We just got back from picking apples off our generous neighbor’s tree. They’re big, green, crisp and yummy. All through our picking I kept thinking of Grandma Jacobson’s Swedish Apple Pie recipe.

Grandma preferred using her decades-old wood stove to her electric range. The aromas of the baking pie along with the fragrance of the burning wood are some of my favorite childhood memories.

She was 100% Swedish and loved to bake and cook. She lived on a farm and always made her own butter from the cream from their dairy cow. She always wore a full apron over her housedress and she smelled of butter and spices. I adored her.

She often made us pie for supper, and I can still visualize it cooling on the rack as we waited for it to be cut into slices.

Over the years I’ve come to understand that folks are either pie-makers, or they’re not. There doesn’t seem to be a lot of middle ground on this skill. Me, I am a pie-maker and love messing around with pie recipes. But my sister wasn’t a pie-maker, and could care less about mastering this art. I tell you this because of Grandma Jacobson’s Swedish Pie recipe. This gem works for all of us; it was the one and only pie my sister ever made, and she was always successful—her pie was scrumptious.

So, the promise is, no matter whether you’re a pie-maker or not, you can make this. It doesn’t have to be rolled out, cut, or fluted. All you do is just stir the ingredients and use your hands to form and place the dough on top of the apples.

Talk about EASY (it takes around 20 minutes to make), and it’s beyond delicious! It’ll be hard to wait the 50 minutes it takes to bake. Be sure you have plenty of vanilla ice cream on hand. And come to think of it, maybe make two of these—everyone will want seconds (it’s that good).

If you’re lucky enough to have leftovers, you’ll want to store them covered, in the refrigerator.



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