BY VALERIE BELDEN WILDER
Columbia County, New York I Friday, 22 November 2019
I came across an interesting recipe recently, shared by a lady in one of my online groups. Of course, the word “Swedish” caught my eye, seeing as how I have a Swedish grandmother!
“What in the world is a Swedish Apple Pie?” I thought. Turns out it has regular apple pie filling, but instead of a traditional crust, it has a topping which makes it kind of cobbler-like.
I very rarely make pies. I think the last time I made one was Thanksgiving 2017, and if I remember right, I cheated and used canned apple pie filling. Shhh, don’t tell!
I was feeling especially fall-like when I came across the recipe for Swedish Apple Pie, so I decided to give it a whirl. I was thrilled with how it turned out. It looked pretty, the filling and topping were both super tasty, and I didn’t miss a traditional crust at all.
And so easy. Give it a try!
SWEDISH APPLE PIE
For the filling:
5-6 apples, peeled, cored and sliced
1 teaspoon white sugar
1 teaspoon cinnamon
For the topping:
12 Tablespoons butter (1 1/2 sticks)
1/2 cup white sugar
1/2 cup brown sugar
1 cup flour
Preheat oven to 350 degrees.
Place the apple slices in a mixing bowl, sprinkle with sugar and cinnamon, and toss to coat. Place apples in your pie plate.
In a saucepan, melt butter, then remove from heat. Mix in white and brown sugars, flour, and then the egg. Stir well.
Pour topping over filling and spread to edges.
Bake 50-60 minutes, until apples are soft and crust is golden brown.
Most recipes say to peel your apples for pies. I decided to roughly peel my apples, leaving some stripes of peel intact. It added a little extra color and nutrition to the filling, and I didn’t mind the taste of an occasional bite of apple peel. It’s up to you, what you want to do.
The original recipe calls for the sugar and cinnamon to just be sprinkled over the apples in the pie plate. I wanted to make sure the apples were evenly coated, though, so in my mixing bowl I placed half the apples, sprinkled half the sugar and half the cinnamon, then stirred. After that, I repeated with the other half of the filling ingredients.
You could just dump the filling into the pie plate. I’m kind of a perfectionist, though, so I hand-placed the apples in a swirl pattern, thinking they would be more evenly distributed this way.
For the topping, the original recipe calls for one cup of white sugar. I changed it to 1/2 cup white sugar and 1/2 cup brown sugar.
I used a wooden spoon to help pour the topping out of the saucepan. Then I used a butter knife to spread the topping over the filling, making sure all the apples were covered and the topping was spread to the edges. The topping comes out of the saucepan quite thick, and I don’t think spreading it with a spoon would have done the job as effectively.
Check the pie partway through baking, and if the topping is already browned, place a sheet of aluminum foil loosely over the top. Over-browned pie crust or topping has a strange taste and doesn’t look as pretty as one that’s delicately browned.
About that Pie Plate
Wondering what kind of pie plate that is? It’s a Pyrex Flavor Saver (229), considered a deep dish 10″ plate, and this design has been around since about 1942, although I can tell from the markings mine isn’t nearly that old.
I’ve been learning a lot recently about Pyrex, and awhile before making this pie, I decided I wanted to get two really nice quality pie plates, since I had none. And they had to match, of course.
I haunted Goodwill and looked at many clear Pyrex pie plates before deciding on this style. It also has an identical twin! On the day I found them, the color sticker they were priced with was on sale for 40 percent off, so I got them both for just over $5.
I brought them home, bleached them, scrubbed them down with Bar Keepers Friend, and then washed them well with Dawn dish liquid. I’m really pleased with how well they shined up.
And I’m so happy with how my new recipe turned out in my shiny pie plate!
To see some fun old advertisements for the Pyrex Flavor Saver pie plate, follow the links below: