Apple Cobbler Pie (Swedish Apple Pie)

This is the easiest apple pie you’ll ever make! I’ve seen this referred to as Swedish Apple Pie, which from what I can tell is really just a riff on Swedish smulpaj, a type of fruit crumb pie. The apples are tossed in sugar and spices and then topped with a sweet simple crust that sets up on top and seeps down in between the apples as it bakes. It’s delicious warm and at room temperature.

SERVINGS: 8

INGREDIENTS:

Filling:

• 1 1/2 lbs Granny Smith apples, peeled and sliced 1/4 inch thick
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt

Crust:

• 1 1/2 sticks unsalted butter, room temperature
• 100 g / 1/2 cup light brown sugar
• 55 g / 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 125 g / 1 cup flour
• Confectioners’ sugar, for dusting

INSTRUCTIONS:

Preheat the oven to 350 F and spray a 9-inch deep dish pie plate with nonstick spray.

For the filling, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Transfer the filling to the pie plate and spread out evenly.

For the crust, set up a stand mixer with a paddle attachment. Add the butter and sugar and beat until fluffy and creamy, about 5 mintues. Beat in the egg and vanilla. Add the flour and salt and beat until just combined.

Dollop the crust mixture over the apples and spread evenly, covering the apples completely.

Bake for 1 hour until the crust is set and golden brown. Let it rest at room temperature for 10 minutes. Dust with confectioners’ sugar before slicing and serving.