Swedish apple pie – I don’t know if it is Swedish or not, or the recipe just showed up one day in my 1940s cookbook. This is a pie for streusel lovers. Because of the way it is made the streusel about as thick as you handle – more like a crumbly cake… no bread… no cookie… no… well, you’ll just need to try it.
The filling bakes up thick and juicy, tangy and full of flavor. The bottom crust is flaky and the topping is nutty and slightly crunchy. The aroma floating out of your oven will have the neighbors at your back door, coffee cups in hand – I don’t care how far away they live.
Tips for Making Apple Pie
To get the very best flavors out of your apple pies you need to combine several kinds of apples. If you have orchards and heirloom apples available you are in luck. If not try to mix Granny Smith, Honey Crisp, Winesaps, and what you do have available to get a good mix between tangy and sweet.[pullquote]I fear that he who walks over these fields a century hence will not know the pleasure of knocking off wild apples. Ah, poor man, there are many pleasures which he will not know! – Henry D. Thoreau[/pullquote]If not? Just use what you have – it will be delicious.
Sadly, when modern man decided to play around with apples in the early 20th century and developed the Red Delicious to the point that it would last for weeks on its way to market he didn’t take into consideration that the flavor and texture would be lost. Apples don’t taste like apples much anymore – and at the rate we are going all food will taste like bland sameness in fifty years. That’s why it’s important to support your local orchards if you have them, maybe plant a couple of your own heirloom trees if you life in an apple friendly climate, or try to buy heirloom organics at the store. Try varieties you haven’t tried before – Cameo, Pink Lady, and such. Mix and match to come up with an apple pie filling that fits your idea of what real apple pie should taste like.
When I am slicing apples for pie I like to keep them on the thick side because I think it gives the pie more flavor. Serve this warm with some vanilla ice cream on the side and let the chill winds blow!
- 3 cups peeled, cored and sliced Granny Smith apples
- 1 teaspoon ground cinnamon
- ¼ teaspoon cardamom
- 1 tablespoon white sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup white sugar
- ¾ cup unsalted butter, melted
- ¾ cup chopped pecans
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1 9"- unbaked pie crust
- Preheat oven to 350 degrees F.
- Sprinkle the apples with cinnamon, 1 tablespoon sugar, lemon zest, and lemon juice.
- Mix gently.
- Fill the crust with sliced apples, mounding in the center.
- In a medium bowl, mix 1 cup of sugar with the melted butter.
- Stir in pecans, flour, egg and salt.
- Mix well.
- Spread mixture over the apples.
- Bake in preheated oven for 60-70 minutes, or until golden brown.
- Cool slightly before serving