Swedish Apple Pie (A Crustless Apple Pie)

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

Take me to the recipe

Easy crustless apple pie

I finally understand 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.


Swedish Apple Pie - a rich and delicious pie that is really quite effortless.

This is an adaptation of a recipe that my mom discovered in a Hannaford Fresh Magazine on a trip to Maine a while back. It was 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.


  • 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.

(More baking tips)


Swedish Apple Pie (a crustless apple pie)

Swedish Apple Pie - a rich and delicious pie that is really quite effortless.
  • Author: Bridget Oland


  • 5 medium apples, peeled, cored and cut into 1/2“-thick wedges
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. cinnamon
  • 1 cup sugar
  • ¾ cup butter
  • 1 cup all-purpose flour, spooned in (can use half whole wheat)
  • 1 large egg, room temp.
  • 1/4 tsp. salt
  • ¼ tsp. ginger


  1. Preheat oven to 350 F.
  2. Fill a deep  10″ pie dish with the sliced apples. Sprinkle with cinnamon and drizzle over the molasses.
  3. In a medium saucepan over medium heat, melt butter. Remove from heat and whisk in sugar, flour, egg, salt and ginger.
  4. Pour over apples, covering as evenly as possible. (Spread with a spatula.)
  5. Bake until crust is golden brown and crisp, 45 minutes to 1 hour.


If you loved this pie, or have questions about the recipe, let us know in the comments. We’d appreciate it if you gave it a star rating too. Thanks!

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Adapted from Hannaford fresh Magazine, November – December 2015

24 thoughts on “Swedish Apple Pie (A Crustless Apple Pie)

  1. Lynda McLaughlin says:

    Do you have a recipe for Shoo Fly pie?
    Thank you

    1. Hi Lynda,
      Someplace I have a recipe for Shoo Fly Pie and I have hopes to post it sometime this summer.

  2. Ruthe says:

    Shoe Fly Pie is an authentic Mennonite invention .
    Edna Stabler, author of Food that Really Smecks, has it in her book.

  3. Janet says:

    Made this the other night. It was delicious and so easy!

  4. Ann says:

    Very tasty and easy to make. I used coconut oil instead of butter and it turned out fine.

    1. Bridget Oland says:

      Thanks Ann, Glad you enjoyed it and pleased that you can substitute other fats. Great to have that option.

  5. Lynda says:

    I will be making this. Thank you for the recipe.
    Could substitutions be made.
    Pears, add some cranberries?
    Thank you.

  6. Lois Bryan says:

    I want to try this but need gluten free. Has anyone tried an alternative flour. I am considering coconut flour

    1. Bridget Oland says:

      Hi Lois, I have had great luck baking with Robin Hood GF flour.

  7. Janeen says:

    My molasses is always so thick that I can’t drizzle it. Is there some way to thin it without diluting it?

    1. Bridget Oland says:

      Hi Janeen, You could always warm your molasses a bit to make it easier to pour. And make sure to never put it in the fridge.

  8. Lisa says:

    Can I use a gluten free 1for1 flour blend for this recipe? Think it would work?

    1. Bridget Oland says:

      Hi Lisa, Yes, I’m sure a GF blend would work. Enjoy!

  9. Helen says:

    Made this today. I found there was way too much butter in the pie when done. Very flavourful though. If I prepare it again, I would cut the butter in half. Thanks for the recipe.

    1. Bridget Oland says:

      Hi Helen, Yes, this is a rich recipe with all of that butter. :)

  10. June says:

    Wow, so tasty, so easy! Love the molasses.

  11. Sandra Wiens says:

    saw this recipe last night and made it today, at work ( an assisted living facility.) Very easy and quick to make and it was a big hit, loved by even the pickiest eaters. 5 stars

    1. Bridget Oland says:

      Hi Sandra, Wonderful that you found a new favourite! Thanks for letting me know (and for sharing it with others).

  12. Connie says:

    Can you make this without an egg? Or substitute something else for the egg.

    1. Bridget Oland says:

      Hi Connie, I have never tried this recipe without the egg and am not sure if egg substitutes would give it the proper texture. Sorry…

  13. Pat Rowland says:

    I made this but the topping was not “pourable”. It was kind of thick and didn’t really blend smoothly. When baked it never really crisped up. Any idea where i may have gone wrong? I followed the directions as far as I can tell. Any feedback greatly appreciated. Thanx

    1. Bridget Oland says:

      Hi Pat, The batter is thick in this recipe. Did it cook through completely? It’s only the top that gets a little crispy. Also, I always spoon my flour into the measuring cup and usually write it that way in a recipe. I just checked and see I hadn’t included that tip. Is there a chance you scooped the flour into the measuring cup?

  14. Marie says:

    This was delicious, easy and made with pantry ingredients. This will definitely be my go-to dessert recipe. Everyone loved it!

  15. Kate says:

    Fantastic! Made it with 1 cup gluten free all purpose flour and it came out great.

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