This Swedish Apple Pie recipe is just as easy to make as it is delicious to eat. This no-crust apple pie is full of fresh tender apples and loaded with warm cinnamon. It’s the perfect no-fuss pie for an easy dessert or for the beginner baker!
This Swedish Apple Pie recipe is one of those recipes that you are going to make over and over. It’s so easy to put together because you don’t have to make or mess with a crust! That makes it easy for anyone to put together.
I’ve been wanting to bring this Swedish apple pie recipe to you for such a long time! I don’t know how Swedish it is but it’s a recipe that my mother made and one of the very first pie recipes that I made.
When I was newly married, I just loved putting meals on the table that I knew John would love. We were compatible with my loving to cook and his loving to eat!
This recipe for Swedish apple pie was one of those recipes in my arsenals that made me feel like an accomplished baker. It is perfect for a new baker or someone that wants a no-fuss dessert.
Once you dig into this pie the last thing your going to complain about is that it doesn’t have a pie crust!
When it bakes it creates a sweet thick filling that surrounds cinnamon-flavored baked apples under a flaky top. Add a scoop of ice cream and it’s going to be a regular in your recipe arsenal too.
What are the best Apples to use for Swedish Apple Pie Recipe:
There are several varieties of apples that will work but also, several that will not. You want an apple that will keep its shape without becoming mushy when baked.
I’ve found a tart apple like the Granny Smith works in so many baking recipes. If you want something a little sweeter, Braeburn, Honeycrisp, and Winesap apples are good choices.
How many apples do you need for this No-crust Swedish Apple pie?
I used 5 in this recipe. However, it’s more important to fill your pie plate than to count your apples. I used a deep-dish pie plate. Your pie plate may not be as deep, or your apples may be larger or smaller.
Your fruit will bake down so you’ll want to fill your plate 3/4 full regardless of how many apples it takes.
Ingredients for a Swedish Apple Pie:
- Apples – I like firm tart apples in this pie. Granny Smith is my go-to for this apple pie.
- Sugar – White sugar.
- Butter – You can use salted or unsalted in this recipe. If you use unsalted, add a pinch of kosher salt. Nothing fancy here!
- Egg – I use large eggs.
- Flour – All-purpose flour works just fine.
- Cinnamon – Ground cinnamon and lots of it!
Only 6 ingredients and none of them fancy. That makes this Swedish crustless apple pie perfect for the novice baker or me when I want a quick and easy dessert!
I have a bad habit of trying new recipes and neglecting our tried and true ones. Not the case with this one!
This Swedish Apple Pie has never failed to be delicious. This no-crust apple pie recipe is also a great pie to make if you are a beginner baker. There are just a few simple steps and wahla, you have a pie!
No one needs to know how easy it is!
Items you may need to make this Swedish Apple Pie:
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- Pie Plate – I’ve got several pie plates but I find myself returning to this simple scalloped plate. It shows off my baked items and is very reasonable.
Tips to make the perfect pie:
- Cut your apples all about the same thickness. Keep them about 1/4 to 1/2 thick. They’ll lay in the plate more uniformly.
- This recipe calls for melting your butter and it also contains an egg. You’ll want to cool your melted butter slightly so when mixed together you don’t end up with scrambled egg!
Pin this amazing Swedish Apple Pie Recipe to your favorite board!
As much as I love this pie, here are a few more that we love!
- Apple Rhubarb Skillet Pie
- Raspberry Daiquiri Pie & Pudding Recipe
- S’Mores Cream Pie
- Simply Delicious Cherry Apple Pie
- Skillet Apple Pie
If you want an easy and delicious pie and don’t want to mess with a crust you’re going to love this pie. It looks different every time I make it based on how the apples settle.
Swedish Apple Pie – The easiest pie you’ll ever make!
Ingredients
Pie Filling
- 5 Granny Smith apples or enough to fill a pie plate 2/3 full
- 1 tbsp sugar
- 1 tsp ground cinnamon
Topping
- 1 cup flour
- 1 cup sugar
- 3/4 cup butter melted
- 1 egg
- 1/8 tsp salt (pinch)
Instructions
- Preheat oven to 325°F
- Peel, core, and slice apples 1/4″ thick. Fill pie plate 2/3 full. Sprinkle with 1 tablespoon of sugar and 1 teaspoon of ground cinnamon.
- Combine topping ingredients and spread over the apples.
- Bake for 1 hour or until crust lightly browns.
- Cover leftovers with aluminum foil and refrigerate.
Notes
- Cut your apples all about the same thickness. Keep them about 1/4 to 1/2 thick. They’ll lay in the plate more uniformly.
- This recipe calls for melting your butter and it also contains an egg. You’ll want to cool your melted butter slightly so when mixed you don’t end up with scrambled egg!
Nutrition
As much as I like to bake, there were a few things that I really resisted trying. Pie crust was one of them and I didn’t mind using a store-bought crust.
That is until I learned to make my own! Yep, homemade pie crust is better and explained in my Pineapple Cream Meringue Tart recipe. You don’t have to worry about any of that pie with this recipe. The batter that you pour over the top seeps into the pie and leaves a lightly crunchy crust that is a delight to bite into.
What’s your favorite pie recipe? Please share, you are my inspiration!
Thank you from the bottom of my heart for spending some time with me today!
Anna says
Hi, what do you recommend instead of eggs for those who can’t eat them? Thanks.
Julie Menghini says
Hi Anna! I haven’t made this recipe using an egg replacement. I found this article https://www.thekitchn.com/best-egg-substitutes-baking-23003895 and the baking powder or carbonated water methods might be worth looking into? Maybe some of our readers can provide us with some insights on what works for them?
Dianna says
Thank you for sharing this super easy and delicious dessert. I made it exactly as per your instructions this time. Next time I will add a little more cinnamon and perhaps a few raisins, just for a change
Julie Menghini says
That sounds amazing Dianna! We love cinnamon too and will often add more too.
belinda says
was surprised to see this recipe on pintrest. I’ve had it in my recipe box for yrs. and just pulled it out last week. We absolutely love it. Especially me since I ‘m not into the pastry thing. And I agree with Suzy, it does not come out in one piece when fresh. Needs to sit in fridge overnight if you’re worried about presentation.
Julie Menghini says
This was my first go-to pie, Belinda for the same reasons…no crust. Thank you so much for stopping by and I’ll put it in the fridge next time before cutting it!
Lynn says
This was so good it didn’t even hardly last a day in my house. Making a second one now. Only I use canned cherries instead of apples because I didn’t have any apples. And it turned out awesome!!
Julie Menghini says
That’s our experience too, Lynn! Glad you enjoyed it. Thank you.
Stella says
Mad3 this for the first time will not make double crust again. I have one question can this be frozen before or after baking.
Julie Menghini says
I haven’t frozen this before, Stella, and not sure how well the topping would hold up. You can certainly try it and even if the topping doesn’t do great it should still taste delicious.
Catherine says
Made this today. It was delicious!! Yum!! Grandkids loved it!!
It tasted like apple pie.
Julie Menghini says
I’m glad you liked it, Catherine! It’s one of our favorite recipes too!
Suzy says
Great flavor!! My apples kept a nice shape but were still tender. I used pink ladies. The crust was a nice light, gold brown with that sweet, crunchy top. I did have to cook it longer – about 75-80 minutes. But one issue – I couldn’t slice it like a pie. It just fell apart and turned into a heap on the plate. Any ideas of how to correct this? I’d love to share this easy pie with guests, but the presentation would prevent that if I can’t fix it.
Julie Menghini says
This pie is tougher to cut to get that perfect slice. I would recommend that you let it cool completely and even refrigerate it. I find it difficult to cut most pies but the ones with the pastry crust are what keep those shape slices. Heap it on and cover it with ice cream. I dare any guest to complain with this delicious pie!
Vicki says
Hubby says it is really good (I haven’t tried it). Bake time was closer to 90 minutes and even then I ended up turning on the broiler for 3 minutes. Easy to make.
Julie Menghini says
It doesn’t get super brown, Vicki. I’ve never had to bake it that long. I hope if you try it that you enjoy it as much as we do.
Helene says
I did make this and love it. I did make it again but with peaches. Delicious. Ty
Julie Menghini says
That sounds amazing, Ty! Let me know how it goes!
Teri says
I made it today and I had fresh peaches and apples I didn’t have enough apples so used half apples and have peaches, it was delicious.
Julie Menghini says
What an amazing idea, Teri! Thank you for the suggestion and for stopping by!
Cyndi says
I have not tried this but it sounds wonderful, easy and wonderfully easy. My kind of dessert. What do you think about doing this with peaches?
Julie Menghini says
It would be amazing with peaches, Cyndi!
Lynn says
Made this today, even though it’s super hot out I wanted to bake something and found this recipe. So easy and good! Will make this again for sure.
Julie Menghini says
Thanks, Lynn! I know it’s hot but I just have to bake here and there right?
Birgit says
Made this pie last evening using Gala and Granny Smith apples. It was delicious! So easy compared to traditional pie crust. I’ll have to try some additional ingredients, as suggested by others.
Julie Menghini says
Thank you Birgit! This is one of our favorite recipes and it’s so easy! I appreciate you commenting!
Rebecca says
It was absolutely delicious & so very easy to make. Thank you so much for a wonderful recipe that will be used often! My family gobbled it all up fresh out of the oven.
Julie Menghini says
Thank you so much for letting me know, Rebecca! Pies shouldn’t be this easy right? It’s a family favorite here too.
Stefanie Loughran says
My entire family loved this one!
Julie Menghini says
Thank you Stefanie! I love that pie too and how easy it is to make.
Lv says
My crust doesn’t look as flaky as yours. It was pretty thick when I spread it on my apples.I did nd have white sugar so I used brown sugar . Is that why my crust is thick? It still looks good an smells great!
Julie Menghini says
My crust isn’t overly thick? What size of pie plate did you use? The topping on this crust does thicken the filling too. I wouldn’t think you using brown sugar would cause the pie to be a lot thicker? See if you can spread it out a little more and I hope it tasted amazing.
Carolyn says
What size pie plate should it be?
Julie Menghini says
I think most of the time I use a 9″ pie plate.
Ginny KAISER Guymon says
My crust looked to thick to spread so I just warmed it a little,, 20 or 30 sec in the microwave softens it enoug to spread easier. My daughter is not fond of regular pie crust so this recipe is perfect for her.
Julie Menghini says
Thank you! We love this easy pie.
Your mom says
Tastes awesome
Julie Menghini says
Thank you!
Karen says
Is this like a cobbler?
Julie Menghini says
No it’s a pie, Karen. A self-crusting pie which is perfect for the non-fussy baker.
Michele H says
I brought this pie to our neighborhood dessert Christmas party last night. The only downside was that it was SO GOOD that I didn’t have any to bring home. Everyone loved it and I’ve sent everyone to your website to get the recipe…. because anyone who had a piece of it asked for the recipe!
Julie Menghini says
Thank you, Michele! This one is a family favorite of ours too!
Susan says
Is there any way to make this with a gluten free flour? Will it work? Sounds delicious!
Julie Menghini says
I haven’t tried it, Susan but I think gluten-free flour would work. Give it a try and let me know.
Chris says
I have been making this for years. It is a family favorite. I use a variety of apples and add a cup of chopped walnuts or pecans to the crust.
Julie Menghini says
That sounds amazing Chris! Thanks for stopping by and I’ll definitely be trying that.
Jean says
I also add walnuts to mine I just mix it in the batter. So good and easy to make
Julie Menghini says
That sounds amazing!
Nancy says
very good. easy recipe. I used GALA apples, as I am not fond of Granny Smiths
Julie Menghini says
Thank you Nancy! I’m glad that you enjoyed it.
nana says
Does anyone know how long can you store in Refrigerator.
Julie Menghini says
I would say 3 days. After that the juice from the fruit will make the pie soggy.
Mike Turland says
Very easy for an old bachelor like me!
My Mum made it with either a thin layer of raspberry or blackcurrent jam above (or below) the apple…
Julie Menghini says
Thank you, Mike! The berry jam is unique and would definitely add another flavor element!
ERIKA VAN RIET says
Hi Julie.I made the apple pie today, and WOW it is absolutely delicious!!! Definitely a keeper!Regards, Erika xxxxx
Julie Menghini says
Thank you so much for letting me know Erika! I’m glad that you liked it. It’s an old recipe that I’ve made a lot!
Dottie says
Who has tried making the pie ? People are putting five stars but only saying they have to try it..
Julie Menghini says
I’ve tried it Dottie and will guarantee it’s easy and delicious. As far as the other commenters, I hope they’ll try it too.
Jean says
I made this pie and added walnuts to it.I have been making it for years . Always have apples around ,company coming you can put it together in a minute
Julie Menghini says
Totally agree Jean! Thank you!
Stacye says
What a cool recipe! I have not seen a pie quite like this before. I can’t wait to try it myself! I was wondering if you had ever tried making it with any other fruits besides apples and how that turned out. Thanks!
Julie Menghini says
I haven’t made it with other fruit yet because I just love this version but I’ll have to give that a try. I would definitely think a firmer pear would work too.
Kathy says
I’ve made it with cherry pie filling and blueberry pie filling. It’s even easier because you don’t have apples to peel! Just dump the pie filling into the pie plate and sprinkle with some cinnamon. Then I add the topping. Yum!
Julie Menghini says
Thank you for sharing, Kathy! Great ideas.
Shelly says
Delicious! As promised, very easy to make! Only thing I did differently was adding about half teaspoon of cardamom into the topping ingredient. Yum!
Julie Menghini says
Thank you, Shelly! Adding cardamon is definitely a great variation! Thanks for letting me know and commenting so we can all see this variation too.
Lynz Real Cooking says
Sounds really good!
Julie Menghini says
Thank you sweet Lynz!
Lynz Real Cooking says
Most welcome
Karen (Back Road Journal) says
Isn’t it funny how some of our favorite recipes get forget over the years as we decide to try something new. I’m glad you shared this delicious looking and easy to prepare recipe with us.
Julie Menghini says
That is so true Karen. I can make them old recipes and they are just as good today.
Jennifer Stewart says
This looks so delicious and the ultimate comfort food!
Julie Menghini says
Thank you, Jennifer! We did our best to polish it off all by ourselves.
Madi says
This looks like the perfect apple pie! I want a slice!
Julie Menghini says
Thank you, Madi! So easy too!
Judith A. Graber says
My sisters are coming for a “Fall” weekend visit – wine and pizza party at my favorite Italian store/restaurant and a cider mill. One of them requested my apple pie – wish I could surprise them and make your crustless pie but that would not go over too good.
Julie Menghini says
That sounds like a lot of fun Judi! I totally understand that those sisters can have their expectations. Enjoy your wine and pizza. That’s a winner in my book.
michele says
I love a good crust, but this looks so good I know I wont even miss it. The fact that its a family recipe makes it even more special– those always are the best recipes!
Julie Menghini says
Thank you, Michelle! It’s so easy that it should maybe called an apple cheat pie.
Pam says
Hello!
My mother made this pie often while I grew up! Her recipe had no egg and called for brown sugar. It definitely makes its own “crust” as it bakes…right? So decadent with a little 1/2 & 1/2 drizzled over the top. ❤️❤️❤️❤️❤️
Pam in California
Julie Menghini says
Thanks for stopping by Pam! Your mother’s pie sounds delicious and under a little cream would indeed be amazing!
Sandra Shaffer says
Homemade pie is the best and I’m not a big fan of the crust, so this is perfect for me!
Julie Menghini says
Thank you! This as such an easy pie to put together too!
Amy Nash says
The crispy texture of the crust on top looks so delicious! I’ve never heard of this pie before but I can’t wait to try!
Julie Menghini says
Thank you! I’ve never seen it anywhere else and it was a favorite of ours growing up.
Debra C. says
I haven’t made a pie in forever. This sounds delicious and I know we’d all love it!
Julie Menghini says
Thank you Debra! So easy too!
debi at Life Currents says
This looks good! Perfect for fall. Now I just have to decide if I want to serve it with vanilla ice cream or cheddar cheese.
Julie Menghini says
Thank you! Ice cream is definitely my vote!
Healing Tomato says
I haven’t tried Swedish Apple Pie before. This is going to be so much fun to bake and eat. Looks so delicious.
Julie Menghini says
Thank you Rini! It’s so easy to put together and yummy to eat.
NancyC says
Yum! This pie looks so good and I love that it’s so easy to make! 🙂
Julie Menghini says
Me too! Than you Nancy!
frugal hausfrau says
Julie, this does look absolutely scrumptious! I”m pinning it for later. 🙂
Mollie
Julie Menghini says
Thank you Mollie! I hope you like it as much as we do!
Loretta says
Just the other day I was thinking of this Julie – an apple pie that has no crust, but I couldn’t for the life of me come up with anything…. I wonder how it would taste if I substituted almond meal? Definitely one I will be trying with the apple season in full swing. I hope you are doing well sweet friend.
Julie Menghini says
Hi there Loretta! I’d love for you to fill me in on how the almond meal works. It sounds delicious! I am definitely feeling the apple season and even though I eat them all year round they taste so good now. Thank you for stopping by with the shout out my lovely friend!