Easy Swedish Apple Pie
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Swedish Apple Pie

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This Swedish Apple Pie is the easiest pie you will ever make! When I was a little girl, I had a great-grandmother from Norway that I loved very much.

She was 100% Norwegian. I used to love to sit on her lap and hear her speak with her Norwegian accent. I can still see her making my favorite lefse and apple pie.

This Swedish Apple Pie is the easiest pie you will ever make!

Those two items were my favorite treats that she would make for the grandkids. I can still visualize the pie cooling on the rack waiting for it to be cut into slices to eat.

I never liked it with a slice of cheese, my favorite was to add ice cream on the side.

My mother made the best pies, but I am not a pie maker, PERIOD, but this makes you look like you are a pie maker. I’m just just giving you a heads-up. Here is Joan’s Swedish Apple Pie recipe (modified a bit by me). 

If I can make this pie anyone can. It doesn’t have to be rolled out, cut, or fluted. Nope, you stir the ingredients and use your hands to form the dough on top of the apples.

Talk about EASY, and oh-so yummy! In case you missed this post, Apples: Everything You Need To Know

Related Topic: 12 Fantastic Uses for Apples

Kitchen Items Needed

Easy Swedish Apple Pie

Step One

Gather your ingredients, and set up your apple peeler, if you have one.

Gather the Ingredients

Step Two

Preheat the oven to 350 degrees and grease the 9-inch pie pan. Set out the ingredients for the Swedish Apple Pie Recipe. Wash, core, peel, and slice your apples of choice.

Read More of My Articles  Oreo® Pudding Dessert Recipe

My favorite one to use for this recipe is Granny Smith’s. But any type of apple will work, just giving you the heads up.

The Crust Ingredients

Step Three

I used this peeler, but you can hand peel the apples. It makes life easy for me, it cores the apples, peels them, and slices them evenly. It can’t get any easier than this, right?

Peel & Core & Slice Apples

Step Four

After you grease the pie pan, press the sliced apples into the pan. First of all, I love a lot of apples, and I mean a lot of apples in this recipe. I stack them high until they start to fall off.

This is why I use a cookie sheet under the pie pan to bake it or you may have apple juices dripping on the bottom of your oven.

Place the sliced apples in pie pan

Step Five

Now you sprinkle the sugar and cinnamon on top of the apples. I love cinnamon, so I use 2 tablespoons sprinkled all over the apples.

Yes, I doubled the original amount of cinnamon compared to the original recipe. But that’s how I roll, I love cinnamon!

Sprinkle the apple with Cinnamon Sugar

Step Six

Combine the butter, sugar, flour, and egg with a dough blender and finish mixing with your hands. It’s a sticky dough but delicious when baked!

Easy Swedish Apple Pie

Step Seven

After using the blender I scooped it out onto a floured countertop and mixed it a little more by hand.

Easy Swedish Apple Pie

Step Eight

Scoop the crust with a spoon and evenly mound it on top of the apples. Sprinkle with more cinnamon and sugar on top of the pie crust dough.

Bake for 45-50 minutes until golden brown on a cookie sheet or the juices may drip on the bottom of your oven. Serve with ice cream on the side. Enjoy.

Easy Swedish Apple Pie

Finished Product

Is your mouth watering yet? I hope you try making this Swedish Apple Pie recipe! It’s so easy!

Easy Swedish Apple Pie

Easy Swedish Apple Pie Recipe

5 from 3 votes
Easy Swedish Apple Pie
Easy Swedish Apple Pie
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Linda Loosli
Apple Pie Filling
  1. Preheat the oven to 350 degrees. Press the sliced apples into a greased 9-inch pie plate/pan. Sprinkle the sugar and cinnamon over the apples.

Apple Pie Crust (Top Only)
  1. Combine the ingredients with a dough blender and finish mixing with your hands. Scoop the crust with a spoon and evenly mound it on top of the apples. Sprinkle cinnamon and sugar on top of the crust before baking. Bake for 45-50 until golden brown on a cookie sheet or the juices may drip on the bottom of your oven. Serve with ice cream on the side. Enjoy.

How do I store the pie after baking?

I always cover my pies with plastic wrap and place them in the refrigerator to be safe. They will keep for 2-3 days in your refrigerator.

Final Word

There is something fabulous when you bake a Swedish Apple Pie. Your house smells awesome and you can’t wait for the pie to cool and serve it to your family or friends.

I try to pick up vanilla bean ice cream to serve with it. It’s all about teaching our family to cook from scratch and love it! May God Bless this world, Linda

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  1. Oh my gosh! This sounds so good. And I’m not a big fan of apple pie. LOL But, my husband is, so ill have to be making him some.

    Those look like Granny Smith apples. Is that right?

    1. Hi Deborah, yes I used Granny Smith but any apple works. I love the crust because it’s not heavy. I love the cooked apples with cinnamon. I hope your husband likes it. Linda

        1. Hi Deborah, WHOA! I have stevia, oh my gosh, now I need to make it with stevia. Do you buy the stevia in the green bag? I get it at Walmart. Now I need to make one on Sunday with stevia!! Yay! Linda

          1. We have Stevia, Truvia, Splenda, a s Swerve sweeteners. My favorite is Stevia. I don’t remember the color of the bag though. I use all in different recipes. Regular Splenda isn’t great for baking in my opinion. It leaves an after taste. I mostly use Stevia and Swerve.

          2. Stevia is the most like sugar I’ve found in “artificial sweeteners”. I like it best because it’s natural not artificial. If you use the liquid, you use half the amount and cut down on the liquid by the amount of liquid Stevia you use.

          3. I have a small bottle of the liquid for my sis-in-law. She uses it in her coffee and tea. For baking, I use the granules too. I do have swerve confectioners sugar. I’ll be making some sugar free mounds for the husband. We’re waiting for the sugar free semi-sweet chocolate chips. I have everything else.

            Did you know that the original mounds had finely chopped pecans in it? Husband found it out.

          4. HI Deborah, I need to look at my mom’s mounds recipe. I think she used pecans. Now, I need to look. I didn’t know they made sugar-free semi chocolate chips!! Love it! Linda

        1. Hi Jennifer, really???? Oh my gosh, I love hearing this! I really wanted to call it a Norwegian Apple Pie, but I think people only know it as Swedish!! It’s so good, and it brings back so many great memories. Yay for our Norwegian heritage!!! Linda

  2. Definitely going to make this this weekend while my sister is visiting. I wondered why you didn’t call it Norwegian Apple Pie! LOL…I’m Norwegian, too. I loved hearing the family speaking with the accent, all the traditions, holidays, etc. I miss them – it’s only my sister and I left, and we were born and raised here in America. I’ve been lucky in that my husband has taken me to Norway several times. I soaked it up. The best time was spending a day in the National Archives researching my family history. I learned alot…and debunked some erroneous family information. That was an experience. Visiting the Royal Palace was fun, the Viking museum, taking the Norway In A Nutshell train from Oslo to Bergen. Lots of wonderful memories. Uh, lutefisk? NO! Like, NOOOOO! But other than that, the food and all the baked goods are wonderful.

    Thanks for the recipe! I printed it off and I think I’ll go make it right now!

  3. I have 3 or 4 of those apple peelers & cannot seem to get any of them to work correctly. either they only take off bits of the skin & jump to another section or they take off too much of the fruit. I just hate wasting! is there a video somewhere explaining exactly how to set up this gadget that could help an old man? I have an apple tree & just love apples but can’t always eat the skin. thank you.
    this recipe looks wonderful….joe

      1. I dont know what I did wrong! My crust melted into the apples. Maybe my butter was too soft? We’ll still try earing it.

        1. Hi Jennifer, WHAT? It’s a really thick crust, I have made it so many times and never had that happen. My butter is always soft, it’s a really sticky dough. It’s so thick. Hmmmmm, do you live at a higher elevation??? I live in Southern Utah. I don’t know what happened. You used regular white flour and regular sugar and real butter, not margarine, right? Darn, I can’t imagine why it didn’t work. I hope you figure it out, it’s literally a no-fail apple pie. I hope you figure out what happened. Linda

          1. 5 stars
            I’m in Nebraska so no high altitude. I do leave the butter out overnight. I used normal A/P flour. Maybe that is what happened??? It still tasted good and didn’t last long 🙂 I’m going to try it again. I also spread it to the edge of the pie plate (it was glass) It was still good so I will be making again!

    1. Hi Jess, oh my gosh, I just ordered a Pampered Chef apple peeler from a friend who is having a party. I love love love cooked apples! Your kids would love making this, it’s so easy! Linda

  4. Greetings from Texas!
    Love that my Swedish sister from another mother posted a pie from the motherland!
    I will be making this for our Sunday treat and will gladly share with my Sven, (Bill) who loves all things Granny Smith.
    Miss you, girl!!

    1. Hi Becky!!!! Oh, how I miss my sister from another mother!! You have always been a ray of sunshine in any room you enter! I follow you on social media and love to see the pics you post! This Swedish Apple Pie is so good! Say Hi to Bill (Sven)! Linda

  5. This is almost like the Apple Crumble I made. the topping is almost the same but it’s a crumble.
    My mom and grandma use to make it this way but we are not Swedish. Anyway it is good.

  6. I made this last night and it turned out better than I thought. My topping was’t soft like yours in the picture, but baked up very well. I used Gala and Fuji. If you ever forget the cinnamon and sugar on the apples, just all a bit more on the crust . I make good pies, but if I want an apple pie that is fast, this is a good one to use. I will use more apples the next time since my pie plate is a deep one. I wondered if the inside would be juicy, but the topping helps thicken it . Thank for posting the recipe. Nice crunchy top!

    1. Hi Cheryl, I’m glad to hear it turned out well for you! I wish I was better at pie crusts, I’m still working on the skill. This pie is one of my very favorites! The more apples, the more I love it! Linda

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