Swedish apple pie is a simple, crustless apple dessert where sliced apples are topped with a buttery, nutty, batter that bakes into a crisp, golden topping. It has all the flavor of a traditional apple pie but comes together quickly without rolling pastry, making it an easy option for weeknights or last‑minute guests.
The recipe uses basic pantry ingredients and creates a warm, comforting dessert that’s perfect with ice cream or whipped cream. If you enjoy fuss‑free apple desserts with plenty of cozy flavor, this Swedish apple pie is a delicious option!!
Leave it to the Swedes to come up with something which is totally streamlined and totally tasty. That is their hallmark in design and clearly with cooking also!
The batter is simply melted butter, sugar, an egg and flour. It shouldn't work, but it does . . . amazingly!
The apples are sweet and soft, without being overly so. You will want them to be a bit tart because there is plenty of sweetness in that crisp and buttery batter topping. Add to that the pleasure of toasted crunchy walnuts and you have a combination made in heaven.
This was so simple and quick to put together. You just slice the apples and dump them into the pie tin, sprinkle them with a little bit of sugar and cinnamon and then pour the batter over top and bake.
A day later and I cannot walk by this without wanting to dig in and have just a smidgen more. It is one of the MOST delicious apple desserts I have ever baked. Seriously. Talk about Hygge. Comfort. Prepare to fall in love.
INGREDIENTS NEEDED
TO MAKE
SWEDISH APPLE PIE
There is nothing out of the ordinary here. Pretty simple and uncomplicated.
- 6 granny smith apples, peeled, cored and sliced
- 1 TBS sugar
- 1 tsp apple pie spice (see notes)
- 3/4 cup (170g) of butter, melted
- 1 cup (190g) sugar
- 1 large egg, beaten
- 1 cup (125g) plain all-purpose flour
- pinch salt
- 1/2 cup (60g) chopped toasted walnuts
- Vanilla ice cream to serve (optional)
I used Granny Smith apples because they hold their shape well and have a lovely tart flavor. See below for some other apple suggestions.
I use Kirkland organic granulated sugar. If you are in the U.K. use caster sugar, white or golden. (Caster sugar is a finer grain of sugar. Granulated sugar in the U.K. is far too coarse to use in a dessert like this and is preferred for baking with.)
I give a mix that you can use for Apple Pie Spice in the recipe notes if that is not something which is readily available to you.
DO NOT USE SELF RAISING FLOUR! It is not appropriate for this recipe.
Using toasted nuts will give you the best flavor. You can do this in either of two ways. One, you can toast them in a dry skillet over medium heat. Simply place in the skillet and cook, stirring them occasionally, until they are toasted. Two, you can spread them on a baking sheet and place into an oven which is heated to 375*F/190*C. Spread them out evenly for even toasting and keep an eye on them so that they don't burn. It will take anywhere from 5 to 10 minutes.
WHAT ARE THE BEST KINDS OF APPLES TO USE
HOW MANY APPLES ARE NEEDED
FOR THIS SWEDISH APPLE PIE?
I used six apples in this recipe. The main criteria is, however, to fill your pie dish, rather than count the number of apples. Your pie plate may not be as deep, or your apples may be larger or smaller.
Your fruit will bake down so you’ll want to fill your plate 3/4 full regardless of how many apples it takes.
HOW TO MAKE
SWEDISH APPLE PIE
Nothing could be easier than this very simple throw together apple dessert. Prepare to be amazed!
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Butter a 9-inch deep fill pie dish. (You want a dish at least 2-inches in depth. Do not skip the buttering of it.)
- Prepare your apples and put them into the buttered dish. Sprinkle with the 1 TBS sugar and then the cinnamon. (Cut all your apples 1/4 to 1/3 inch thick. If you like you can mix the sugar and cinnamon together before sprinkling them over top of the apples.)
- Whisk together the butter, remaining sugar, egg, flour, and salt until smooth. (I use a wire whisk to do this. It works a charm.)
- Stir in the nuts and then pour this over top of the apples to cover. (You can also sprinkle the nuts over top of the apples for more even distribution before pouring over the custard mix.)
- Bake in the preheated oven for 45 minutes until set and golden brown.
- Allow to cool until just warm before serving. Cut into wedges to serve.
- Serve warm with ice cream if desired.
HINTS AND TIPS TO MAKE THE PERFECT PIE
- Read through the recipe several times before beginning to help familiarize you with any ingredients or equipment needed.
- Assemble all of the ingredients before you begin. This way you won't leave anything out by accident!
- Slice your apples to a uniform thickness, about 1/4 to 1/2 inch thick. They'll lay out in the pie plate better.
- Cool your butter for the filling slightly before mixing with everything else to help prevent your egg from scrambling.
- You can double this recipe and bake it in a 9 by 13 inch baking dish on those occasions when you are feeding a crowd or wanting to take a tasty dessert to a pot luck supper!
A FEW OTHER APPLE DESSERTS
YOU MIGHT ALSO ENJOY
Apple desserts are real favorites here in my home. Here are a few others that we enjoy!
OATY APPLE CRUMBLE - When it comes to an apple dessert you can't get much better than an apple crumble. I like the ones with the Oats in the crumble most of all. This is an amazingly delicious apple crumble. With its crisp oaty topping and cinnamon apple filling, this crumble is everything a good apple crumble should be. For some reason they seem more wholesome, and almost healthier.
CARAMEL APPLE SELF-SAUCING PUDDING - A tasty apple cake pudding that makes its own sauce and it blows those pudding cakes from my childhood right out of the water. What you have here is a lush maple flavored sauce, topped with a maple and apple cake that is just loaded with chunks of sweet/tart Granny Smith apples. Fabulous served warm and spooned into bowls with some ice cream, cream or lashings of custard on top.
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Yield: Serves 6
Swedish Apple Pie
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This is simple to make and incredibly delicious. Serve warm, cut into wedges along with some vanilla ice cream on top for a fabulous dessert that will please everyone!
Ingredients
- 6 granny smith apples, peeled, cored and sliced
- 1 TBS sugar
- 1 tsp apple pie spice (see notes)
- 3/4 cup (170g) of butter, melted
- 1 cup (190g) sugar
- 1 large egg, beaten
- 1 cup (125g) plain all-purpose flour
- pinch salt
- 1/2 cup (60g) chopped toasted walnuts
- Vanilla ice cream to serve (optional)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Butter a 9-inch deep fill pie dish.
- Prepare your apples and put them into the buttered dish. Sprinkle with the 1 TBS sugar and then the cinnamon.
- Whisk together the butter, remaining sugar, egg, flour, and salt until smooth.
- Stir in the nuts and then pour this over top of the apples to cover.
- Bake in the preheated oven for 45 minutes until set and golden brown.
- Allow to cool until just warm before serving. Cut into wedges to serve.
- Serve warm with ice cream if desired.
Notes
Make Your Own Apple Pie Spice: Mix together 1/4 cup ground cinnamon, 1 TBS ground allspice, 2 tsp ground nutmeg, 2 tsp ground ginger, 1/2 tsp ground cardamom. Store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Baked rice pilaf is a simple, flavorful side dish made with long‑grain rice, broth, and aromatics that bake together in the oven until light, fluffy, and perfectly seasoned. This method creates rice that cooks to perfection with no fuss or muss, making it an easy and reliable option for weeknight meals or special occasions.
The recipe uses basic pantry ingredients and pairs well with fish, chicken, red meats, or vegetables. If you’re looking for a no‑fuss rice dish that delivers great texture and comforting flavor, this baked rice pilaf makes for a delicious choice. Low fat, high fiber, this recipe makes for a winning side dish all will enjoy!
I love easy dishes to make like this delicious rice pilaf. Not only does it go together quickly and easily, but it is also very low in fat. I think you will find that low in fat doesn't equate to low in flavor as this is an incredibly delicious dish.
Healthy, economical, colorful and flavor-filled this is a dish that everyone will love. With a simple cooking method the end result is a delicious rice pilaf that is perfectly cooked and loaded with flavor, texture, color, fiber and goodness!
You don't have to use carrots if you don't like them. I have grated broccoli stems to use before, or used frozen sliced green beans, frozen peas and corn, whatever you like! I think you will find that it is very adaptable!
On this day we enjoyed it with some fish sticks and a mix of vegetables on the side. Delicious!
INGREDIENTS NEEDED
TO MAKE
BAKED RICE PILAF
There is nothing complicated about this dish. Simply use the best ingredients you can afford to use and you can't go wrong!
- 1 3/4 cups (420ml) boiling water
- 2 large carrots, peeled and grated (about 1 cup) (I use the large holes of a box grater.)
- 2 stalks celery, washed, trimmed and chopped (about 1 cup) (I like to remove the strings also if I can)
- 3/4 cup (160g) uncooked long grain rice (I use Ben's Converted.)
- 3 TBS minced fresh flat leaf parsley (You can use 1 1/2 TBS freeze dried parsley flakes.)
- 2 TBS finely chopped onion (You don't want huge chunks.)
- 2 TBS butter, melted (I use salted butter.)
- 1 chicken stock pot or 1 TBS instant chicken bouillon granules (I used 1 TBS of Better than Bullion Chicken Stock concentrate.)
HOW TO MAKE BAKED RICE PILAF
The hardest part is the grating of the carrot and chopping of the onion and celery! I kid you not! See my handy tops below for rice perfection. After you have that done, you just stir everything together and pour it into a baking dish. Cover it tightly with foil and bang it into the oven. It basically cooks itself. You do have to give it a stir halfway through the cooking, but that's not a problem!
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready an 8 inch square baking dish. Butter it lightly.
- Combine all of the ingredients and pour into the dish.
- Cover tightly with foil and bake for 25 minutes. Remove from the oven and give it a good stir.
- Recover and bake for a further 20 to 25 minutes, or until the rice is tender and all of the liquid has been absorbed. let stand for a few minutes prior to serving. Serve hot.
A dish that basically cooks itself. You can't get much easier than that!
HOW TO STORE
AND REHEAT BAKED RICE PILAF
Store any leftover baked Rice Pilaf in an airtight container in the refrigerator for up to 4 days, no longer. Cool the cooked rice quickly and then seal when cold to help prevent excessive moisture from forming. To freeze, cool the rice in the refrigerator. Transfer to a freezer safe-bag or container, date, label and freeze. It will keep for up to two months.
TO REHEAT:
Stovetop - Add a splash of water and reheat in a skillet over medium low heat, stirring occasionally until heated through.
Microwave -Place the rice in a microwave-safe bowl, sprinkle a little water over it, and cover with a damp paper towel. Heat in 30-second intervals, stirring in between, until hot.
Oven - Place the rice into an oven proof dish, add a little bit of water or broth. Cover tightly with a piece of aluminum foil. Bake at 300*F/150*C for 10 to 15 minutes until heated through.
TIPS FOR PERFECT RICE EVERY TIME
You're not alone if you struggle with making your rice come out perfectly when you cook it. This baked rice pilaf is pretty simple and easy to make, but here are some tips that can help to make your rice fluffy every single time!
- Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. In all transparency, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice.
- The water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I honestly find this to be too much water, which leads to your rice coming out mushy. I tend to use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy.
- If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor.
- Try not to stir rice while it’s cooking. Stirring will release more starch and can make the rice gummy. You also want to avoid lifting the lid off while it’s cooking. Lifting the lid will release the steam and cause some of the necessary liquid to evaporate.
- When cooking on top of the stove try to use a heavy-bottomed pan or pot. This helps distribute heat evenly and reduces the risk of burning or sticking.
A FEW OTHER
RICE DISHES TO ENJOY
ON THE SIDE
Rice is a very versatile and wonderful ingredient to have in the store cupboard. Here are a few other side dishes that use rice that I enjoy cooking and eating!!
BAKED MUSHROOM RICE - A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms, and baked to delicious perfection! No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . . the juices running down and mingling with the stock and rice beneath it as it cooks.
EASY SPANISH RICE - A small batch recipe that makes two to three servings. Easy to make. A bit spicy, a lot tasty. Rich and tomatoey. This really is one of my favorite side dishes. It goes very well with just about any kind of grilled, fried or roasted meats, fish or poultry. A simple, family friendly and economical side dish.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Baked Rice Pilaf
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
A healthy baked rice dish that is simple to make and goes very well with fish, poultry and most meats.
Ingredients
- 1 3/4 cups (420ml) boiling water
- 2 large carrots, peeled and grated (about 1 cup)
- 2 stalks celery, washed, trimmed and chopped (about 1 cup)
- 3/4 cup (160g) uncooked long grain rice
- 3 TBS minced fresh flat leaf parsley
- 2 TBS finely chopped onion
- 2 TBS butter, melted
- 1 chicken stock pot or 1 TBS instant chicken bouillon granules
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready an 8 inch square baking dish. Butter it lightly.
- Combine all of the ingredients and pour into the dish.
- Cover tightly with foil and bake for 25 minutes. Remove from the oven and give it a good stir.
- Recover and bake for a further 20 to 25 minutes, or until the rice is tender and all of the liquid has been absorbed. let stand for a few minutes prior to serving. Serve hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Peanut Butter & Jam Cookies are soft, chewy thumbprint‑style cookies made with a classic peanut butter cookie dough and filled with a spoonful of your favorite jam. They combine the nostalgic flavors of a peanut butter and jam sandwich with the comfort of a homemade cookie.
This easy recipe uses simple pantry ingredients and bakes into cookies that are perfect for snacks, lunchboxes, or an afternoon treat. If you enjoy traditional peanut butter cookies with a fun, fruity twist, these Peanut Butter & Jam Cookies are a delicious option to try.
I may be getting old, but I still enjoy a peanut butter and jam sandwich every now and then. I have my daughter staying with me at the moment and we wanted to make something tasty together so we decided to make these easy Peanut Butter & Jam Cookies.
We love peanut butter cookies and the idea of adding some jam to the middles really appealed to us! I guess we are both kids at heart! We were really happy with how they turned out. Crispy edged, chewy in the middle and just sweet enough.
I have seen other people add an icing drizzle to their peanut butter and jam cookies. Personally I think that would be far too sweet for my taste. I liked these just as they are, and I think you will too! I really hope that you will be inspired to bake them. They also freeze well for longer storage.
INGREDIENTS NEEDED
TO MAKE
PEANUT BUTTER & JAM COOKIES
There is nothing out of the ordinary here. I used strawberry jam for mine, but you can use any kind of jam you enjoy and that you think goes well with peanut butter.
- 1/2 cup (115g) salted butter, at room temperature
- 3/4 cup (150g) soft light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 cup (180g) creamy peanut butter
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (188g) plain all-purpose flour
- 1 tsp baking soda
- strawberry jam
I always use salted butter for everything as I only keep salted butter in the house. You can use unsalted but as there is no salt in the recipe you may want to add a pinch to keep the cookies from tasting too "fresh" as my mother would say.
I used extra dark roasted peanut butter. I love the rich peanut butter flavor it brings to everything. Nice and toasty. You can use any creamy butter that you enjoy except for natural peanut butter. These cookies won't turn out well with natural peanut butter.
I use pure vanilla extract. In fact I make my own vanilla. You can find that recipe here. Its easy to make and is delicious.
I used Bonne Maman Strawberry Jam. It's my favorite brand of jam other than homemade.
HOW TO MAKE
PEANUT BUTTER & JAM COOKIES
These are really very simple to make if you follow the directions carefully.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking parchment. Set aside. (Alternately you can butter the baking sheets or spray with some baking spray.)
- Cream together the butter and both sugars in a bowl until smooth. (This helps to melt the sugar into the butter. I use my electric hand mixer.)
- Add the peanut butter, egg and vanilla and beat together until well amalgamated and smooth. (Your want everything to be mixed evenly.)
- Beat in the baking soda. Stir in the flour just until combined. (Don't overmix or you will have tough cookies.)
- Scoop out dough using a medium cookie scoop (1 1/2 TBS) and roll into balls. Place onto the baking sheet at least two inches apart, leaving space for them to spread. (You could actually roll the balls in some more granulated sugar if you wanted to, but I think they are sweet enough just as is. Alternately you could also roll them in crushed peanuts.)
- Use a spoon or your finger tip to make a small divot/hole in the center of each cookie. Fill each divot with 1 tsp of strawberry jam. (Don't be too generous with the jam as it expands a lot when heated.)
- Bake in the preheated oven for 11 to 13 minutes until the edges firm up. They should still be a little bit soft. (If they are not set at the edges, leave for a minute or two longer in the oven. Ovens can vary quite a bit.)
- Leave to cool on the baking sheets for several minutes before removing to a wire rack to cool completely. (If you try to move them too soon they may break.)
- If desired you can add a bit more jam to the centers to make up for any jam that might have been absorbed into the cookies while they were baking. (I did do this for presentation purposes. It is not totally necessary however as they are perfectly delicious without doing that, they are just not as pretty.)
FREQUENTLY ASKED QUESTIONS
about baking most cookies
CRISP OR CHEWY COOKIES?
If you prefer crisp cookies, press the dough flat with the bottom of a glass dipped in granulated sugar prior to baking. If you want soft chewy cookies, remove them from the oven about 2 minutes before they are done as they will continue to bake on the hot cookie sheet. If you want crisp cookies bake them for 2 minutes longer.
HOW CAN I KEEP MY COOKIES FROM SPREADING TOO MUCH?
- Don't substitute butter for shortening in a recipe which calls for shortening. shortening has a higher melting point, which means it doesn't liquify as quickly, and does a better job of holding the ingredients together. High butter cookie = a cookie that spreads.
- Grease your baking sheets only if the recipe requests you to do so. Most cookies will not stick unless they contain large amounts of butter or sugar.
- Make sure you preheat your oven before baking. If the oven is not hot enough the fat in the cookies will melt before the other ingredients have time to set up.
WHAT IS THE BEST WAY TO STORE COOKIES?
Cool cookies completely before storing. Pack them in single layers between wax or parchment paper to prevent sticking. Do NOT store crisp and soft cookies together in the same container. Store in an airtight container.
HOW DO I FREEZE COOKIES PROPERLY?
To freeze cookies, place them into airtight containers or freezer bags, again with a layer of wax paper or parchment paper in between the layers. Again, do not store soft and crisp cookies together. They will keep up to six months frozen. Label properly with the type and the date baked/frozen.
HINTS & TIPS FOR COOKIE BAKING SUCCESS
These hints and tips are sure to help you make the best cookies ever.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
A FEW OTHER
COOKIE RECIPES FOR YOU TO ENJOY
If you are a cookie monster like I am, then you might also enjoy the following delicious options!
QUARTER CUP COOKIES - These incredibly moreish cookies are made from exactly 1/4 cup of each of the main cookie ingredients, aside from the flavorings and soda. The end result is a delicious cookie that everyone enjoys. They were originally called 10 cup cookies, but that made far too many cookies for me, so I reduced everything to 1/4 cup!
LEVAIN BAKERY OATMEAL RAISIN COOKIES - A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies. Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn't be Levain.
Pin this recipe to your Dessert or Cookie Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 24 large cookies
Peanut Butter & Jam Cookies
Prep time: 20 MinCook time: 13 MinTotal time: 33 Min
Soft and tender cookies with a classic peanut butter and jam flavor. Children love these.
Ingredients
- 1/2 cup (115g) salted butter, at room temperature
- 3/4 cup (150g) soft light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 cup (180g) creamy peanut butter
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (188g) plain all-purpose flour
- 1 tsp baking soda
- strawberry jam
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line two baking sheets with baking parchment. Set aside.
- Cream together the butter and both sugars in a bowl until smooth.
- Add the peanut butter, egg and vanilla and beat together until well amalgamated and smooth.
- Beat in the baking soda. Stir in the flour just until combined.
- Scoop out dough using a medium cookie scoop (1 1/2 TBS) and roll into balls. Place onto the baking sheet at least two inches apart, leaving space for them to spread.
- Use a spoon or your finger tip to make a small divot/hole in the center of each cookie. Fill each divot with 1 tsp of strawberry jam.
- Bake in the preheated oven for 11 to 13 minutes until the edges firm up. They should still be a little bit soft.
- Leave to cool on the baking sheets for several minutes before removing to a wire rack to cool completely.
- If desired you can add a bit more jam to the centers to make up for any jam that might have been absorbed into the cookies while they were baking.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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