The Preschooler has developed a fascination with the Swedish Chef. I don’t know how that could have happened. From another room, I’ll hear him launch into the song and a second later, something crashes. Stern words are issued, but deep down, I know it’s all my fault.
In an attempt to channel some of his “enthusiasm,” I asked if he wanted to make some Swedish apple pie. But no smashing, I reminded him. The Swedish Chef spends most of his days in time-out.
My friend, Erin, had forwarded me this recipe that she said the kids could practically make themselves. So, I tied on his apron, grabbed my coat, and left for an afternoon of unencumbered shopping. “I want it warm when I get back,” I shouted as the door slammed behind me.
It really is a cinch, though. No bottom crust. No rolling out. Just dump a bunch of things into a pie plate, and magical deliciousness happens. Okay, so you might want to help slice the apples. Maybe handle the butter-melting process. Escort the pie in and out of the hot box. But, other than that, just let the kid go.
It was somewhere between the brown sugar and the flour that I heard it: “Mmmm. It really is sweet-ish,” he said, licking the spoon.
Awww. And here I was worrying about spreading baseless stereotypes.
Sweet-ish Apple Pie
This has a cookie dough-ish crust that’s just as tasty as rolled-out pastry, but it’s quicker and even easier than, well…pie.
5-6 medium apples (we used a hodge-podge)
1 Tbsp. brown sugar
1 tsp. cinnamon
¾ cup butter, melted
1 cup sugar
1 cup flour
¼ cup chopped walnuts
Pinch of salt
Preheat the oven to 350°F. Peel and slice the apples into thin wedges and arrange them in a 10-inch pie plate. Sprinkle brown sugar and cinnamon evenly on top (no need to mix it up unless it all lands in one big mound, which isn't inconceivable). In a medium bowl, add melted butter, sugar, flour, egg, nuts, and salt, and mix until combined. Pour over apples, spreading batter to the edges. Bake 45-55 minutes, until crust is golden-brown. Serve with vanilla ice cream.