This Infernal Racket | my life, after cancer

A Toronto-based lifestyle blog by a 2x cancer survivor

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Swedish Apple Pie

My grandmother died last summer. Due to the COVID-19 restrictions, I was not able to see her for 5 months while she was still alive. I miss her and my grandfather very much and I’ve been thinking of them a lot lately and how much of an impact they had on my life. Something that we did a lot together was bake. I remember as a kid I was making all these ‘potions’ in their kitchen and just pretending to be this fabulous baker/witch who could craft up anything. We actually did bake real food though, and I can distinctly remember the scent of apples and cinnamon floating through their condo.

I decided to bake a Swedish apple pie to make me feel closer to them. The warm apples and cinnamon fragrance drifted through the house all day and I know my grandparents would have loved that and would have loved to eat it with me.

This is a gluten-free and dairy-free Swedish pie recipe. If you want to make it completely vegan, you can swap out the egg for a flax egg! Apple pie is one of those desserts that really brings cozy comfort to the end of a meal together. Serve it with vanilla ice cream, whipped cream, or my personal favourite, with a cup of tea and the pie in its simplicity.

Swedish Apple Pie


  • 6 apples, peeled
  • 1 TBSP cinnamon
  • 1 TBSP coconut sugar
  • 1 egg (or try a flax egg for a vegan pie)
  • 1/2 cup white sugar
  • 1 cup of gluten-free flour (1-1 baking ratio is best) or regular flour for non-gluten-free peeps
  • 1/2-1 cup of nut milk (or regular)
  • Butter (vegan or regular)

Heat your oven to 350° F.

First, you’ll want to peel and slice 6 apples into a bowl. I used the apples in my fridge so use whatever you have on hand. Add the coconut sugar and cinnamon to the apples and mix until the apples are coated. Set aside.

Using the vegan butter and a paper towel, butter your pie dish. You could use coconut oil or regular butter as well, whatever you like as long as the dish is coated! Take your apple mixture and pour it into the pie dish making sure the apples are evenly spread out.

In another bowl, melt about 3 TBSP of butter in the microwave. Once melted, add in the egg, your 1/2 cup of sugar, and flour and mix. At this point, it may look dry so add in a few slashes of nut milk to thin out the mixture. You want to end up with a custard/cakey-looking batter that can be spread but is not runny or watery.

Once you receive a good consistency, pour the batter mixture over the top of your apples. Use a spatula to spread it as best you can so that the apples are covered. I added a sprinkle of sugar on the top to help it caramelize. 

Bake at 350 for 50 minutes or until the top is golden and crispy. Let it cool for a few minutes before serving. Enjoy!


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