NOSTALGIA FOR THANKSGIVING

Apple Pie has always been one of my favorite Thanksgiving treats! The house will always feel so homey, cozy, and nostalgic after you take the beautifully crip apple pie out of the oven. And not to mention the kitchen will immediately consume you with a delicious aroma!

This is the most easiest apple pie you will ever make in your life! And its a fun little activity to do with your little ones at home! I used to feel so intimidated by the thought of making an apple pie from scratch, because of how much effort and energy goes into just the dough! But this particular recipe fixes everything! Yes, it’s still from scratch. And yes, it’s far more delicious than the traditional Apple Pie! And the best part? The crust only takes 5 minutes to make! Shocked yet?

WHAT KIND OF APPLES CAN YOU USE

My favorite apples to use would have to be granny smith apples. They are very tart and firm. They’ll hold their shape really well through out baking and won’t turn into mush once you take the pie out of the oven. Granny Smith apples are pretty sour, so you may want to use a little bit of sweetener to sweeten the apples up.

You can use any crunchy apple available to you. Just try to stay away from the softer apples, since they will turn into apple sauce during baking.

WHAT KIND OF PIE PAN OR BAKING DISH SHOULD I USE?

I used a glass baking pan from walmart for this recipe. It’s not extremely deep, so it’s just perfect for this apple pie recipe. (And I think its super cute! Perfect for parties and holidays!:)

If you’re using a shallow baking dish, that’s completely fine! Just make sure you use less apples than what’s in this recipe. If you overfill the pie pan/dish, the apples will produce a lot of juice and will bubble up to the crust and spill into your oven. Not super fun to clean up:) Just keep in mind to leave a little bit of room for the crust so the apple juice will stay in your pie and not in your oven.

HOW TO MAKE SWISS APPLE PIE

Since its an overall easy recipe, all you do is preheat your oven and begin by peeling and thinly slicing the apples. Sprinkle cinnamon if using, and add the lemon zest, lemon juice, and vanilla extract. Transfer the apple mixture to your pie pan, leaving extra room at the top.

In a separate bowl, whisk together melted and cooled butter, monk fruit, and egg until smooth. Then add the flour and whisk again until smooth.

Pour the batter over the apples and smooth it out as much as you can. Bake at 350 F. for 45-50 minutes.

SERVING AND STORING

Serve the Swiss Apple Pie while it’s still warm with ice cream, whipped cream, or a drizzle of honey, maple syrup, or caramel. The pie is still really great the next day too! Even in your hubbys’ or kids’ lunch boxes for work or school.

Store the apple pie in your fridge for two to three weeks. (But I doubt you’ll have it for that long, its that good!) You can also store it in your freezer up to three to four months. To thaw, thaw it over night in your fridge, or defrost it in you oven or mini oven. Or you can use your microwave.

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Prep time:
20 minutes
Cook time:
50 minutes
Chill time:
Total time:
1 hour 10 minutes
Yield:
1 Pie - 8 Standard Slices
Cuisine:
Category:

Ingredients

Directions

1. Gather all of your ingredients. Grease your 9” pie pan or round baking dish with softened butter and preheat the oven to 350 F.

2. Peel and slice the apples, sprinkle with cinnamon if using, add the lemon zest, lemon juice, and vanilla extract. Depends on the size and how deep your pie pan/dish is, just fill the sliced apples to the top.

3. In a large bowl, whisk together the melted and cooled butter, monk fruit and egg until smooth. Add the sifted flour and salt. Whisk again until smooth. It should look and taste almost like a sugar cookie batter.

4. Pour the batter over the apples and gently smooth it out as much as you can.

5. Bake for 45-50 minutes. (Depends on how thick your apple are, you might have to add a little extra time.) Or until the crust is nice and golden.

6.Enjoy!

Recipe notes

*** I did use Monk Fruit Sweetener for this recipe to make it as sugar-free as possible. and it tastes absolutely divine! If don’t have monk fruit, or can’t purchase any at the moment, feel free to use other sugar-free alternatives like coconut sugar or date sugar. Check out my sugar blog post for more info.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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