Recipe: swedish apple pie
Swedish Apple Pie
Ever make one of those desserts that you expect will be good–just good? Let me tell you, I expected this to be a GOOD recipe, but–wow!!–it was way BEYOND that. This recipe absolutely knocked all of our socks off!!! Even my daughter, who doesn’t like apples, tore into this like she hadn’t eaten for days.
This recipe makes the all-time top 20 dessert list in our family. This , of course, doesn’t mean much unless you are aware of the fact that for the past 2 years I have averaged about 2 desserts/week–many of which are not repeats. I also loved the hint of vanilla flavor in the pie crust.
I made a very flaky crust and used a bit more flour and sugar for a more crumbly topping. Other than that, no other changes. Thanks for posting and sorry to blab endlessly about this pie–couldn’t help it!
Regards, Cookin’ Dad
2 cups parboiled sliced apples (I use Granny Smith)
Boil apples just until beginning to soften; drain well.
2 tablespoons flour
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
10-inch unbaked pie shell
Mix drained apples, flour, sugar and salt; beat eggs and vanilla together and add to apple mixture. Fold in sour cream. Pour into pie shell and bake 40 minutes.
While pie is baking, prepare topping as follows: Combine 1/3 cup sugar, 1/3 cup flour, 1 teaspoon ground cinnamon and 1/4 stick softened butter until mixture resembles coarse crumbs. Remove pie from oven and sprinkle on topping. Bake for an additional 15 minutes. Cool.