Swedish Apple Pie Recipe (The Easiest Pie You’ll Ever Make)
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This Swedish Apple Pie recipe is just as easy to make as it is delicious to eat. This crustless 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 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, which 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 arsenal that made me feel like an accomplished baker. It is perfect for a new baker or someone who wants a no-fuss dessert.
Once you dig into this pie the last thing you’re 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
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!
- 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!
How To Make A Swedish Apple Pie
- Preheat the oven so it’s good and hot.
- Peel and slice the apples and put them into a large mixing bowl. Sprinkle with the cinnamon and sugar. Put the apple mixture in a pie plate.
- In a medium-sized bowl, combine the topping ingredients. Stir until the topping is creamy.
- Pour the topping over the apple mixture in the pie plate.
Pour topping over Apples-
Smooth topping
- Put the pie on a baking sheet and place it in the oven. Bake for 1 hour. The crust should be lightly golden.
- Remove the pie from the baking sheet and allow it to cool completely on a wire rack.
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 wah-la, you have a pie!
No one needs to know how easy it is!
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!
- Double the recipe and bake it in a 9×13 pan.
If you liked this easy pie recipe, you may enjoy these recipes too. Skillet Apple Pie, Slab Apple Pie, and Apple Pie Filling recipes are a few of our favorite apple recipes.
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.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Swedish Apple Pie – The easiest pie you’ll ever make!
Equipment
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
- ¾ cup butter melted
- 1 egg
- ⅛ 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.
- In a medium-sized bowl, combine the topping ingredients. Spread over the apples in the pie plate.
- Bake for 1 hour or until crust lightly browns.
- Cover leftovers with aluminum foil and refrigerate.
Video
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
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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.
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Originally released on 10/9/2018, this Swedish Apple Pie recipe has undergone updates to enhance our readers’ experience, including simple details and new images. No changes were made to the actual recipe.
I make this recipe repeatedly throughout the fall and winter and it NEVER disappoints! My family absolutely LOVES it! Thank you so much for sharing, it is so simple and so delicious!!
We do too and it was our Christmas Eve dessert. Thanks, Jill!
Can a flax “egg” be substituted for the real thing in the Swedish apple pie for those who are allergic to eggs?
Yes it can, Shirley. Also, I had a reader make it and forgot the egg and she said it was still delicious. However, I haven’t tried that.
I needed to make this gluten and dairy free so I substituted a 1 to 1 GF baking flour blend for the AP and used plant based butter, crust still turned out perfect. I accidentally misread the recipe and used a tablespoon instead of a teaspoon of cinnamon and it didn’t ruin it but it was definitely a cinnamon apple pie and not a regular one. Like cinnamon roll levels of cinnamon instead of apples being the main flavor. It was still delicious and I will definitely make this again and again. I would play with adding a touch of vanilla to the crust and trying different fruit like peaches and berries.
Wow, Alexis, you are my mad scientist for pie! I love that you shared your exchanges so people with sensitivities can make this pie too. I really appreciate your comment. Thank you!
@Alexis Willson, I appreciate that you shared making this pie with gf flour!!! I always try to bake something gf for church, as we have a couple families who can’t have gluten. Our Thanksgiving dinner is coming up and this will be perfect! You suggested maybe adding vanilla….did you feel it was missing something without it? Thanks, again!
I’ve been making Swedish Apple Pie for YEARS and everyone LOVES it.So easy and delicious. In the summer I switch from apples to blueberries or fresh peaches…YUMMY!!!
Thank you, Pati! This is one of our favorite pies too and will definitely be switching up my fruit!
ABSOLUTELY simple and amazingly delicious! It’s in my recipe book forever.. 🙂
Thank you so much, Julie for letting me know. I’m so glad that you enjoyed it as much as we do!
Just made it this morning for the ladies and it was delicious! It received rave revues and…..I forgot the egg! I also added crushed walnuts to the topping. Better than apple pie? Just about! Loved the crunchy top! Thanks!
Thanks Joan! I’m glad that you enjoyed it and the walnuts would be a great addition to this pie!
Well, this is the third time I’ve mad this pie in two weeks! I told my husband if you want I’ll make it every week! No more frustrating rolled pie crust for me! So delicious! Thank you for sharing!
Wow, Laurel! I’m so glad you enjoy this pie. It’s one of our favorites too!
I used my apple pie filling that I canned last year Honey Crisp apples, this pie came out of my oven like a Bakery had just made it, the taste is awesome, will make again with blueberries or raspberries, thanks for the recipe
That sounds amazing, Terri! I’ve got to try it with other fruits too!
@Terri, honey crisp here to!!!
If you can’t eat eggs, try “Egg Replacer”. from the grocery store, near the flour and sugar!
Thanks, Laurel!
Thank you Julie, for an awesome recipe!! I’ve been making your Swedish Apple Pie since discovering it last summer [2021]
I’ve made it for my family, several gatherings, as well as a special one for our pastor and family.
Everyone loves it and requests the recipe!
I send them to your site! Thanks again Julie-
Thank you so much, Stephanie! Your kind words really made my day.
@Julie Menghini,
Could I make this in a 9 x 13 and double the recipe?
Yes but double the recipe. I do it and it’s amazing.
Question- I’ve made this recipe a ton and love it so much! If you forget to toss the apples with sugar and cinnamon (oops) how much will this change the taste? I gave it as a gift and just now realized my error.
Did you put any of the cinnamon and sugar in the pie? If not, I think it’s going to possibly be unsweetened and underspiced. If you just put it over the top of the apples it should be fine.
Im allergic to eggs, could I leave the egg out and wont be a problem
Hi Carmen, I’ve never made it without the egg. It does help thicken the top so net sure what it will be like if left out. If you try it, come on back and let me and our readers know how it went.
I hate crust, it’s cardboard with calories. So I will live this
This one is for you! Thanks, Susan. I hope you’ll stop back and let me know what you think.
It’s good, no doubt about it. I wouldn’t call it a true swedish pie though. More like it was done with inspiration from swedish pies, making a kind of hybrid.
A swedish pie, “smulpaj” or crumb pie is made from few ingredients. First, you fill up apples in the bottom, however many you feel like. The main point is to cover the bottom, after that it’s a matter of taste. Usually these apple slices(green granny smith apples is indeed a normal choice over here as it fits incredibly well) are coated with some powdered cinnamon, sugar and a bit of salt. Then half of it is done.
The second part of a typical swedish pie is the crumb/topping. Just last week I made a raspberry/blueberry pie(you can use anything you want that fits, apples or something else, cinnamon tends to be excluded with other fruits and berries though, frozen berries can be coated in a bit of potato flour to soak up some of the extra moisture). For the topping, you do not melt the butter, it’s chopped into cubes. The topping consists of a few ingredients. First you mix butter, all purpose flour and rolled oats, rolled oats are very important and this recipe didn’t include them. You mix them with your hands, just squeeze and turn everything until it’s all mixed, you end up with grainy crumbly pieces of coating. Then mix in sugar and some salt to taste. Then you coat the apples and warm it in the oven at 200-225c for 20-25min until the coating has taken on a somewhat golden color with some slightly more browned spots and thats it. Usually served with vanilla whipped cream or vanilla sauce, or typically vanilla flavored ice cream. The crumb usually goes something like 1dl rolled oats, 2dl flour, 125g cold butter, 1.5dl sugar and salt to taste. As for the apples or filling, nothing big there, just sugar, salt, cinnamon(or none) and apples to taste. Maybe something like a teaspoon of cinnamon and 2 teaspoons of sugar for the apples and some salt.
You wouldn’t ever use eggs either.
There are of course variations, but that’s the basic swedish apple pie. I’m really surprised when searching for “swedish apple pie” how very few of them seem to be actual swedish pies, as if having no pie crust is the only thing that matters, ofting excluding the important oats and usually adding an egg. Not saying they’re not, they’re no doubt great, just not actually swedish, the recipes have been adapted and changed. Search for “äppelpaj” on google. It’s easy to see how different the topping is. Swedish apple pie crumb coating is slightly crunchy, crumby and have different sized “chunks” all over the pie, it’s not nearly as smooth as the so-called swedish pie recipes you find in english. You can also see all the rolled oats clearly. Both are great but really different taste experiences and mouthfeel. Just wanted to share my thoughts, especially since you wrote you didn’t know how swedish it is, maybe you want to try a classic swedish pie topping next time? Might be fun, nothing to lose. I wrote the ingredients and procedure up there, should be easy to find an authentic translated to english recipe with that and how it should look as a reference.
Fun to test these somewhat different takes on the pies I’ve eaten since childhood.
I love this, Marcus! Thank you for such great insight, and I’ll definitely be looking into your pie. My grandmother was 100% Swedish and her recipe box is unfortunately long gone.
@Marcus, what you describe is called a “crisp” in the USA, usually as in “apple crisp”. We make it all the time, but just call it by a different name LOL!
@Marcus, This is very interesting. But could you please explain what “dl” means? We love the idea of using rolled oats.
I found this information:
What measurement is dL in USA?
The answer is: The change of 1 dl – dcl – deci ( deciliter ) unit for a volume and capacity measure equals = into 0.42 cup ( cup US ) as per its equivalent volume and capacity unit type measure often used.
I made this today and it was so easy. I made the recipe exactly as it stated with a deep dish pie plate and filled it up with about 5 medium size apples. It didn’t brown quiet like I wanted after an hour and after reading comments below I turned the oven u to 350 for another 15 minutes and it came out looking delicious. I served this warm with a scoop of vanilla icecream. I am totally trying this with fresh peaches this summer! Thanks for a super easy and delicious recipe !
That sounds amazing, Lori! Thank you so much for sharing!
The best apple pie I’ve ever made and/or eaten!! Thank you for this amazing recipe.
Thank you, Wendy! It’s one of my favorite pies too!
Have you ever tried fruits other than apples? Thinking rhubarb, peaches, perhaps different berries. How do you think it would work?
That’s a great idea, Eileen. I think rhubarb or fresh peaches would work. Due to the bake time, I don’t think I’d try berries.
This is one of our very favorite desserts. Very easy to make and everyone will love it. It’s my go to dessert when I have some picky eaters! I used gala apples because Sam’s didn’t have granny smith, I think it was even better.
Thank you Sally for your comment and for stopping by! I love the tip on the gala apples. This is such an easy recipe that it’s sure to become everyone’s favorite.
Thank you so much for this recipe. I have made it several times & it is the best apple pie I have ever eaten. It is a hit with my entire family & so easy to make.
Thank you, Sandy! This was one of the first pies I ever made and we still love it.
I’m excited to try this recipe! My husband can’t eat butter. Is there a substitute you would recommend?
Hi Rebekah! We love this pie. I’ve never made it with a butter substitute but if I were to try I would start with a nut butter or even coconut oil. If you do, please let me know how it turns out.
Sounds delicious. Can gluten-free flour be used in the topping?
It absolutely can, Bedelia!
thank you for this no fuss recipe! i lessened the sugar from this and aadded almond paste topping half way when the pie was cooking and it was a hit!
Thank you, Karen! Your changes sound delicious!
I used brown sugar instead of sugar for the filling, and added nutmeg and allspice as one of the other reviewer suggested. Absolutely love how quick and simple and yummy this is!
I love brown sugar as a replacement for white sugar and the nutmeg would be delicious in it. Thank you for commenting.
Just curious, what size pie plate did you use?
Thank you for that question, Sandra. I generally use a 9″ pie plate. If it’s a deep dish I may cut up more apples but the topping will work as is.
Made this with my daughter who wanted apple pie. This came together easily and was delicious. I added a bit of lemon with the filling and some vanilla in the crust. Other than that I made it as written. Solid recipe
Thank you, Jen! This is a great pie to do with your daughter too. It’s one of the first recipes I made on my own.