This Swiss Apple Pie is generously filled with sweet and tart apples and topped with the easiest crust ever. You can mix the batter for the crust in one bowl, that only takes a few minutes to prepare and then you just pour it on top of the apples, spread it out and it’s ready to go in the oven. The pie crust is somewhat like a “cakey” cookie – tender and sandy.
Apple pie always sounds so homey, cozy and nostalgic, doesn’t it?
Of course, everyone knows that homemade apple pie is absolutely the best, but who has time for making an apple pie from scratch? You do, that’s who! That’s because this is probably the EASIEST pie recipe in the world. Even though it’s made completely, 100% from scratch, the most time consuming part is peeling and cutting the apples, which isn’t that big a deal. If you have children, put them to work. The crust takes less than 5 minutes to make. Are you shocked yet?
One of my mom’s co-worker’s shared this recipe with her and it has become a family favorite. I jazzed up the flavor of the filling by adding some lemon zest and vanilla extract for extra aromatic flavor. The crust is the surprising part of this Swiss Apple Pie. In my opinion, the taste and texture is a lot better than the conventional apple pie. It’s light, crisp and just a tad bit cakey where there is a thicker layer.
Video of How To Make a Swiss Apple Pie
What Type Of Apples Can Be Used?
My favorite apples to use in baking are Granny Smith apples. They are the green ones. What’s great about them is that they are tart and very firm. They hold up really great in baking and don’t turn to mush and fall apart as easily as most of the other apples. Sometimes, they can be really tart though, so you may need to add more sugar. If you are using sweeter apples, you might want to add less sugar and more lemon juice.
What Pie Plate/Baking Dish Should Be Used?
I use a deep dish pie plate for this recipe, which means I can have a really generous, thick layer of apples.
If you use a shallow baking dish, you will need to use less apples than I have listed in the recipe. If you overfill the pie plate, as the apples bake, they will produce juice, which will bubble as the pie is baking and may spill out of the baking dish, drip down into your oven and create smoke:). Keep that in mind, leaving a bit of room at the top for the crust and to make sure the delicious apple juices stay in the pie, not create a mess for you to deal with later.
You can also make this apple pie in a 13 x 9 inch baking dish, in which case double the recipe.
Preparing the Swiss Apple Pie
- Preheat the oven to 350 degrees Fahrenheit. Grease a pie plate with butter. (You can use the paper wrapper from the butter that you just melted and grease the pie plate with the the buttery side of the paper wrapper. Economical and clever, isn’t it?)
- Peel and slice the apples, sprinkle with the cinnamon sugar, add the lemon zest, lemon juice and vanilla extract. The amount of apples is completely up to you. It will also depend on the size of the apples and what kind of pie plate you are using. Basically, just fill the pie plate all the way to the top with sliced apples. If you like your pie very sweet, add more cinnamon sugar. (Cinnamon sugar is just a mixture of ground cinnamon and sugar.)Mix it all together and even the apples out in the pie plate.
- In a large bowl, whisk together the melted and cooled butter, sugar and egg until smooth. Add the flour and whisk again until smooth.
- Pour the batter over the apples and smooth it out as much as you can. Bake in the preheated 350 degrees oven for 45-50 minutes, until the apples are cooked all the way through and the top crust is golden brown.
Serving the Swiss Apple Pie
For the most delicious results, serve the pie still warm with a scoop of vanilla ice cream. The pie is still really great the next day and even as a treat in your lunchbox.
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This Swiss Apple Pie is generously filled with sweet and tart apples and topped with the easiest crust ever. You can mix the batter for the crust in one bowl, that only takes a few minutes to prepare and then you just pour it on top of the apples, spread it out and it’s ready to go in the oven. The pie crust is somewhat like a “cakey” cookie – tender and sandy.
Ingredients
- 6–8 apples (peeled, cored and sliced)
- 1 Tablespoon cinnamon sugar
- 1 teaspoon lemon zest and juice (each)
- 1 teaspoon vanilla extract
- 3/4 cup butter (melted and cooled (plus 1/2 Tablespoon butter for greasing the pie plate))
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 1 cup all purpose flour
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch pie plate with softened butter. You can use a regular size or a deep dish pie plate. (If you use the deep dish pie plate, you will use more apples and bake the pie longer.)
- Peel and slice the apples, sprinkle with the cinnamon sugar, add the lemon zest, lemon juice and vanilla extract. Fill up the pie plate almost to the top with apples. Mix it all together and even the apples out in the pie plate.
- In a large bowl, whisk together the melted and cooled butter, sugar and egg until smooth. Add the flour and whisk again until smooth.
- Pour the batter over the apples and smooth it out as much as you can.
- Bake in the preheated 350 degrees oven for 45-50 minutes, until the apples are baked through completely and the top crust is golden brown.
This recipe was originally published on November 4, 2015. I added a video and clarified the instructions. The recipe is still the same and has been enjoyed so much over the years.
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