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Swedish Apple Pie (Skånsk Äppelkaka)
Instructions
Beat the softened butter (at room temperature!) with a pinch of salt, the white sugar (230 g) and the egg with a mixer for 3–5 minutes, until you have a smooth, creamy mass. Cold butter will leave lumps, so take it out an hour before you start.
Add the baking powder and the wheat flour sifted through a fine sieve. Sifting saturates the flour with air and removes any lumps, so the dough comes out airier.
Gradually pour in the milk (at room temperature) and knead a dense, elastic dough. Do not knead for too long – the gluten will make the pie “rubbery”. Two to three minutes is enough.
Spread the dough into a baking dish greased with butter and lightly dusted with flour. Peel and core the apples, cut them into thin slices 3–5 mm thick and arrange them neatly on the dough – in a fan pattern or overlapping.
In a small bowl, mix the brown sugar with the ground cinnamon – it is this mixture that gives the finished pie its distinctive “Scandinavian” taste.
Generously sprinkle the apples with the brown sugar and cinnamon mixture. Bake at 180 °C for 35–40 minutes, until a wooden skewer comes out dry and the crust is a lovely golden colour. Check after 30 minutes – ovens vary in power.
Let the pie cool completely in the dish for 15–20 minutes, then carefully turn it out and cut it into portions. The Swedish apple pie is ready!
Tips
- 1
Instead of apples you can use pears (more tender), peaches (a summer option), plums (they give a lovely colour and a touch of tartness) or quince (firm and aromatic).
- 2
Brown sugar can be replaced with ordinary white sugar plus 1/2 teaspoon of cinnamon – it will be less “Scandinavian”, but still tasty.
- 3
Serve with vanilla ice cream, whipped cream or vanilla sauce (vanillsås) – a classic Scandinavian pairing. I bake my apple charlotte on a similar principle.
- 4
The pie is good both warm (with melting ice cream) and cold (like a biscuit with tea) – whichever you prefer.
FAQ
What can I use instead of baking powder in the dough? +
Use ordinary baking soda slaked with apple or table vinegar, in a ratio of 1:2 (1 teaspoon of soda + 2 teaspoons of vinegar). Add the soda straight into the flour and the acid into the liquid ingredients. You can also use “Bakpulver” baking powder in the same proportion as ordinary baking powder. Without some kind of raising agent the pie will not rise and will be dense, so be sure to use something. The main thing is freshness – expired raising agents do not work.
How long does the finished pie keep? +
In the fridge under cling film – up to 3 days. Before serving you can warm it slightly in the microwave for 30 seconds or in the oven for 5 minutes at 150 °C, and the pie will be almost like freshly baked. On the second day the flavour becomes even richer, as the apples are fully soaked into the dough and the caramel crust. It can be frozen for up to a month – thaw at room temperature before serving. Fresh pie is always tastier, so bake it for an occasion.
Which apples are best to use for the pie? +
Sweet-and-sour varieties: Antonovka (the classic Russian choice), Semerenko (firm, with a tartness), Granny Smith (green and very sour – they need more sugar), Gala (sweet-and-sour, aromatic). Sweet red varieties (Golden, Florina) will make the pie cloying. Sour varieties give the most interesting “contrast” with the sweet caramel crust on top – and that is the classic Scandinavian taste. Do not use soft or overripe apples, as they will fall apart.
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