Menu Banner

Wednesday, November 16, 2011

Swedish Apple Pie (a.k.a. Makes-Its-Own-Crust Apple Pie)

I’m about to share a gem of a recipe with you. Seriously. It’s my new favorite apple pie recipe. So yummy and so easy.

When my mother-in-law Pat was in town, she kept telling us how she was going to make us Swedish Apple Pie (which she did). She said it was a recipe from someone she knew named Grammy Dutton. I asked if Grammy Dutton was Swedish. Pat’s reply, with a laugh, was, “Not at all!” Apparently the real name for this recipe is “Grammy Dutton’s Makes-Its-Own-Crust Apple Pie.” But whenever Pat’s friends are looking for the recipe, they’ll ask for the Swedish Apple Pie recipe, and Pat will say, “The Makes-Its-Own-Crust Apple Pie recipe?” and then they’ll say, “Yeah, yeah, Swedish Apple Pie.” I guess this pie really wants to be Swedish. Because being Swedish is awesome. (That last sentence has nothing to do with the fact that I’m 3/4 Swedish, by the way.)

Nomenclature aside, Nate and I both really loved this “pie.” I personally do think it’s better than traditional apple pie, but I’m sure there are people who would debate that point with me. But even those people would agree that this is a delicious dessert. The crust bakes on top of the pie and sort of seeps down into the apples in a super tasty, cobbler-like way, but it stays nice and crusty on top. Wow, that’s a terrible description for a really wonderful thing. You’ll just have to trust me. Plus, it’s way stinkin’ easier than making real pie crust. I’m all over easier!

Swedish Apple Pie (a.k.a. Makes-Its-Own-Crust Apple Pie)
From Pat Maynard who got the recipe from Grammy Dutton herself
Recipe type: Dessert, Thanksgiving
  • Sliced apples, sliced but not too thin, peeled but you don’t have to be super meticulous about it (usually takes 4-7 apples, depending on the size of the apples - I start by slicing 4 apples, then slice more as needed)
  • About 1-2 Tablespoons of cinnamon sugar
  • 6 ounces (1½ sticks) melted butter
  • 1 cup sugar
  • 1 cup flour
  • 1 beaten egg
  1. Fill a pie plate or any 8×8 casserole dish/pan with sliced apples. Only the center can be slightly above level with the top of dish or the topping will spill over the sides, so don’t get carried away. Sprinkle the apples with ~ 1 tablespoon cinnamon sugar.
  2. Mix together the butter, sugar, flour and egg. Pour evenly over apples, sprinkle with more cinnamon sugar if desired.
  3. Bake at 350 degrees F until deep golden brown - around 40-45 minutes or so.



  1. 1
    Jessica Hansen

    This is going on my Thanksgiving menu. Someone gave me some canned spiced apples so now all I have to do it make this topping. Thanks, Jane’s M-I-L (aka MY Mother!!) -Jess

  2. Well, you know I have to chime in whenever you post about anything Swedish, e.g., “Flying Jacob.” This looks delicious, Jane!

    • Jane Maynard

      ha ha, hillary! it’s funny you should mention that…Pat and I were talking about you when she made this! I totally remember Flying Jacob, and you and my dad getting into a comment debate over whether or not it was Swedish. You did a good job holding your own against him, I LOVED it (so did he). 🙂 so, yeah, we were laughing about that and saying that we should publish this post and just call it Swedish Apple Pie without the back story, claim it was really Swedish, and see what my dad says. But I was too chicken to lead the world astray… 😉

    • heww

      Swedes eat aepple kaka with vanilj saas, not this stuff.Is that what you’re waiting for?

    • Jane Maynard

      yep, that’s it! and a very satisfying comment indeed. just the attitude we were looking for! 😉

  3. This looks like one of those deserts, that I would definitely eat the crust first!! It looks delicious – – the way the edges are a little darker is my favourite part.

  4. 4

    I love the idea of the crust making itself. That’s over half the battle with pies!

    • Jane Maynard

      totally! this is just sooo much easier…different, but still so yummy. totally worth the lack of labor!

  5. 5

    Ok, I am totally making this! I love apple pie, but only get to eat it if my mom makes it because she is a fabulous crust maker. She also lives 3 states away, so it’s not very often that I get to eat her pie. I am not a fabulous crust maker, so this seems very doable for the likes of me. Can’t wait! And, I’m curious, if this really isn’t a Swedish recipe, how did it come to be known as a Swedish pie??? I reread your story, but I guess I’m missing something… 😛

    • Jane Maynard

      no, you’re not missing something. we have no CLUE why some people keep calling it Swedish apple pie…it’s a mystery! so I’m as lost as you are 😉

  6. love the idea of not having to make a traditional crust. I steer away from making quiches with crusts (I do a great crustless one), same with homemade pizza – I love gorgeous topping on pita bread rather than making pizza dough. Your “crust” on this sounds very quick and easy which suits me just fine.

  7. 7

    I’m making this today, without a doubt!!
    I must test before turkey day! 😉

  8. The recipe is very easy to make. I have all the ingredients so its simple to start right now. Thanks for the delicious recipe.

  9. I love this! Apple pie is my husband’s favorite pie. I’ll go ahead and say “thank you” on his behalf.

  10. 10
    Nikki CB

    Looks delicious! And I do have to say I like the sound of “easier” too. 🙂

  11. 11

    Nomenclature is a seriously big word Jane.

  12. 12

    I saw this on Pinterest and decided to give it a try. Mine came out more like a cobbler…don’t know what I did differently. It’s still yummy, though! Thanks for sharing!

    • Jane Maynard

      I’m glad you liked it!

      I don’t think you did anything differently. did the topping pour for your or was it crumbly? it should look like how it looks in the photo embedded into the recipe. regardless, I tried to convey in the description that it is sort of cobbler like in a way…I feel like it’s almost like eating cobbler but with a pie crust topping. it’s so hard to describe! 🙂

      anyway…if before you put it in the oven it looks like the photo above, then you probably got it just right! 🙂

  13. 13

    Chase and I made this last night — so yummy, SO easy! The “crust” is more of a cookie — but who doesn’t like cookies! I will make this again for sure!

  14. 14

    This is really good! And absurdly simple. I made it with a 2.5 and 6-year old helping and it still came out just fine. Thanks!

  15. 15

    I’m not much of a pie person, but I’m definitely going to make this one! I can’t tell from the photo, do you peel the apples before slicing them, or not?

    • Jane Maynard

      excellent question! i’ve updated the recipe, but to answer you directly, yes, peeled…but pat said “loosely” which means don’t let the peeling stress you out 😉 but, yeah, peeled is good!

    • Becca

      Thanks Jane, I made it tonight for my family and two guests. It was a huge hit!

    • Jane Maynard

      yea! glad it was a success! 🙂

  16. 16
    Dennis Ekardt

    I made this yesterday. I found it a bit too sweet. Next time I will use tart apples and less sugar in the batter.

    • Jane Maynard

      it’s so funny you should say that!

      the first time we had it, it was made with macintosh apples. nate loved it.

      then I made it with honeycrisp apples, and nate said it was too sweet (I actually didn’t think it was too sweet, but there are definitely things at times nate finds sweet that I don’t).

      soooo…yes…nate agrees with you that a more tart apple would be better. although, I liked it sweeter! 🙂

  17. 17

    Think you can substitute apples with other fillings? Cherry pie? peach?

    • Jane Maynard

      wow, I’ve never even thought of that – but that’s a great idea! I feel like peaches would work great. I don’t know if it would be great with a premade pie filling, might get too goopy, but I think it’s definitely worth trying with other fruits. great idea!

  18. 18

    I am all over ‘easier’, too. I prefer a sugary, crisp crust on cobblers, that’s how my mother made them (a rolled dough topping). I am planning to use frozen blueberries instead of peaches. I’m keeping my fingers crossed this will be very similar to the cobblers from my childhood.

  19. 19

    Thanks, Jane…..this is soooo delish….will definitely be making this again! 😍

  20. 20

    About to try this! Looks amazing!

  21. 21

    Found this today and immediately made a couple of peach pies with it with my home canned peaches. So good and so quick and easy I’ll be making several more with other fruits in the next few days. Thanks!!

    • Jane Maynard

      I don’t know why I hadn’t thought of using other fruits with this technique – so glad you commented! thank you!

  22. Made this last night. Batter sank to bottom and remained moist, never got cookie-like as described even after increasing bake time, but we liked it anyway. Prolly be really good next day too, thx for sharing this recipe!

    • Jane Maynard

      hmmmmm…some of the batter DOES sink to the bottom, but, like you see in the picture, a good amount should stay on top and cook, too. I wonder what happened? sorry about that! but I’m glad you still liked it! 🙂

  23. 23

    Oh my goodness! This recipe was amazing! The conversion worked great for gluten free as well! Thank you for posting 🙂

  24. 24

    Silly me! I’m so used to seeing T for butter that I did hat instead and wondered why it wasn’t liquid-y . . . Maybe that is what someone else did above. I’m crossing my fingers that it sill turns up well, should be more like a cookies or cobbler. it will be a surprise! I will Ty it again and do it correctly. It smells pretty fantastic though.

  25. 25
    Pamela Lebreck

    Hi! Have been making this pie for years – but changed it just a little for our own tastes. My daughter requests this for her birthday “cake” every year. Try this: instead of 1 cup sugar, try 1/2 cup white sugar and 1/2 cup brown sugar. It makes it taste a little caramelly – and really adds to the flavor. I also add 1/2 teaspoon cinnamon to this same topping mixture. Hope you try this!

  26. 26
    Lena DeFronzo

    I first got this recipe over 35 yrs ago at a school potluck dinner. My son is coming in and this is one of his favorites, but I couldn’t find the recipe and looked up Sweedish Apple Pie and this one is it. My recipe called for chopped walnuts in the crust, just adds to the already delicious flavor. Thank you!!! I panicked when I couldn’t find the recipe.

    • you’re welcome, and I’m so happy you were able to find it here! and I also love that you called it swedish apple pie, too – that makes me happy! love these old recipes!

  27. 27

    I made this Swedish apple pie with a few cranberries added and it came out perfect.
    The cranberries added a touch of tartness that helped to balance out the sweetness.
    I also increased the butter to 1 3/4 sticks. It made the mixture flow a little bit easier and settled into the apples ore evenly. I will be experimenting with different fruits to see if the simple recipe will yield the same great results

  28. 28

    I’ve always wondered why it’s called Swedish Apple Pie as well…particularly since it’s really a cobbler, not a pie! But I love it anyway, and at least that makes it legit to enter it in a pie-baking contest… 🙂

  29. 29
    Rich Sefecka

    I tried this several times now and I keep finding ways to improve or modify it with different twists.
    I tried a few frozen cranberries and it added a nice tartness. I also tried a few walnuts and pecans.
    Adding a few pear slices also adds another textural layer. My family and friends all love this pie.
    I also tried substituting Bisquick for the flour.
    It’s all good…..

  30. 30
    Melissa Sundstrom

    I’m Swedish and my mother has been making this same recipe for 50+ years. There’s a Norwegian apple pie recipe that my grandma had. I put melted butter at the bottom, add sugar to the bottom of pan, and also to the top to form a crust!

  31. 31

    Can use gala apples

  32. 32

    I have made this with peaches, apples & pear combo, blueberries(about 6 ounces), cherries(about 6 ounces). You could make it with just about any kind of fruit that you like. I just made a vegan version, which looks great, but I just took it out of the oven. I will post to let you know how it tastes. For right now anyway, I used a stick & a half of earth balance butter & I substituted the egg with 1 Tbsp vinegar, & 1 teaspoon of baking soda.

  33. 33

    Really tasty, like a cookie crust, much better than typical cobbler crusts. I will be making this recipe with peaches next time. Thanks for the recipe.

  34. 34
    Velvet Barta

    Thanks Jane everyone loved it for thanksgiving an asked me to make it for Christmas too

  35. 35

    I have made this pie with apples, apples & pears combined, blueberries, and also peaches
    I did make one using cherries, but it was soupy. I may have used too many cherries, I will try again with less.

  36. 36
    Crystal Choplick

    Melt the butter in a pan til it’s brownish. Gives it a nutty flavor.

  37. 37
    A. Non

    This is my go-to for apple pie… have also made it with a number of fruits (nectarine, blueberry, raspberry, pear), and it always turns out well–haven’t tried cherry, though!

    I use gluten-free flour, vegan butter, and egg substitute, and it comes out great. Thank you!

  38. 38

    Are you sure about the 6 oz of butter being 1.5 sticks?

    I ask because the butter wrapper says 1 stick is 4 oz.

    Just checking.

  39. 39

    Never mind! I think I am getting the ounces confused with tablespoons! Sorry!

    • I’m the worst and just seeing this now, Judy – but glad you figured it out! Yep, that is ounces vs. tablespoons! 6 oz butter = 1.5 sticks = 12 tablespoons 🙂

      no apologies necessary!

  40. 40

    If you want this type of apple pie just throw the word swedish into the name of the pie that way you won’t settle for anything less…

Leave a comment

6 Trackbacks