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Swedish apple pie is full of sweet, spiced apples draped in a buttery cakelike crust. It’s an easy dessert that’s perfect for fall!

Slice of apple pie on a plate with a fork, served with a scoop of vanilla ice cream. Whole pie and apples in the background.

This recipe has been retested and updated since first publishing October 2015.

Even though my family loves to eat apples all year long, in the fall I tend to start tucking them into everything we eat. I’m not quite sure how apple pie came to be known as such a quintessential American dessert, but plenty of other cultures have embraced the apple pie and put their own spin on it. One of my favorites is Swedish apple pie.

There are all sorts of variations on Swedish apple pie, but this version based on the one in my copy of Swedish Recipes Old and New is a favorite. The cookbook was created in 1955 by the American Daughters of Sweden, so you know these are the recipes that have been cooked for generations!

The best thing about this Swedish apple pie recipe is that there is no fussy pie crust to roll out. In fact, this is more like a cake than a pie, and very similar to a cobbler. As the pie bakes the batter fills in the spaces between the apples, creating bits of buttery, cakey goodness for each bite.

Whether you enjoy it for breakfast, tea time, or dessert, it’s sure to be a new fall classic at your house!

Ingredients for Swedish apple pie

Full list of ingredients including quantities is located in the recipe card.

Ingredients for a recipe are laid out on a white surface. Items include flour, sugar, baking powder, apples, vanilla, cinnamon, an egg, butter, salt, and cardamom.

You’ll need:

Apples
Granulated sugar
Ground cinnamon
Ground cardamom – A quintessential Swedish baking spice!
Butter
Egg
Vanilla
All-purpose flour
Salt
Baking Soda

When it comes to choosing the apples for this pie, I like to pick ones that are on the tart side to balance the added sugar. Granny Smith or Golden Delicious are good choices. You can also use a mix of sweet and tart apples for a nuanced apple flavor.

Note that the number of apples you’ll need will depend on their size. If using large apples you will need just 2, but with smaller apples you’ll need 3 or 4.

Two plates with apple pie slices, one with ice cream, next to whole apples and a striped cloth. A cast iron pan with remaining pie is in the background.

How to make this recipe

Preheat the oven to 350°F. Lightly butter a 9-inch pie plate and set aside.

Core, peel, and thinly slice the apples. Add to a bowl and toss with 1 tablespoon sugar, plus the cinnamon and cardamom. Spread in the bottom of the pie plate.

Sliced apples seasoned with cinnamon in a large metal bowl, with a spoon resting inside.

Sliced apples coated with cinnamon in a black cast iron pan, placed on a table with a cloth underneath.

Cut the butter into pieces and place in a microwave-safe bowl. Place a paper towel on top of the bowl to prevent splatters. Melt in 15 to 30 second increments. When almost completely melted, remove and stir to melt any remaining butter pieces. If the butter feels hot to the touch, let it cool briefly so it does not end up cooking the egg.

In a mixing bowl, stir together the melted butter and sugar. Stir in the egg and vanilla extract until smooth.

A white bowl with orange liquid mixture and an orange spatula on a light surface.

A white bowl filled with flour on a tiled surface, next to a colorful striped towel.

In another bowl, stir together the flour, baking powder, and salt, then add the dry ingredients to the wet ingredients.

Stir until completely combined and no dry bits remain, making sure to scrape down the sides and bottom of the bowl. The batter should be somewhat thick.

Dollop the batter on top of the apples and carefully spread into an even layer, reaching to the edges of the pie plate.

Cast iron skillet with unbaked dough, set on a white countertop with patterned cloth in the background.

Place in the oven and bake for 30 minutes, until golden brown and baked through.

This pie can be served warm, at room temperature, or chilled from the refrigerator. Add a scoop of vanilla ice cream, or drizzle over vanilla sauce from my croissant bread pudding.

A freshly baked cornbread sits in a cast iron skillet atop a cooling rack. A dish towel with striped edges is partially visible.

Storage tips

Cover any leftovers with foil or cling wrap. Swedish apple pie can be stored at room temperature for up to 3 days.

For longer storage, keep it refrigerated. This pie is easier to serve in slices when it is chilled.

Reheat individual slices in the microwave for 15-20 seconds.

More apple recipes you’ll love

Breakfast is obviously a go-to, like whole wheat apple cinnamon muffins, but we also like to go savory with pork cabbage skillet featuring apples.

For more apple desserts, try apple pie with cheese or apple spice cake.

Two plates with apple pie slices, each with a fork, placed on a striped cloth. One plate includes a scoop of vanilla ice cream. Apples are scattered nearby.

Make it a fully Scandinavian night by cooking up some Swedish meatballs to go with your Swedish apple pie!

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