Swedish Apple Pie

5 Oct

When September rolls around, it’s time for apple pie!

It’s my second-favorite time of year, other than summer: it’s fall in New England! There’s nothing like it, a beautiful season for all of the senses.

It’s actually already October now, really more pumpkin time than apple time, but I realized that I had never posted this recipe and I made it at least a month ago! It’s an oldie but goodie from my mom’s kitchen. The recipe card she originally wrote the recipe on states that she got it from “Good Neighbors.”

I like this recipe because it’s different than your typical two crust apple pie and because it’s fast. When I don’t have a crust on hand, I almost always have flour, sugar, butter and eggs, which is just about all you need to make this pie.

Before you whip out your pumpkin ingredients this October, try this pie while it’s still apple-picking time!

Simple ingredients mean that I almost always have them on hand!

SWEDISH APPLE PIE

Fill a 9″ pie plate 2/3 full with peeled Cortland or Macintosh apple slices.

Sprinkle with a mixture of:

1 TBL Cinnamon
2 TBL Sugar

Next, in a medium bowl, mix together:

3/4 cup (1 1/2 sticks) melted butter or margarine
1 egg
3/4 cup sugar
pinch of salt
1 cup flour

Spread over apple slices and bake at 350 degrees for 45 minutes or until golden brown.

Serve with whipped cream, ice cream….or both!

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