There are four assorted fruit trees in our yard. We do nothing to encourage them  – no pruning, no spraying – so usually they yield a scattering of malformed, worm-riddled fruits that fall to the ground without ripening.

But every once in a while, one of the trees gets happy. Two years ago it was the peach tree. This year it was the apple. There must be a thousand apples on this tree, and while not completely spot-free, they’re big and tasty. I think the variety is Honey Crisp, which is a sport of Golden Delicious.

We picked a bunch of the low-hanging ones last weekend (the best ones were tantalizingly out of reach).  And I made applesauce, and this:

This Swedish Apple pie is really good, especially warm with a scoop of vanilla icecream. But let me tell you the best thing about it: you can start it when your guests are in their car on the way to your house, and have it in the oven by the time the doorbell rings. It’s that quick!

 

No-crust Swedish Apple Pie

Peel and slice 3 – 4 pie apples (Granny Smiths are good) and toss with 1 TBSP sugar. Mound in a pie pan. It should be 2/3 full.

Mix in a bowl:
1 cup flour
1 cup sugar
1 egg
1 ½ sticks butter, melted
¼ tsp salt
½ tsp cinnamon

Pour the batter over the apples and spread to the edges of the pan. Bake at 350 degrees for 45 minutes or till golden brown