser to be exact. She was a force in the kitchen. An empty fridge? Not a problem, let me combine a few things and create an amazing meal.

As good as her food was, it was her baking that could bring you to your knees. Chocolate chip cookies, snickerdoodles, peanut butter cake with homemade chocolate frosting, and cheesecake were her finest baked goods. I have memories of my Grandma, cigarette hanging from her mouth, stirring up something delicious with her favorite wooden spoon. (I inherited that spoon after she died at the age of 92.)

I am lucky I have had chefs in my life, because I am a baker. It is my favorite thing to do in the kitchen. Thank you Grandma Tommie.

The first year Kara, Ellen and I went apple picking, I was confronted with an enormous bag of apples, freshly picked, and I knew I wanted to do something different, something that would not require me to make a crust. I dove into my roommate’s cookbooks and found the recipe for Swedish Apple Pie. Apparently, the Swedes hate making crusts.

The recipe is quick, easy and delicious. Use any apples you enjoy. Denser apples may not breakdown as much, but the different textures are wonderful when mixed. I have discovered that each time I bake this, it turns out slightly different and that is fine with me.

Swedish Apple Pie

Preheat: 400ºF

Fill deep pie pan (or an 8 x 8 square pan) 2/3 full with sliced apples.
Mix: 1 TBSP of sugar (optional) and 1 TSP cinnamon and sprinkle over apples.
Mix together:
1 cup sugar
1 cup flour
1 sticks butter, melted
1 egg
1 cup nuts – optional
Make sure the butter is slightly cooled before adding to the mixture (or it will cook the egg).

Pour batter over apples and bake for 45 minutes until golden brown.

Please enjoy with a big scoop of vanilla ice cream. That will make me happy.


Christine is an actor and jewelry designer, living in New York City.

6 Responses to “Swedish Apple Pie”

  1. Dori Thompson says:

    First, I will personally attest to Christine’s voracious love of, and skill at baking (and cooking!!!). Second, I an honored to even be mentioned. This recipe is a CLASSIC, and thank you so much for sharing!! I think this will bless my Thanksgiving table this year, instead of the traditional version. Except, for a holiday, I will use honest-to-goodness butter!! Would that change the chemistry? I think NOT! (what have you found?) Thank you Kara and Christine!!! Hugs, Dori

  2. kara says:

    Oh yes Dori, please use butter. In fact I am so opposed to margarine that I updated the post! Plus whenever Christine has made it for me, it’s been real honest-to-goodness butter and it has always been dee-lish! Christine, did I mess up your recipe?
    Thanks for reading Dory!

  3. Christine says:

    Absolutely, I was not aware that I had posted anything but butter. Butter, it is. My mistake!

  4. ellen says:

    i love this dish. the crunchy, chewiness of the crust is perfection. i\’ve had it for dessert, breakfast, and as a pre-lunch snack, and it only gets better with each taste.

  5. Cheryl says:

    Well, I am not adverse to making pie crust – in fact they’re usually my favorite part, but don’t always want to take the time! I just bought some apples at the farmers market this weekend so am going to try this!! Thanks!

  6. I’ve tried many different apple pie recipes over the years and I must say that I was a bit skeptical about this one at first. I was surprised that when i first bit into it, that my taste buds went crazy. I was truly amazed on the results of this one. it’s been added to my personal cook book. Thanks for sharing 🙂

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