Reviewed: Mar. 6, 2008

OMG thank you for this, it is soooo easy and my grand daughter (an apple pie nut!) loves it. I do put a little cinnamon in with the apples, as well as brown sugar instead of white sugar to toss. ANd I substitute half white and have brown sugar for the topping. Thank you for sharing this tasty, fast, and easy recipe!

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SoftnSassy

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Grayling, Michigan, USA

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Reviewed: Feb. 29, 2008

I made this with half brown sugar and half white sugar. I also added a pinch of ground cloves and nutmeg to the topping. It turned out great - not too sweet, and the pastry cooked perfectly. Husband wolfed it down. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

I made it yesterday. I replaced half of the sugar with brown sugar to get a nice dark color. I added the spices like most of the reviews advise and also some powdered vanilla. My batter ended up quite thick to the point where I could not "pour" it on the apples so I got adventurous and added three table spoons of low fat milk. I let it cooked for 20 minutes longer than on the recipe and it ended up beautifully! Nice and crunchy on the edges and "flan" like inside. Not liquid at all... I'll definitely make it more often and bring it to work. It's very easy!

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EMMITSKA

Cooking Level: Intermediate

Home Town: Rueil-Malmaison, Île-De-France, France

Living In: Sacramento, California, USA

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Reviewed: Jan. 27, 2008

So easy and so tasty! It's more of a cobbler than a pie, but it's a great tasty way to use up apples. I added some ground cloves for extra flavor and served with whipped cream. Yum!

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BakingBabe

Cooking Level: Intermediate

Home Town: Seekonk, Massachusetts, USA

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Reviewed: Jan. 11, 2008

This was very good. I agree that it was a bit "soggy" towards the bottom, but delicious! I think the misconception comes in with people thinking it will be more "pie-like" when in fact it comes out more like a cobbler - but tasty all the same! I made for my hubby's bday and he loved it, as did my non-pie-eating son.

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JenM

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Reviewed: Jan. 11, 2008

It was good however, turned out more like a cobbler instead of pie. Next time, use smaller pan as the batter was thick and did not cover all of the apples even though I used the conversion to accomodate a 10" pan.

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Snoozy

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Reviewed: Jan. 3, 2008

Great recipe! I probably used too many apples and also cooked in a stone dish, so I had to add time for the baking. Was so easy and very tasty!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Dec. 24, 2007

really easy, everyone devoured it!

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Andrea C.

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Reviewed: Dec. 22, 2007

Yum, very fast, very easy but don't over bake it or the topping with be quite hard. Took me a little under 10 minutes to prep.

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Nicole La

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Dec. 11, 2007

This is the easiest pie in the world. I had never made an apple pie but I wanted one for Thanksgiving and this one came out perfect. I did make one change though. I used cinnamon plus (pampered chef version) instead of just cinnamon and I also sprinkled a little cinnamon plus over the apples in addition to the sugar. The crust and apples were perfectly done and the taste was wonderful. So simple too.

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texasbred

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 1, 2007

I was skeptical, but since I had to prepare dessert for a potluck I had committed to weeks ago, and I had a bagful of old apples in my fridge and not much else, I took a shot at this recipe. I used brown sugar and added cinnamon and nutmeg to the apples and the crust, used the measurements times 1.5, made it in a casserole dish, and it turned out to be delicious!!! I'm keeping this recipe- why ever make 'traditional' apple pie??

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L

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Reviewed: Nov. 22, 2007

I have loved this recipe for years and years. I agree with supplementing the apple mixture with additional spices such as nutmeg, cloves, cinnamon, etc. The trick to keep the batter from getting too runny is to soften the butter, not melting it. My "secret weapon" with this recipe is a teaspoon of almond extract in the batter - this takes an already easy delicious recipe over the top.

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Joni Mac

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Reviewed: Nov. 13, 2007

My Swedish Grandmother used to make the best apple pie I had ever had. I didn't realize why it was so good until I found this recipe and tried it. AMAZING! Just like grandma used to make.

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Rachel

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Reviewed: Nov. 13, 2007

I have to agree w/Asphyx...batter never firmed up and bottom was very soggy...

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Antoinette

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 9, 2007

I love this recipe and make it pretty frequently. I like it with Fujis, but it's a great way to use up apples that have gone a little too soft to eat. I always add some apple or pumpkin pie spice and cloves to the apples and the batter mix. Last time I made it, it was gone in 10 minutes!

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Nov. 5, 2007

Sure is easy and quick to make. Since I found this recipe, I've baked the pie at least 5 times, mixing various apples. The original recipe is excellent, but doing half Fuji and half Granny Smith apples is just as good, not as tart with every bite. I've also done this recipe with Goldens and it was also tasty. Great recipe, yum yum.

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sweetnsnooty

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Reviewed: Oct. 28, 2007

This was really good and easy!

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HeidiP

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Reviewed: Oct. 28, 2007

How can you go wrong with apples, butter, and sugar? It's an easy to make and delicious way to put them all together. I used half brown sugar and half white. A huge hit, so you might want to double the recipe and use a casserole pan!

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Schmane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 22, 2007

My husband is also asking me to make this again. I have another one in the oven right now. I added nutmeg and cinnamon to my apples along with the sugar. Without it, I think it wouldn't taste too flavorful. Overall, it's an easy, great recipe!

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Mustang Jess

Cooking Level: Expert

Home Town: Whitelaw, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Oct. 16, 2007

I love this pie have been making it for a long time and it never fails. It's especially nice when you don't have time to fool with a crust.

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Zelda Mae

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

Living In: Winthrop, Minnesota, USA

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Easy Swedish Apple Pie

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