Thursday, October 29, 2009

Better Than Apple Pie

A friend of mine brought this over one night when we had dinner together and pointed me to a recipe for Swedish Apple Pie from, but said she tweaked it. I also did a bit of tweaking and here is the final product! I call it "Better Than Apple Pie" because it doesn't use a traditional pie crust and the topping is better than apple crisp topping. It's almost more like a cookie! The original recipe calls for Granny Smith Apples, which I usually love in pies, but since my tree is bursting with apples right now, those are the ones that made it in. (I have no idea what kind they are) Just like apple pie, I love it with vanilla ice cream.

Makes 1 9-inch pie (6-8 servings)

20 minutes prep, 40 minutes bake time

1 1/2 lbs 5 Granny Smith Apples, peeled, cored and sliced (about 5)
1/2 T sugar
some cinnamon and pumpkin pie spice, to taste

3/4 c white sugar
3/4 c brown sugar, packed
1 1/2 c flour (I've used whole wheat and white, both work great)
3/4 t cinnamon
3/4 t pumpkin pie spice
1/2 c butter (1 stick), melted
2 eggs

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with 1/2 T of sugar, cinnamon and pumpkin pie spice to taste, and pour them into a pie plate. Thoroughly mix together sugars with the flour, cinnamon, pumpkin pie spice, butter, and egg. Spread this evenly over the top of the pie.
3. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 minutes.

No comments:

Post a Comment