Last week I finally understood the old saying, “As easy as apple pie.”
I love apple pie but I can’t say I’d ever consider it “easy”. Not that apple pie is really difficult to make but there is pastry to be made and chilled and rolled and crimped. Swedish Apple Pie, however, is different. It really is simple. It’s a bit like a “dump it” cake in that you simply mix the topping ingredients in a pot, pour it over the apples and bake. The result is a rich and delicious pie that is really quite effortless.
This is a slightly adapted version of a recipe that my mom discovered in a Hannaford Fresh Magazine on a trip to Maine last year. It was on the very last page, submitted by a reader.
We have been baking Swedish Apple Pie with local Cortland apples but any good pie apples will do. Be sure to use a deep-dish pie plate.
Baking Tip: Why you should combine apple varieties in your baking
When cooking with apples, mix and match varieties to get the best combination of flavors and textures. Some apples break down more easily when they cook, like McIntosh, and others hold their structure better (think Cortlands). By combining different varieties in a pie you’ll be able to combine flavours and textures.
Swedish Apple Pie with Molasses
- 5 apples, peeled, cored and cut into 1/2″-thick wedges
- 2 Tbsp. Crosby’s Fancy Molasses
- 1 tsp. cinnamon
- 1 cup sugar
- ¾ cup butter
- 1 cup all-purpose flour (can use half whole wheat)
- 1 large egg
- 1/4 tsp. salt
- ¼ tsp. ginger
- Preheat oven to 350 F.
- Fill a deep 10″ pie dish with the sliced apples. Sprinkle with cinnamon and drizzle over the molasses.
- In a medium saucepan over medium heat, melt butter. Remove from heat and whisk in sugar, flour, egg, salt and ginger.
- Pour over apples, covering as evenly as possible.
- Bake until crust is golden brown and crisp, 45 minutes to 1 hour.
Adapted from Hannaford fresh Magazine, November – December 2015
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