Swedish Apple Pie

I declare this The Year of the Apple! Who cares that every year is The Year of the Apple at my house? I’m an apple lover. You’re going to continue seeing apple recipes here. If I see an apple recipe, I have to make it. It calls to me. I dream about it until I make it. I’m a slave to the apple!!!!! When I saw this super easy Apple Pie recipe that didn’t have a crust, I knew I had to make it. It exceeded my expectations….so much so, that I made it yesterday and it’s gone today. Oops. Don’t subscribe to Taste of Home magazines. They’ll just make your butt expand.

To make this pie you’ll need Granny Smith apples, sugar, flour, baking powder, cinnamon, salt, vanilla, whole wheat flour, and nuts of your choice. I used walnuts, but you can use whatever nut you want. Don’t leave them out. You’ll be eternally regretful if you do.

Peel and core your apples. Chop them up. The pieces don’t need to be too small, but if they’re too big then they’ll be crunchy when your pie is done. If your pie is crunchy, you’ve done something wrong. Scratch that. This has apples so it’s supposed to be crunchy.

In a ugly, brown, beat up bowl measure your flours, sugar, baking powder, cinnamon, and salt. You don’t have to sift. YAY!!!

Here is the lonely little egg that I left out of the ingredients picture. Oops. I’m forgetful sometimes. I’d forget my egg if it wasn’t attached to my body. Huh? Plus, see there’s a little bug in this picture? Not sure where he came from. Didn’t even know until right now that he was in the picture. Well, he’s had his 5 minutes of fame.

Mix your egg and vanilla in a small bowl.

Add the egg mixture to your flour and stir it up really good. You’ll think, wow this is stiff! When I was making it, I thought “this is NEVER going to work.” But I kept going anyway because I’m hard headed and had to try.

Now, throw your apples and nuts into the bowl. It might take a little effort to get them all mixed in, but it will be worth your time. Mix, mix, mix!

Grease a 9 inch pie pan and preheat your oven to 350 degrees. With a normal pie, you pour your mixture into the pan. Not so with this one. It’s more of a pat into pan type of pie….patty cake, patty cake, baker’s man! Sing it, you know you want to. Make sure you pat it out evenly and try to get some of the batter over the entire surface.

It’s right about now that you’ll start to think, this isn’t going to work. This pie is weird. It’s too stiff and it’s abnormal.  Put your pie into the oven anyway and come back in about 30 minutes. It’s going to look like this – and smell like HEAVEN. Oh Mylanta. I wanted to dig in right away. But I hate having burned sores in my mouth…..it happens too regularly because I’m impatient when it comes to food. I can’t wait. But I did with this pie – mainly because I was having company and didn’t want to explain why there were little bites out of the pie. I have my pride you know.

When it’s still a little warm, you’ll want to sift some powdered sugar over the top. Trust me. You want to. Plus, it’s super fun to sprinkle sugar. It’s like you’re a fairy and you’re sprinkling your fairy dust. I love to sprinkle. Is there a 12 step program for that?

Serve this pie warm with coffee….and ice cream if you’re feeling dangerous. We ate it with Moon Pie ice cream on the side. It’s a great variation of an American classic. Plus, it’s faster because you aren’t fiddling with pie crust.