This Swiss Apple Pie is generously filled with sweet and tart apples and topped with the easiest crust ever. You can mix the batter for the crust in one bowl, that only takes a few minutes to prepare and then you just pour it on top of the apples, spread it out and it’s ready to go in the oven. The pie crust is somewhat like a “cakey” cookie – tender and sandy.
- 6–8 apples (peeled, cored and sliced)
- 1 Tablespoon cinnamon sugar
- 1 teaspoon lemon zest and juice (each)
- 1 teaspoon vanilla extract
- 3/4 cup butter (melted and cooled (plus 1/2 Tablespoon butter for greasing the pie plate))
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg
- 1 cup all purpose flour
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch pie plate with softened butter. You can use a regular size or a deep dish pie plate. (If you use the deep dish pie plate, you will use more apples and bake the pie longer.)
- Peel and slice the apples, sprinkle with the cinnamon sugar, add the lemon zest, lemon juice and vanilla extract. Fill up the pie plate almost to the top with apples. Mix it all together and even the apples out in the pie plate.
- In a large bowl, whisk together the melted and cooled butter, sugar and egg until smooth. Add the flour and whisk again until smooth.
- Pour the batter over the apples and smooth it out as much as you can.
- Bake in the preheated 350 degrees oven for 45-50 minutes, until the apples are baked through completely and the top crust is golden brown.