Sweet & seasonal: Pat Sinclair's Swedish apple pie

2:31 PM, Oct 3, 2011   |    comments
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GOLDEN VALLEY, Minn.--  This morning baker and author Pat Sinclair joined us with a seasonal and sweet recipe from her cookbook, Scandinavian Classic Baking

You can find Scandinavian Classic Baking and Baking Basics and Beyond by Pat Sinclair in bookstores everywhere. 

Pat has a few upcoming book events.  On Oct. 5 she'll be at Ingebretsen's in Minneapolis from 11:00 a.m. to 1:00 p.m.  She will also be at Byerlys' Cooking School on Oct. 7 from noon to 1:00 p.m.  For more details on Pat, visit patcooksandbakes.com.

Swedish Apple Pie

This simple dessert is often called Applekake, apple cake, but it is similar to pie or an apple crisp. The topping is quick to assemble and perfect for a weeknight family dinner. Serve it with a scoop of ice cream and everyone will linger to savor every spoonful.  Makes 8 servings.

4 cups sliced peeled cored apples (Granny Smith, Gala, Braeburn)
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
3/4 cup butter, softened
1 cup sugar
1 cup all-purpose flour
1 large egg, beaten
1/2 cup chopped walnuts

Heat the oven to 350 degrees F. Butter or lightly spray a 10-inch deep-dish pie plate.

Combine the apples, brown sugar and cinnamon in a medium bowl and spoon into the prepared dish.

Beat the butter and sugar until smooth. Beat in the egg. Add the flour and beat until smooth. Stir in the walnuts. Spread over the apples.

Bake 45 to 55 minutes or until the top is golden and the apples are tender. To determine if the apples are tender, pierce a slice of apple with the tip of a knife.

Cut into wedges and serve warm with ice cream or whipped cream.

Apple Pear Chutney

Top sautéed pork medallions or grilled chicken breast with spicy chutney.  Makes 3 cups.

2 apples, peeled, cored and chopped
2 pears, peeled, cored and chopped (Anjou, Bosc)
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup apple juice
1/4 cup firmly packed brown sugar
1 tablespoon grated gingerroot
1 teaspoon mustard seed
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon ground allspice
Red pepper flakes to taste
1/2 cup dried cranberries

Combine all ingredients in a large saucepan over medium high heat. Bring mixture to a boil. Reduce the heat to low and simmer20 to 30 minutes, stirring occasionally, or until the apples are tender and juices are thickened. Stir in dried cranberries.

Serve warm over pork or chicken or cool to room temperature and refrigerate until needed.

Tip: If the juices haven't thickened but the apples are tender, remove the fruit and boil the juices until they become syrupy. Stir juices into the fruit.

(Copyright 2011 by KARE. All Rights Reserved.)

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