Swedish Apple Pie (gluten-free, vegan, whole grain, dairy-free)

This Swedish apple pie is similar to a crisp and is naturally gluten-free, vegan, dairy-free and 100% whole grain! With a how-to video.

Last Monday, I was so excited about posting those caramel apple cheesecake bars that I forgot about my International Apple Cake Monday thing I have going on. But I’m back with this Swedish apple pie! It’s obviously not cake but it’s close enough. ;)

I Americanized this recipe by adding vanilla to the topping and some spices to the apples. Vanilla extract doesn’t seem to be a thing in Europe. Everywhere I go, I find vanilla sugar.

This Swedish apple pie is similar to a crisp and is naturally gluten-free, vegan, dairy-free and 100% whole grain! The reviewers love it.

And most brands aren’t even real vanilla sugar but use synthetic vanilla flavoring! Yuck. Luckily, it’s really easy to make homemade vanilla, so that’s what I use.

Most Swedish fruit pies I’ve had didn’t have any spice but because I’m me, I added cinnamon and cardamom. Scandinavians love their cardamom and so do I! It just belongs in this pie.

I’ve mentioned this before, but I was an exchange student twice in Sweden and have gone back for lots of visits during the summer. This has resulted in me eating lots of Swedish pies.

Swedish Apple Pie (gluten-free, vegan, whole grain, dairy-free – please click through to the recipe to see the dietary-friendly options!) With a video.

And lots of Swedish pancakes, kladdkaka (which is like a dense and fudgy brownie cake!), and pepparkakor (which are thin, crisp ginger cookies popular around Christmas!).

The type of pie here is called a smulpaj, or crumb pie and is almost like a crumble or crisp. I wanted to make today’s Swedish apple pie gluten-free, so I replaced all-purpose flour with oat flour, and although the texture is a little different, it’s no less delicious!

If apples aren’t your thing, any kind of fruit can be used, though you’ll probably want to adjust the amount of sugar and spices! Part of the beauty of this recipe is that it’s really hard to mess up. Pie crusts are kind of my nemesis so I LOVE this Swedish apple pie. :D

Swedish Apple Pie (gluten-free, vegan, whole grain, and dairy-free – please click through to the recipe to see the dietary-friendly options!) With a video.

Instead of ice cream, Swedish fruit pies are usually topped with vanilla sauce (that usually comes from a box, I might add!) I included a recipe for vanilla sauce in the book that uses egg yolks and cream but because I was feeling too lazy to divide eggs and I wanted the sauce to be dairy-free, I’m sharing a different version here.

This one is easier and uses a whole egg and milk rather than cream. For a vegan alternative, use my paleo vegan vanilla sauce! I’m not including the recipe here because it’s not as straightforward as the egg version.

It’s super easy but I think the post should be read before making the sauce as it includes a lot of tips and answers to substitution questions I’m anticipating.

Swedish Apple Pie (gluten-free, vegan, dairy-free, 100% whole grain)

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Rated 4.9 by 13 readers
Swedish Apple Pie (gluten-free, vegan, whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 slices

Ingredients

    For the apples:

  • 4 cups firm baking apples, peeled, cored and chopped to 1/4" chunks (this was about 4 medium apples or 492 grams of chopped apples)
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 1 tablespoon raw sugar or granulated sugar
  • For the topping:

  • 9 tablespoons (126 grams) coconut oil, melted
  • 1/2 cup (100 grams) raw sugar or granulated sugar
  • 1/4 cup (60 milliliters) maple syrup
  • 1 1/2 tablespoons vanilla extract
  • 1 1/4 cups (113 grams) rolled oats (use gluten-free oats, if necessary)
  • 3/4 cup + 1 1/2 tablespoons (78 grams) oat flour (use gluten-free oat flour, if necessary)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the vanilla sauce:

  • click here for the → paleo vegan vanilla sauce or see the recipe in the notes section below for a non-vegan vanilla sauce1

Directions

    For the pie:

  1. Preheat the oven to 350 °F (175 °C) and grease a 9" pie pan.
  2. In a large mixing bowl, stir together the apple chunks, cinnamon, cardamom and sugar.
  3. In another large mixing bowl, stir together the melted coconut oil, sugar, maple syrup and vanilla extract. Add the oats, oat flour, baking powder and salt and stir just until combined.
  4. Spread the apples evenly over the bottom of the prepared pie pan. Spread the topping over the apples.
  5. Bake for 40-45 minutes or until the apples are bubbly and the topping is firm.
  6. Serve warm, room temperature or cold.
  7. Cover and store at room temperature for up to 2 days. Refrigerate after that.

Notes

  1. This is the recipe for the non-vegan vanilla sauce.
    – 1 1/2 cups (355 milliliters) milk of choice (just not canned coconut milk)
    – 3 tablespoons raw sugar or granulated sugar
    – 1 tablespoon cornstarch
    – pinch of salt
    – 1 large egg
    – 1 vanilla bean or 1 tablespoon vanilla extract

    In a medium saucepan over medium heat, stir together the milk, sugar, cornstarch and salt. Whisk in the egg. Slice the vanilla bean open and scrape out the seeds. Add them to the pan along with the scraped-out bean.

    Bring to an almost simmer while stirring constantly. It should thicken quite a bit and coat the back of a spoon. It's okay if it simmers briefly, but do not let it boil. It'll likely take 5-10 minutes. If using vanilla extract instead of a vanilla bean, add it now. It will continue to thicken a little as it cools. Remove the vanilla bean before serving. Once cooled, refrigerate in an airtight container for up to 3 days.

Recipe by  | www.texanerin.com

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111 comments on “Swedish Apple Pie (gluten-free, vegan, whole grain, dairy-free)” — Add one!

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  • Elizabeth
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    says
    October 19, 2019 @ 8:09 pm

    This pie was excellent. I went apple picking and had a surplus of multiple types of apples. I made this just as you suggested and it was PERFECT! Thank you for this wonderful recipe 😀

    Reply
    • Erin replies to Elizabeth
      October 20, 2019 @ 7:40 pm

      You’re welcome! I’m so glad that you enjoyed the pie. :) Thanks for your comment!

      Reply
  • Elaine says
    October 5, 2019 @ 3:27 pm

    This looks yummy and I have a lot of apples right now.
    Can’t wait to try this!
    Thank you.

    Reply
    • Erin replies to Elaine
      October 14, 2019 @ 8:56 pm

      You’re welcome! Hope you’ll enjoy it. :)

      Reply
  • Leila Higgs
    ♥♥♥♥♥
    says
    August 19, 2019 @ 3:20 am

    Hello Erin,
    I’m not sure why it’s taken me so long to comment but today, after checking my pinterest for your recipe, I decided it was high time that I did.

    I just wanted to let you know that I’ve been making this recipe for the last 4 or 5 years. This pie comes out consistently fabulous any time I make it. I have to say that I have tried Truvia in place of the sugar, as well as Pyure (my personal fave), and that I have used any apples that I have had on hand all with marvelous results. It’s always so delicious and yummy that I don’t even make the vanilla sauce anymore. Ive substituted other fruits like strawberry/rhubarb mix and mixed berries, adding 2 to 3 TBS corn or potato starch if I use these other fruits and they have all come out treat with rave reviews. I even put the topping on a cheesecake batter and it was ab fab as well. I sent it home with my niece uncooked so they could cook it that evening or the following morning fresh. She is a huge fan of cheesecake. Evidently the pie got tipped a bit (good thing I wrapped it well and tight). She said the baked it the next morning as disheveled as it was and it was a huge success.

    I’m known as a good cook amongst my family and friends and I get alot of recipes online, but I have to say that yours tops them all. I’ll sign up to follow you and I’m excited to see what else you’ve shared.

    Sincere thanks for one of the best recipes in my collection!

    Reply
    • Erin replies to Leila Higgs
      September 4, 2019 @ 7:22 pm

      Hi Leila! I’m really sorry for just now replying. I just got back from vacation! I’m thrilled that you’ve been enjoying the recipe all these years and that you think my recipes are tasty. :D The cheesecake batter sounds like a delicious addition! How did you do that version? It’s good to know that different fruits work well. I’ve tried an all blueberry version and while it was insanely delicious, it couldn’t be cut like a pie. It was more of a crumble. Sorry again for my slow reply and thank you for your super kind words! They’ve made my day.

      Reply

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