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:
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, please see our disclosure.
- 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!
Carmen says
Wow! I think it’s the best apple pie I have ever tasted. I added a little ground nutmeg and allspice on the surface while it was cooking. The result is spectacular, the borders are caramelized and crunchy, the apples taste so delicious. It tastes more like a decadent and elegant apple pie than a just simply homemade one. And yet it is homemade and so easy to make! Thank you for this recipe, I will always make this pie whenever I want to add a recipe to a gathering (hopefully soon). You are awesome!
Julie Menghini says
Thank you, Carmen! How can something so easy be this good? Right? You made my day with your kind comment!
Lysa says
Delicio! Made this exactly like the recipe says except I used 1/2 teaspoon of nutmeg and 1/2 tsp of cinnamon. I will be making this again so simple,easy and delicious!
Julie Menghini says
Thank you, Lysa! A little nutmeg would be divine!
Anne says
love this recipe. Also add crushed walnuts!
Julie Menghini says
That would be amazing, Anne! Thank you!
Ken Peterson says
I made this last Friday and six adults ate every bite. Nothing to take home. I did have to bake it for 60 minutes. I also added just a little nutmeg and allspice since I love spicy apple pies. This will be on my regular dessert listing. Thank you for this recipe.
Julie Menghini says
Thank you so much, Ken! I make this pie more than any other all year long and am so glad you stopped to let me know you enjoyed it.
anne piette says
Hello from Belgium,
Thank you for this wonderful recipe,I love it because it tasted sooooooo good and so easy to make.I will keep it in my favourites.All the best for your next creations.
Julie Menghini says
Thank you so much, Anne for letting me know you enjoy it! I talked to my sister who loves it too and she said she doubles it and puts it in a 9×13 pan! More pie for everyone and easy too.
Sheri Fleetwood says
Do you have to increase baking time for a 9 x 13 pan?
Julie Menghini says
Hi Sheri! It shouldn’t take any longer to cook. Make it about the same depth as your pie plate.
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!
Sue says
Can I use canned apple pie filling
Julie Menghini says
I’ve never made this with pie filling but am sure it would be delicious. The thickness or thinness of the canned pie filling could affect the structure of the pie but if you’re not able to slice it, just spoon it from the pan and bury it under a pile of icecream.
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.