Apple Pie for Preschoolers

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
1 egg
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.

Comments

[jo]

You, my dear, are a godsend. I have been trying to think of a dessert for the 9-11 year olds for next week that didn't take too long to hit the oven as we are making French Onion Salisbury steaks with cheese toasts for the main course and that was going to take quite awhile.
If you have any other words of wisdom about the recipe, pass it along, otherwise all just assume this sucker is a go!

[xsquared]

I've been craving apple pie, but didn't want to make a crust - this looks perfect! Thank you so much!

[Jim]

That damn chef ruined Stockholm for me. Any time someone walked by on a cellphone I heard "Flurgen gurgen durgen, bork bork bork" and burst out laughing.

[melch]

I may not be 9 years old but that apple pie is just my speed!

[Trev]

I love the Swedish chef and apple pie too!

[muffintop]

I'm gonna make this! I never bake; I seldom eat dessert... but this is perfect.
I'm picking apples from a friend's tree on Sunday. Might have to get a bunch.
Bork bork bork!

[Tammy]

muffintop: Excellent!

Trev: Even the Swedish chef can't screw up this pie.

melch: I may never roll a crust again.

Jim: Henson was a genius.

X2: You're welcome. Anyone who survived the bionator gets to have pie.

Jo: It's a go. Those lucky ducks.

[Jana]

I made the pie with some peaches and it turned out great--I would suggest cooking it just a bit less, though. the edges were ever so slightly burnt.

[jo]

We ran a test run oday in 9" aluminium disposable pans, our send home pan of choice at c-a-c. 4.5 apples is our limit and it took 1 hour 5 minutes and it was damn, damn good. It's a go.

[Tammy]

Jo and Jana: Glad you liked it, and thanks for reporting back. Sounds like cooking times are all over the board. If anyone else makes this, check it after 40 minutes, but keep your schedule clear for the next half hour.