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MY MOTHER-IN-LAW’S SWEDISH APPLE PIE
I am so lucky to hav
e customers who care enough to share their recipes with me. Ken Shaver came into my store a couple of weeks ago. Of course, the conversation turned to food as always. I asked if he had tried any new recipes lately. Yes, he had, a ‘Swedish Apple Pie’ with no bottom crust and a very easily made topping, not a rolled out pie crust. I was intrigued and asked for his recipe. It was given from memory immediately. Later on that morning, Ken brought in 1/4 of his apple pie for Gary and I to try and enjoy. Yes, it is delicious and easy to make as well. He got the recipe from a flyer from the Hannaford store in Massena. Thanks Ken for caring and sharing!
INGREDIENTS:
- 5 apples,peeled, cored, halved and cut into 1/2″ thick wedges (asking for Cortland apples, Ken used Granny Smith apples) Don’t skimp on the amount of apples used.
- 1 tsp. ground cinnamon
- 1 tsp. plus 1 cup of white sugar
- 12 tbsp. unsalted butter
- 1 cup all-purpose flour
- 1 large egg
- 1/4 tsp. fine salt
METHOD:
- Adjust the rack to the upper middle position of your oven and set the temperature to 350 degrees F.
- Fill a 9″ or 10″ pie dish with the sliced apples and sprinkle them with the teaspoon of white sugar and the teaspoon of ground cinnamon.
- Melt the butter in a medium saucepan. Remove from heat and whisk in the remaining cup of white sugar, flour, salt and egg. Mix to combine well.
- Pour this mixture over top of the apples. Ken said to have a higher rim of apples at the edge of the pie plate so the topping would not fall off.
- Bake the pie until the apples are tender and the crust turns a nice golden brown and becomes crispy. This will take about 45 minutes to 1 hour. ENJOY!
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