Finally, an apple pie that isn’t too sweet: Swedish Apple Rhubarb

By: Michala Freeman

While staying with a family on a Workaway trip, my host asked if I would cut some rhubarb and make a dessert with it. My friend and I spent an afternoon crafting this recipe. It is simple, easy to make, and is not too sweet or too tart. Perfect example of Swedish “lagom”.

Wild Rhubarb in Jämtland Sweden – you can read more about my adventures in Sweden here.

Store bought crust is a good way to save time.

Recipe

Prep Time: 30 mins, Bake Time: 20 mins Serves 5-6 people

Filling:

4-5 apples peeled, cored and sliced into 1/2 inch slices (1 1/2 cm) (for this I used Gala, but cooking apples can also be used)

1/2 cup (~ 1 dL) peeled rhubarb cut into 1/2 inch pieces (1 1/2 cm)

3 T (45 g) sugar

1 T (15g) Potatis Mjöl (Potato starch) ** or Corn starch

1/2 tsp (3g) Cinnamon

1 1/2 tsp (9g) lemon juice

3 T (45 g) Butter chopped into 1/4 inch pieces

Pajskal (Pie Crust)

Topping:

1/3 cup (50 g) Almonds peeled and chopped

2 T (30 g) Sugar

Instructions

Preheat oven to 375 degrees F (200 degrees C).

Peel and core apples, cut into 1/2 inch slices or 1.25 cm slices
Harvest rhubarb pieces that are less than 1/2 inch thick. Rhubarb that is too thick will be tough and inedible. Peel the outside and cut into 1/2 inch pieces or 1.25 cm long.
In a large bowl, add lemon juice to apples, then add in rhubarb, sugar, potatis mjöl, cinnamon, and stir.

Prepare a 13 inch or 9 inch pie pan with non stick spray or butter. (In the picture above we used a 13 inch pan, rolled crust extra thin)
Roll out pie crust, either pre-made or DIY.
Time to add filling to the uncooked crust, to be extra fancy arrange apples in a spiral pattern. If there is any liquid at the bottom, omit from mixture so that crust doesn’t become soggy.

Add pieces of butter evenly on top of the filling.
Cook for 20 minutes at 375 degrees F. At 15 minutes, check to see if the outside crust gets too brown. If so, cover the outside with a bit of aluminum foil.
While the pie is in the oven, prepare the topping on the stove- in a steel or cast iron pan simply add the chopped almonds with 2 tablespoons sugar stirring constantly over medium heat until the sugar is candied and almonds are light brown. Remove quickly from heat and place into a small bowl.

When crust is cooked all the way through, the pie is done. Remove from oven and let cool before cutting. Add delicious candied almond topping. Can be enjoyed on its own, or with whipped cream or iced cream.

Recipe

4-5 apples peeled, cored and sliced into 1/2 inch slices (1 1/2 cm) (for this I used Gala, but cooking apples can also be used)

1/2 cup (~ 1 dL) peeled rhubarb cut into 1/2 inch pieces (1 1/2 cm)

3 T (45 g) sugar

1 T (15g) Potatis Mjöl (Potato starch) ** or Corn starch

1/2 tsp (3g) Cinnamon

1 1/2 tsp (9g) lemon juice

3 T (45 g) Butter chopped into 1/4 inch pieces

Pajskal (Pie Crust)

1/3 cup (50 g) Almonds peeled and chopped

2 T (30 g) Sugar

Preheat oven to 375 degrees F (200 degrees C).

Peel and core apples, cut into 1/2 inch slices or 1.25 cm slices

Harvest rhubarb pieces that are less than 1/2 inch thick. Rhubarb that is too thick will be tough and inedible. Peel the outside and cut into 1/2 inch pieces or 1.25 cm long.

In a large bowl, add lemon juice to apples, then add in rhubarb, sugar, potatis mjöl, cinnamon, and stir.

Prepare a 13 inch or 9 inch pie pan with non stick spray or butter. (In the picture above we used a 13 inch pan, rolled crust extra thin)

Roll out pie crust, either pre-made or DIY.

Time to add filling to the uncooked crust, to be extra fancy arrange apples in a spiral pattern. If there is any liquid at the bottom, omit from mixture so that crust doesn’t become soggy.

Add pieces of butter evenly on top of the filling.

Cook for 20 minutes at 375 degrees F. At 15 minutes, check to see if the outside crust gets too brown. If so, cover the outside with a bit of aluminum foil.

While the pie is in the oven, prepare the topping on the stove- in a steel or cast iron pan simply add the chopped almonds with 2 tablespoons sugar stirring constantly over medium heat until the sugar is candied and almonds are light brown. Remove quickly from heat and place into a small bowl.

When crust is cooked all the way through, the pie is done. Remove from oven and let cool before cutting. Add delicious candied almond topping. Can be enjoyed on its own, or with whipped cream or iced cream.

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