Swedish Apple Pie – Super Quick + Easy!

This Swedish apple pie is similar to a crisp and has an amazingly easy topping. It’s my most-requested Thanksgiving dessert and as a bonus, can easily be made gluten-free, vegan and dairy-free. It’s perfect with ice cream, vanilla sauce or custard on top.

When I google Swedish apple pie, I see a lot of recipes that don’t resemble the Swedish pie that I know. They’re all missing oats!

And texture. So here’s my version.

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

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!).

I have so much love and nostalgia for all things Swedish. Whenever I make this pie or the kladdkaka I mentioned above, which I make quite often, I feel all warm and fuzzy.

What is a Swedish apple pie?

The type of pie here is called a smulpaj, or crumb pie and is almost like a crumble or crisp. You can make a traditional version with all-purpose flour or white whole wheat flour, or you can make it gluten-free with oat flour.

Oat flour is just ground up oats, so if you don’t have any, don’t worry – you can make it yourself with oats (see more on that below).

To make this pie, you just have the apples on the bottom and a topping. No fussy crust. It’s really so quick and easy!

Need to make something for gluten-free family or friends?

If you’re not gluten-free but need to make a gluten-free pie for Thanksgiving, this is an awesome option. You don’t need to buy any special ingredients.

You do need gluten-free oats + gluten-free oat flour, but the GF oats can be found in most grocery stores. And once you’re done with this pie, you can use the oats up however you normally use oats instead of having a bag of gluten-free flour around.

Or you can make this gluten-free apple crisp, which also uses oats and oat flour. These healthy banana muffins also look fantastic!

Swedish apple pie

Traditional version vs. a healthier one

You’ve got several options when making this pie!

  • Flour: all-purpose flour, oat flour, or whole wheat flour
  • Fat: butter or coconut oil
  • Sugar: granulated sugar or coconut sugar

Note that if you use coconut sugar, the pie will be quite a bit darker in color.

What makes this pie better than regular pies

Pie crusts are kind of my nemesis. They often fail, they’re messy, and I find that unless they’re a cookie crust, they usually don’t even taste good.

And when it comes to gluten-free pie crusts, a lot are soggy. No, thanks! These caramel apple pies are an exception. Their oatmeal cookie crust is amazing!

So I am all about this crustless apple pie. You just combine the apples with the spices and sugar, put them in the pie pan, and then pour the topping over the apples.

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 belongs in this pie.

If apples aren’t your thing, any kind of fruit can likely 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.

Swedish apple pie

A great make-ahead pie

A lot of recipes, especially gluten-free pie recipes, are best when served on the same day. If you make them ahead of time, the pie crusts can be soggy when it’s time to serve them.

This paleo vegan pumpkin pie is, by far, my favorite pumpkin pie, but it can only be made 1 day ahead of time.

That’s not a problem with this apple pie. This is one pie that’s actually better after it’s sat for a bit. So this is a great option for Thanksgiving!

You can absolutely make it on Tuesday and let it sit on the counter until Thursday.

How to serve this pie

Instead of ice cream, Swedish fruit pies are usually topped with vanilla sauce (that usually comes from a box, I might add!). At least it did in the families I stayed with.

What you see in the pictures is this vegan custard. It is so thick, creamy and flavorful!

The sauce you see in the video is this paleo vegan vanilla sauce.

If you try out this pie, I’d love to hear what you think!

Swedish apple pie

Questions about this pie?

  • Can I use different fruit?

    I haven’t tried it but any kind of fruit can be used, although you’ll likely need to adjust the amount of sugar and spices!

    Luckily, its way more forgiving than a regular pie. You don’t have to worry about the filling making the bottom crust soggy because there is no bottom crust!

    I’m thinking that a different fruit would make the pie harder to cut. I was able to get neat pieces pretty easily but think using berries would be messier.

  • Do I have to peel the apples?

    Yes. I just made this pie again, to test it with unpeeled apples, for people who are in a hurry this Thanksgiving. Unfortunately, you can taste the peel and it tastes a bit funny.

  • What type of apples should I use?

    To be honest, I usually make this with whatever we have sitting around. But if you’re going shopping, anyway, you might as well pick up some proper baking apples!

    According to this article, Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonathan or Jonagold, Braeburn or Northern Spy are best for baking.

    I’ve never tried Northern Spy but I’m intrigued and wish we had them where we live!

  • Can I omit the cinnamon and cardamom?

    I mean, if you have to, sure. But if you’re not allergic to or don’t hate cinnamon, please at least just that.

    The cardamom adds an amazing touch so I highly recommend it but know that most people don’t have cardamom at home.

  • Can I use a different fat?

    So far I’ve just made it with coconut oil and butter, so I’m really not sure. If you try something else out, let us know in the comments how it worked out!

  • Photos updated 10/2020. Here’s an old one! You’ll find the recipe for that sauce in the notes section, below the recipe. That sauce is not vegan. There are links to the two vegan sauces in the recipe.

    Swedish apple pie

  • Can I use a different sweetener?

    I haven’t tried it but think anything you usually use as a sub for granulated sugar would work here.

    If you use coconut sugar, the crust will be much darker and have a darker taste, which I think isn’t a bad thing for the flavors in this pie.

  • Can I reduce the sweetener?

    I wouldn’t recommend it. It’s not a lot of sweetener for a whole pie and it’s needed to keep the crust together.

    Feel free to omit the 1 tablespoon of sugar in the filling, if you don’t want the filling to be sweet.

  • Can I use something other than maple syrup?

    Honey or agave would almost definitely work, though I haven’t tried it.

  • Do I have to use oats / oat flour?

    Yes, sorry, there’s not a good sub for either one. See below for how to make oat flour!

  • Swedish apple pie

  • How do I make oat flour?

    You can whirl some quick or rolled oats in a food processor, high-powered blender like a Blendtec or Vitamix or an electric coffee grinder until it’s very fine and powdery.

    My favorite way for small amounts is the coffee grinder. Then the high-powered blender. Those both get the oat flour really fine.

    If you have a large food processor, you’ll probably need to grind more oats than you need for this recipe to get it to grind the oats finely enough. And even then, the oat flour won’t be as fine as with the other two methods. But it’ll still work!

    I have a large food processor and need at least a cup or two of oats to even get it over the blade.

Swedish apple pie

Swedish Apple Pie (gluten-free, vegan options)

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Rated 4.9 by 13 readers
Swedish Apple Pie – Super Quick + Easy!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 slices

This Swedish apple pie is almost like a crisp and is as easy as one, too.

Ingredients

    For the filling:

  • 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) refined coconut oil1, melted and still warm or 9.5 tablespoons (133 grams) butter for non-vegan, non-dairy-free, melted and still warm2
  • 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 (if GF, use GF oats)
  • 3/4 cup + 1.5 tablespoons (78 grams) oat flour (if GF, use GF oat flour) OR for non-GF, use 3/4 cup + 2.5 tablespoons (113 grams) all-purpose flour or white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the vanilla sauce:

  • click here for the → vegan custard you see in the photos or use this cashew-based paleo vegan vanilla sauce or see the recipe in the notes section below for a non-vegan vanilla sauce3

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 filling ingredients. Spread the apples evenly over the bottom of the prepared pie pan.
  3. In another large mixing bowl, stir together the the topping ingredients, just until combined. Spread the topping over the apples.
  4. Bake for 40-45 minutes or until the apples are bubbly and the topping is firm.
  5. Serve warm, room temperature or cold. I recommend letting it sit for about 3-4 hours or until it's cooled. This allows the flavors to come together better and it's much easier to cut. When still warm, it's more like a crumble and you won't get clean slices.
  6. Cover and store at room temperature for up to 2 days. Refrigerate after that. This is great made a day or 2 ahead of time!

Notes

  1. I prefer refined because it has no coconut taste. You can use unrefined if you don't mind some coconut flavor.
  2. It's easier to get the topping over the apples if the topping is pourable. That's why I recommend using still warm melted fat. If your topping firms up, put it in the microwave at half power for a few seconds. Mix and pour over the apples.
  3. 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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120 comments on “Swedish Apple Pie – Super Quick + Easy!” — Add one!

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  • Yang says
    February 16, 2019 @ 6:35 am

    The pie looks delicious! I love that vanilla cream on top too! I’m no fan of apples, but apple pies, yes ma’am! I haven’t tried Swedish apple pie before, but I will soon thank you to your recipe.

    Reply
    • Erin replies to Yang
      February 23, 2019 @ 7:57 pm

      I’m glad to hear that! I hope you’ll love it as much as I do!

      Reply
  • Sylvie
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    January 13, 2019 @ 2:11 pm

    Hello,
    This is to me the first gluten free and dairy free dessert that is sooooo delicious! Thanks for sharing this ! Can’t wait to try other recipes!

    Reply
    • Erin replies to Sylvie
      January 14, 2019 @ 12:58 pm

      Hi there! You’re welcome. :) I’m happy that you finally had a successful GF / DF treat. I have loads more and hope that you’ll enjoy them just as much. Thanks for your comment!

      Reply
  • Monique says
    November 30, 2018 @ 4:48 pm

    It looks delicious, but I can’t use oats. Is there a gf flour substitute?

    Reply
    • Erin replies to Monique
      December 2, 2018 @ 7:32 pm

      Hi there! I’m sorry for just now seeing your question. Unfortunately there’s not a good sub for oat flour (I’ve tried several). Sorry about that!

      Reply
  • Crystal
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    May 29, 2018 @ 8:45 pm

    TexanErin does it again! I served it, about 20 minutes out of the oven (we couldn’t wait) with a coconut milk almond sauce and non-dairy whip. My husband said: “that one is a keeper!” I even replaced the granulated sugar with 1/4 c monk fruit sugar and 1/4 c Eryithol. I used coconut sugar in the apples and glycerite stevia in the sauce. So yummy, homey, and palate pleasing. Nothing but happiness here!!

    Reply
    • Erin replies to Crystal
      June 2, 2018 @ 4:51 pm

      Oooh! Thanks for sharing your lower-carb version. :) What a great tip! I’m really happy that you enjoyed it. Thanks a bunch for your comment!

      Reply
  • Diana says
    December 20, 2017 @ 5:41 pm

    Hey Erin! I made this pie and my vegan friend said it was, “the tastiest pie she’s ever had” and my non-vegan friend, who loves to bake, said the pie was, “the bomb.” This is the first recipe I’ve tried of yours and I’m SO excited to try others! I made this pie again today with the non-vegan vanilla sauce to bring home to my family for Christmas– I know they’ll love it =D

    Reply
    • Erin replies to Diana
      December 20, 2017 @ 8:54 pm

      Aww, yay! I’m so very happy that you and your friends enjoyed the pie. I hope that your family will like it just as much! And I hope that you’ll love the other recipes. :) Thanks for your comment!

      Reply
  • Marie says
    November 22, 2017 @ 11:13 pm

    I’m wondering if I can make this a day before we plan to eat it? I’m assuming it would be fine in the fridge overnight? What about the vanilla sauce? Everyone is so excited to try this!

    Reply
    • Erin replies to Marie
      November 23, 2017 @ 9:20 am

      Sorry for the slow reply! I’m 6 hours ahead of ET so your comment came in while I was already sleeping. For the pie, cover and store at room temperature for up to 2 days. Refrigerate after that. Vanilla sauce can be made a few days in advance and refrigerated. :)

      Reply
  • Katie
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    November 20, 2017 @ 1:19 am

    This pie is delicious!! I can’t eat gluten or dairy, but everyone else in my family has no restrictions. This recipe got a big thumbs up from everyone!

    Reply
    • Erin replies to Katie
      November 20, 2017 @ 6:27 pm

      That’s awesome that everyone enjoyed it! Thanks a bunch for your comment. :)

      Reply
  • Joyce johnson says
    November 11, 2017 @ 9:16 pm

    My husband can’t have coconut oil. Will the taste change too much if I use canola or olive oil? And probably leave sauce off too. Poor guys diet is restricted.

    Reply
    • Erin replies to Joyce johnson
      November 13, 2017 @ 10:05 pm

      Sorry for the slow reply! Have been in the hospital giving birth. :) Don’t think it’ll change the taste but it may affect the texture a little since coconut oil is solid at room temp and those oils aren’t. Butter would work if he can have that!

      Reply
  • Kate says
    October 11, 2017 @ 12:33 am

    My pie is in the oven now! Can I use ener-g egg replacer or another egg alternative for the topping sauce? The vegan version has nuts in it and my kid is allergic to nuts, eggs, dairy! Side note, they enjoyed making the pie and “tasting it” before baking it!!

    Reply
    • Erin replies to Kate
      October 11, 2017 @ 6:16 am

      Sorry for just now replying! I’m 6 hours ahead of ET so I was already sleeping. I really don’t think that an egg replacer will work for that sauce, but I could be wrong! And I unfortunately don’t have a third vanilla sauce suggestion. Sorry about that! I’m happy they had fun making it and I hope they enjoyed it, too. :)

      Reply
  • yasmine bakry says
    October 10, 2017 @ 3:20 pm

    hi, i wish you include nutrition facts and calories per serving to the recipes
    thank you

    Reply
    • Erin replies to yasmine bakry
      October 11, 2017 @ 8:30 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

      Reply
  • David Lawson
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    October 9, 2017 @ 3:16 am

    I’m Norwegian and remember my grandma making this. Tomorrow is a trip to the farm stand for apples. Thanx so much.

    Reply
    • Erin replies to David Lawson
      October 11, 2017 @ 8:46 pm

      I hope you get a chance to try it out and that it brings back some nice memories for you. The cardamom taste always takes me back to Scandinavia. :)

      Reply
  • Kendra
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    September 28, 2017 @ 8:45 pm

    Great recipe, Erin! I made this for my office’s Apple Bake-off, and it won Audience Favorite! I used the vegan version of the sauce, and everyone was RAVING about it. Thanks for this wonderful vegan recipe – I’ll be keeping it in my recipe box for a long time.

    Reply
    • Erin replies to Kendra
      September 28, 2017 @ 9:23 pm

      Oh, wow! This comment made my week. I don’t think anyone has ever told me about one of my recipes winning a bake-off. How fun! :) And that’s awesome that people enjoyed vegan sauce, too! Thanks a bunch for your nice comment.

      Reply
  • Michelle says
    September 18, 2017 @ 5:20 am

    Loved this recipe. We cut sugar in half and was still phenomenal!

    Reply
    • Erin replies to Michelle
      September 21, 2017 @ 9:18 pm

      Wow, that’s awesome! So happy it came out well with just half the sugar. :) Thanks for your feedback!

      Reply
  • Cristina Rossi says
    September 14, 2017 @ 12:01 am

    Best recipe I’ve found this year

    Reply
    • Erin replies to Cristina Rossi
      September 15, 2017 @ 8:50 am

      Woohoo! So happy to hear that. Thanks for your comment!

      Reply
  • Sarah
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    September 12, 2017 @ 2:34 am

    This is amazing! My husband, who has no dietary restrictions, has declared this his new favorite!! And I’m so thankful to have a new, delicious recipe for my son who has multiple food allergies. He loved it. Thank you! I’ll be making this again and again.

    Reply
    • Erin replies to Sarah
      September 15, 2017 @ 8:37 am

      I’m so happy your family liked it! Especially your son – it’s hard to find good recipes when you have so many allergies to deal with. And awesome that your husband liked it, too. Thanks for your comment (and sorry for the slow reply!). :)

      Reply
  • Danae says
    July 8, 2017 @ 7:19 pm

    Hi! This looks so yummy! Question about the sauce. Is it supposed to be served warm or cold? Thanks!

    Reply
    • Erin replies to Danae
      July 9, 2017 @ 11:11 pm

      Hi! Thanks. :) Either works! I prefer chilled.

      Reply
  • Siri B says
    June 25, 2017 @ 11:15 pm

    This looks amazing! I’m a Swede in Australia and I loove my smulpaj. I will definitely give this vegan version a go!
    If you’re ever back in Sweden you can find vanilla powder in jars at ICA or Hemköp, which is 100% ground vanilla and free from sugar, alcohol and preservatives :)
    Perfect for raw food and sugar free desserts!

    Reply
    • Erin replies to Siri B
      July 1, 2017 @ 10:18 pm

      I hope you’ll enjoy the pie! Thanks for the tip on ground vanilla powder. :) We also now have that in Germany! Still having issues with the extract but doesn’t matter since I make it myself. I actually have about 5 liters sitting around. :D Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.

      Reply
  • Tam
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    April 18, 2017 @ 10:51 am

    O-M-G it is absolutely perfect, thank you so much for this amazing recipe!
    Have a nice day! <3

    Reply
    • Erin replies to Tam
      April 20, 2017 @ 8:22 pm

      I’m so happy you liked it! Thanks a bunch for your comment and I hope you’re having a great day, too. :)

      Reply
  • Andrea says
    March 7, 2017 @ 3:45 pm

    This looks delicious. I was wondering if it was possible to make this recipe with pears instead of apples?

    Reply
    • Erin replies to Andrea
      March 8, 2017 @ 5:07 pm

      Thanks! I’ve never actually baked with pears so I’m not sure how they’d hold up. They’re a lot juicier than apples, right? That’s what would worry me. Sorry I don’t have a better answer for you!

      Reply
  • Amanda says
    January 4, 2017 @ 6:32 pm

    I plan on baking this tomorrow for my mom’s birthday! I’m curious what kind of apples you chose to use?

    Reply
    • Erin replies to Amanda
      January 4, 2017 @ 6:35 pm

      I believe I used whatever I had laying around but I’d recommend a mix of Granny Smith and something sweeter! Here’s a great list of apples good for baking. I hope your mother has a great birthday. I’d love to hear how the pie comes out!

      Reply
  • Alison Jones says
    October 25, 2016 @ 3:18 pm

    Vanilla is most definitely a thing in Europe and the ‘real’ thing is readily available in all supermarkets.

    Reply
    • Erin replies to Alison Jones
      October 25, 2016 @ 6:23 pm

      In my 9 years living in Sweden and Germany and travelling during that time, I have never found vanilla extract in any supermarket. I recently found artificial vanilla flavoring in a large German store (like Walmart) but that’s it. I haven’t looked in England, Ireland or anywhere in Eastern Europe so perhaps they have it. :)

      Reply
      • Fee replies to Erin
        January 26, 2017 @ 9:28 am

        You can find vanilla extract in a lot of food stores. I don’t know where you gave a look, but it is quit easily to find :)

        Reply
      • Juliana replies to Erin
        May 20, 2017 @ 12:33 pm

        I live in the Czech Republic and I have to agree with Erin :) And I thought it was a Czech thing!

        Reply
        • Erin replies to Juliana
          May 20, 2017 @ 10:59 pm

          Haha. It’s a European thing for sure! I’ve looked in so many full-sized grocery stores in lots of different countries and it doesn’t seem to exist. Unless they’re hiding it somewhere other than the baking aisle… ;)

  • Tusdae Convertino says
    October 7, 2016 @ 11:20 pm

    Can you use another flour besides oat flour. If so which type?

    Reply
    • Erin replies to Tusdae Convertino
      October 8, 2016 @ 9:34 am

      I’ve only tried this with oat flour, sorry! Do you have oats? You can just process them in a food processor / coffee grinder until they’re powdery!

      Reply
  • Thanksgiving!! says
    October 6, 2016 @ 3:28 pm

    This looks ridiculously good. Dumb question.. but I’m new to cooking.. apples on the bottom and the oats mixture on top? Your pic doesn’t look too layered, does it all mix in while cooking or should the mixture be able to pour and combine through the apples? I’ve never made a pie without a crust before (or a pie in general to be honest!)

    Thanks!!!

    Reply
    • Erin replies to Thanksgiving!!
      October 6, 2016 @ 8:53 pm

      Thanks! And it’s not a dumb question. Now that I look at the pictures, it doesn’t look layered, does it? But I made the recipe exactly as written so I guess the mixture seeps down in there! I think this is a great pie to start off with because it’s a lot easier than a regular one. I’d love to hear how it comes out! Good luck. :)

      Reply
  • Pat Plu says
    September 9, 2016 @ 1:15 pm

    Looks great! However, the recipe uses milk and egg. The milk could be non-dairy, which would make it non-dairy. It also uses an egg. Eggs are not vegan. You should not have it stated in your posting of the recipe that it is vegan. It is misleading. There is nothing naturally vegan in this recipe if you use regular milk and an egg. Please correct that misleading information in your post. Thanks!

    Reply
    • Erin replies to Pat Plu
      September 9, 2016 @ 3:20 pm

      The pie is vegan but the sauce isn’t. There’s a link to the vegan alternative for the sauce in the recipe. :)

      Reply
  • Lib says
    September 8, 2016 @ 7:09 pm

    Could I make an extra one and freeze it?

    Reply
    • Erin replies to Lib
      September 8, 2016 @ 9:38 pm

      Hmm. I don’t think it’d freeze very well (but I could be wrong!).

      Reply
  • Susan Wells says
    August 17, 2016 @ 6:19 pm

    Did you get that Swedish coffee cake recipe from Katerina @diethood? I would really like to try it also.
    I am from a Norwegian family,. and we really like
    our cardamom too.
    I will be making your delicious Swedish apple pie
    very soon. Thanks

    Reply
    • Erin replies to Susan Wells
      August 18, 2016 @ 5:25 pm

      I found it here! I hope you’ll enjoy the Swedish apple pie. :)

      Reply
  • brittany says
    March 8, 2016 @ 3:10 pm

    I’m confused. The vegan alternative also includes one large egg. I was under the impression the vegan means no animal products. Like eggs…or milk or cream. Maybe a better title for this post would be WITH vegan alternative recipe (that isn’t really vegan) having a large picture of the pie with vegan written on it is extremely misleading when it’s just a vegan alternative.

    Reply
    • Erin replies to brittany
      March 11, 2016 @ 9:33 am

      There’s no egg in the vegan alternative. You see where it says, “Use this as a vegan alternative”? You have to click on “this” to bring you to the vegan alternative. The vanilla sauce, which contains the egg, was just something extra I threw in because people asked for the recipe. The pie itself (the post is titled Swedish Apple Pie and not Swedish Apple Pie with Vanilla Sauce) is indeed vegan.

      Reply
      • Kira Robinson replies to Erin
        September 9, 2016 @ 3:27 am

        I was reading it the same as Brittany. I assumed the pink “this” wasn’t a hyperlink but rather it was saying the pink font words in the alternative recipe were the changes made. Bit confusing. Glad I read this though or I would have never clicked on the “this” : )

        Reply
        • Erin replies to Kira Robinson
          September 9, 2016 @ 3:19 pm

          Oh! Thanks for explaining that. I couldn’t understand why people were having issues with it. I’ve made it clearer by saying, “please click here for the vegan alternative.” Thanks! :)

  • Reniata Fairview says
    February 26, 2016 @ 1:11 am

    I could not find cardamom in the store! Will it taste very different without it?

    Reply
    • Erin replies to Reniata Fairview
      February 26, 2016 @ 5:38 pm

      It’ll be great without! You could add a little more cinnamon if you want. :)

      Reply
  • Vanessa Ryan
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    December 27, 2015 @ 4:55 pm

    Accidentally used almond extract for the topping instead of vanilla because I hadn’t quite had my coffee yet and it was amazing!! I recommend trying this version too!!

    Reply
    • Erin replies to Vanessa Ryan
      December 27, 2015 @ 5:06 pm

      That does sound delicious! I love almond extract, especially paired with cardamom. I’m definitely trying that! Thanks for your tip. :)

      Reply
  • Carol Ann Napolitano says
    December 13, 2015 @ 1:41 am

    I’ve never made a apple pie since going grain free. I bought so many apples, and my son Joe asked me to make a apple pie for tonite. I’ve look at so many but this one really caught my eye, so much that I’m not gonna make it, not until tomorrow anyway. I really want to give this pie a whole day to make sure it comes out right. I’ve read the comments and everyone is so nice and so friendly, I just wanted to say hi, and can’t wait to try this, and I’ll keep you guys posted on how it came out, my son is gonna love that sauce. He works out so much and eats clean most of the time, he really deserves this pie, heck we all do! Thanks, take care!

    Reply
    • Erin replies to Carol Ann Napolitano
      December 13, 2015 @ 2:15 pm

      I hope that you and your son will enjoy the pie! But it’s not grain-free (because of the oats) – it’s just gluten-free. I hope that’ll still work for you all! Thanks so much for your nice comment. :)

      Reply
  • Brianne @ Cupcakes & Kale Chips says
    November 25, 2015 @ 3:34 am

    Erin, I am totally making this tomorrow for Thanksgiving. Wondering though, since I don’t have to make it dairy free, do you think it would be fine with butter?

    Reply
    • Erin replies to Brianne @ Cupcakes & Kale Chips
      November 25, 2015 @ 8:00 am

      I’m honored that you want to make this for Thanksgiving. :) Coconut oil is 100% fat and butter is 80% so in certain types of recipes, you have to use a little less coconut oil than butter. I’m guessing you’d need 9.5 tablespoons of butter but it’s just a guess. I hope you’ll enjoy it!

      Reply
  • arlene mellifluous says
    November 10, 2015 @ 4:25 pm

    This recipe is mislabeled as vegan, since it contains egg.

    Reply
    • Erin replies to arlene mellifluous
      November 10, 2015 @ 4:28 pm

      The pie doesn’t contain egg. The egg is in the optional vanilla sauce. In the post and in the recipe, I link to a vegan alternative for the vanilla sauce. I hope that helps. :)

      Reply
  • Rose | The Clean Dish says
    October 8, 2015 @ 4:03 am

    You are so right! It’s vanilla sugar everything in Germany. Also, the fake vanilla is horrendous, I absolutely agree! Well, this Swedish apple pie takes the cake (gettit?!) – My mom is visiting and looking for stuff to bake so guess what I’ll be having tomorrow as dessert :)) thanks for another awesome recipe!!

    Reply
    • Erin replies to Rose | The Clean Dish
      October 14, 2015 @ 5:40 pm

      Haha. Good one! :D How long has your mom been visiting?! It feels like it’s been such a long time!

      Reply
  • Kim Beaulieu says
    October 7, 2015 @ 9:43 am

    I really wish I lived near you. I would be over every single Monday. Apples all the live long day.

    I make my own extracts too. Just so much fun to make, and then you know what’s in them. Always a good thing.

    Reply
    • Erin replies to Kim Beaulieu
      October 7, 2015 @ 9:08 pm

      I wish you lived near me, too! We could exchange goodies. :)

      Reply
  • Jessica (Savory Experiments) says
    October 7, 2015 @ 4:09 am

    Yay for apple season!!!! This looks amazing, I might give a whirl this weekend along with vanilla bean ice cream.

    Reply
  • Emma {Emma's Little Kitchen} says
    October 6, 2015 @ 11:26 pm

    Ooooh ohh! I have heard of swedish apple pie… this looks WONDERFUL!

    Reply
  • Cookin Canuck says
    October 6, 2015 @ 7:24 pm

    I’m so surprised that vanilla isn’t use often in European baking! Who knew?! Once again, you’ve made one stunning apple dessert. I need to make this for my husband.

    Reply
    • Erin replies to Cookin Canuck
      October 7, 2015 @ 9:06 pm

      Thanks! And yeah, they seem to prefer vanilla sugar for whatever reason. I definitely prefer extract. :)

      Reply
  • Renee - Kudos Kitchen says
    October 6, 2015 @ 5:59 pm

    This Swedish pie looks absolutely delicious and that vanilla sauce really tops it off nicely. I love cardamom too, so that’s a really nice touch with apples.

    Reply
  • Lora @cakeduchess says
    October 6, 2015 @ 3:00 pm

    How wonderful you were an exchange student in Sweden and have spent time there. I love Swedish sweets and this is getting added to my list of must-bake!! That vanilla sauce looks fantastic!

    Reply
  • Rachel Hosie says
    October 6, 2015 @ 9:51 am

    Looks divine! Also, I should let you know that vanilla extract is totally a thing in the UK – I think it’s more in Continental Europe where it’s harder to find :) x

    Reply
    • Erin replies to Rachel Hosie
      October 7, 2015 @ 9:04 pm

      Oh, neat! I’ll have to look for it the next time I go. Thanks for the tip. :)

      Reply
  • Sara says
    October 6, 2015 @ 4:16 am

    I love cardamom too, it’s awesome in cranberry sauce at the holidays! This cake looks like something I need to make ASAP!

    Reply
    • Erin replies to Sara
      October 7, 2015 @ 9:04 pm

      I’ve never tried it in cranberry sauce. I’ll have to try that!

      Reply
  • Becky Hardin | The Cookie Rookie
    ♥♥♥♥♥
    says
    October 6, 2015 @ 1:22 am

    I have GOT to try this!! Love the flavors. This looks like perfection!

    Reply
  • Meg @ With Salt and Wit
    ♥♥♥♥♥
    says
    October 5, 2015 @ 11:17 pm

    Holy moly….I am drooling over here. Thank goodness because you just made my Monday! That sauce, that cake, everything about it has my name on it!

    Reply
  • Brenda@SugarfreeMom says
    October 5, 2015 @ 10:34 pm

    That looks so much better than so many apple cakes I’ve seen around, more dense and lots of apples. But that vanilla sauce looks even better, i’d use that to top on pretty much everything!

    Reply
  • Sarah @ Bourgeois Essence
    ♥♥♥♥♥
    says
    October 5, 2015 @ 8:58 pm

    I love autumn time! This automatically makes me think of all kind of different “wintery” spices I can use in recipes. Love how you have combined them with apples!

    Reply
  • Stephanie says
    October 5, 2015 @ 8:27 pm

    These pictures have me drooling! Looks super delicious!

    Reply
  • Ashley @ Wishes & Dishes says
    October 5, 2015 @ 8:25 pm

    Love the spices that you added and that you made it your own! I have never made Swedish apple pie but it looks too good not to try!

    Reply
  • Katerina @ Diethood says
    October 5, 2015 @ 7:33 pm

    I think I’m in love with this unique pie! I make a Swedish coffee cake and everyone is always like, what the what?!? It’s totally different than its American counterpart. :-D

    Reply
  • Amy Stafford says
    October 5, 2015 @ 6:03 pm

    That sauce looks amazing topped over all that apple yumminess!

    Reply
  • Medeja says
    October 5, 2015 @ 5:29 pm

    Looks lovely! I love that vanilla sauce!

    Reply

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