Swedish Apple Pie

Swedish Apple Pie

101 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Recipe by  S. F. ALLEN

“I won 1st place in an apple bake-off contest with this recipe. It is the easiest and best apple pie I have ever tasted. It has no crust, believe me, it doesn't need one. I always use Granny Smith apples because they are the best apples for pies. Enjoy!!!!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
  2. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
  3. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
  4. Bake in preheated oven for 65 minutes, or until golden brown.

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Reviews (101)

Rate This Recipe


SO GOOD! This was very very delicious. The apples were very tender underneath, and the crust on top was delicious and chewy. Some changes that I made and found effective: for sprinkle mixture used brwn sugar instead of white, used about 2x cinnamon, and added 1/4 tsp cornstarch to make sure the apples juices congeled. I also zested about 1/4 lemon over the apples and squeeze about 1/4 lemon of juice over them. For the topping, I used 1/2 cup white sugar and a half cup unpacked brown sugar. THIS MADE IT VERY Excellent. The crust came to a dark golden brown and was so yummy. I will definitly make this soon again.



Excellent and Easy!!! After reading some of the reviews I made the following changes: 1/2c white and 1/2c brown sugar (unpacked), 1/2c butter, omitted nuts and added 1/4tsp corn starch and 1/4 tsp. lemon juice to apple mixture also used brown sugar instead of white in apple mixture. Watch the bake time...mine took only about 55 minutes. TASTY!!!!



This was a very good recipe. I was looking for something to bring to my Danish mother-in-laws house that my Swedish mother would be proud of. This did need modifications: I sliced 5 apples (1/2 fuji, 1/2 granny smith). Only used the 2.5 cups the recipe called for but wish I had used all 5 apples. I used real butter, a pinch of cardamom, 1/2c brown sugar Splenda and 1/2c white sugar and the pecans. Also used 1/2 white and 1/2 wheat flour. Sprinkled 1/4 tsp lemon juice and cornstarch over the apple/cinammon/sugar mix. I believe I overbaked it because it ended up with a cookie/brownie consistency, but was still delish with vanilla ice cream. Next time I will use more apples, decrease the baking time and the amount of sugar and butter. The butter would probably be better if not fully melted. This recipe can be made in a deep dish pie plate or a spring-form pan. Looking forward to making this again & again with 5-star results.

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Amount Per Serving (8 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 44.6 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet



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Sour Cream Apple Pie Deluxe


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