It's dark already?! The day escaped us. And now it's time to finish dinner, give the baby a bath, and settle in for the night. But first, as promised, here's that recipe for Swedish Apple Pie. I've added cranberries, and I think it would be equally nice with pears.
SWEDISH APPLE PIE
I found this recipe in The Apple Lover's Cookbook, a new book from W.W. Norton. They very nicely sent me a copy in the mail and I've been working my way through. I like this recipe because it's an easy alternative to pie—no crust, no fuss—tasty and quick.
3 large apples, peeled, cored, and cut into 1/4-inch slices
1/2 cup cranberries
1 teaspoon cinnamon
1 tablespoon plus 1 cup all-purpose flour
2 tablespoons plus 1 cup granulated sugar
10 tablespoons butter, at room temperature, plus more for greasing the pan
1 large egg
Preheat the oven to 375 degrees F. Grease a pie plate and set it aside.
In a mixing bowl, toss the apple slices with the cinnamon, 1 tablespoon of the flour, and 2 tablespoons of the sugar. Pour the mixture into the bottom of the pie plate and smooth it into an even layer.
Combine the remaining ingredients in a standing mixer and beat until just combined. Use the back of a wooden spoon to spread the batter evenly over the apples and cranberries. Bake for 40-45 minutes, or until the top is golden brown and crackly. Serve warm from the pan.