Deep Dish Swedish Apple Pie

Susan and Gary made this recipe for a recent gathering and it was a huge hit.  This is such an easy pie to put together since there is no rolled crust to deal with in camp.

Deep dish Swedish Apple Pie


  • 5-6 large cooking apples, peeled and sliced into eighths (Granny Smith or other firm apples, such as Stayman or Honey Crisp)
  • 1 tsp cinnamon
  • 1 cup + 1 Tbsp white sugar
  • 1 Tbsp cornstarch
  • 1/4 cup chopped crystallized ginger (or walnuts)
  • 1 stick butter, softened
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour


  1. Generously butter a 10" deep pie pan.
  2. In a bowl, toss apples with 1 Tbsp sugar, cinnamon, cornstarch and ginger (or walnuts) and place in pie pan, mounded somewhat in center.
  3. In a bowl, beat butter and 1 cup sugar together until well mixed. Beat in egg and vanilla. Stir in flour to form soft cookie like dough. Spread dough over apples with a spoon leaving a 1 1/2" margin at the edges (dough will melt when placed in oven and overflow otherwise).
  4. Sprinkle a bit of additional sugar on the dough before baking if desired.
  5. Bake in preheated 375 °F 12" Dutch Oven (9 coals below, 18 on top) until top is well browned, apples are bubbling and soft in center of pie when pierced with skewer. The crust will filter down through the apples so it takes a while to bake thoroughly, approximately 60-70 minutes.
  6. Allow to cool before slicing.


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