Norwegian Apple Pie Recipe with Cinnamon and Almonds

Norwegian apple pie is a home-style, crustless apple bake made with sliced apples, cinnamon, and a simple buttery batter rather than a pastry shell. Recipes vary from family to family, but this version has tender fruit, a soft cake-like base, and a crisp almond topping; serve it warm or at room temperature.

Ingredients

3 medium tart apples, about 1 lb (450 g) before peeling and coring, such as Granny Smith or tart baking apples
1 tablespoon (15 ml) lemon juice
1/3 cup (67 g) granulated sugar, for the apples
1 teaspoon (2.5 g) ground cinnamon
2 large eggs, at room temperature if convenient
2/3 cup (133 g) granulated sugar, for the batter
1/2 cup (113 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
1 cup (125 g) all-purpose flour, measured by spooning it into the cup and leveling
1 teaspoon (4 g) baking powder
1/4 teaspoon (1.5 g) fine salt
1/3 cup (35 g) sliced almonds
Softened butter for greasing the pan

Instructions

Prepare the pan and oven. Heat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round pie plate or cake pan, including the sides. If the pan is especially shallow, set it on a baking sheet to make it easier to move and to catch any butter that bubbles over. Have the ingredients measured before mixing; the batter comes together quickly.
Slice and season the apples. Peel and core the apples, then cut them into slices about 1/4 inch (6 mm) thick. Put them in a bowl and toss with the lemon juice, 1/3 cup (67 g) sugar, and cinnamon. The lemon helps keep the cut fruit from browning while you prepare the batter and adds a little brightness. Set aside; a small amount of juice in the bowl is normal.
Mix the wet ingredients. In a medium bowl, whisk the eggs with the remaining 2/3 cup (133 g) sugar until evenly blended and slightly lighter in color, about 1 minute by hand. Whisk in the melted butter and vanilla. Let the butter cool until warm rather than hot before adding it, so it does not scramble the eggs or create oily patches.
Finish the batter. In a separate bowl, stir together the flour, baking powder, and salt. Add the dry mixture to the egg mixture and fold or stir just until no dry flour remains. The batter will be thick, not pourable like pancake batter; avoid beating it for a long time, which can make the baked base tougher.
Layer the pie. Spread the batter evenly over the bottom of the prepared pan. Arrange the apple slices over it in overlapping rows or a loose fan, then pour any cinnamon-sugar juice left in the bowl over the apples. Press the slices gently so they settle into the batter without pushing all of it up the sides. Scatter the sliced almonds over the top.
Bake until set. Bake for 45 to 50 minutes, rotating the pan once if your oven browns unevenly. The apples should be tender when pierced with a thin knife, and the top should look golden. Check the cake portion in the center with an instant-read thermometer, avoiding a piece of apple; USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the top is browning quickly before the center is set, loosely cover the pan with foil for the last part of baking.
Cool before serving. Set the pan on a rack and let the pie cool for at least 30 minutes. This gives the buttery base time to firm up, making it easier to cut clean wedges. It will still be pleasantly warm after this rest; serve from the pan with a pie server or broad spatula.

Tips

Choose apples that hold their shape. Tart, firm varieties give a good contrast to the sweet batter and are less likely to collapse into purée. If using very sweet apples, reduce the sugar tossed with the fruit to 2 tablespoons (25 g); soft, mealy apples can make the center wetter.
Measure flour lightly. Packing flour into a measuring cup can add too much and make this simple batter dense. Fluff the flour, spoon it into the cup, and level it, or weigh 125 g for a more consistent result.
Keep the apples in a single, even layer. A thick pile of fruit can leave the middle underbaked while the edges become dry. If your apples are unusually large, use only enough slices to cover the batter without stacking them deeply; save the remainder for another use.
Use a practical nut substitute if needed. The almonds add a toasted crunch, but they are optional. Leave them off for a nut-free pie, or replace them with 1/4 cup (25 g) rolled oats for a different, lightly crisp topping. The oats will not taste nutty but still add texture.

Serving Suggestions

Serve Norwegian apple pie slightly warm or at room temperature, cut into eight wedges. It is flavorful on its own, but a spoonful of softly whipped cream, vanilla ice cream, or thick plain yogurt makes a cool contrast to the cinnamon-scented apples. For a simple coffee break, pair a small wedge with black coffee or tea and let the fruit remain the main flavor.

If serving it as a dessert after a meal, allow the pie to cool enough that the slices hold their shape, then add the topping just before serving. A light dusting of powdered sugar is optional, though the apples and batter are already sweet. If you want a sauce, warm a little custard or pourable vanilla sauce separately rather than adding liquid to the pan, which can soften the base.

Variations

Use a different spice blend: Keep the cinnamon, or replace it with 1/2 teaspoon (1 g) cinnamon plus 1/4 teaspoon (0.5 g) ground cardamom. Cardamom gives the pie a fragrant, gently citrus-like note that pairs well with apple. A small pinch of ground ginger also works, but avoid adding several strong spices at once or they can cover the fruit.

Make it dairy-free: Use a firm plant-based baking stick in place of the butter, in the same quantity. A pourable oil can work, but it changes the texture and flavor, so the result will be less buttery and may be softer. Grease the pan with the same substitute and check the center for doneness as directed.

Try pears or berries with the apples: Replace up to one apple with a firm pear, sliced to the same thickness. Pears are usually sweeter and release more juice, so keep the lemon juice and avoid using very ripe fruit. You can also scatter 1/2 cup (75 g) fresh or frozen lingonberries among the apples. Lingonberries are a tart Scandinavian berry and may be hard to find; cranberries are a practical substitute, although they are larger and more sharply tart.

Make a slightly richer top: Brush the exposed apples lightly with 1 teaspoon (5 g) melted butter before baking, or add a tablespoon of coarse sugar for extra sparkle and crunch. These are optional finishing touches rather than essential ingredients. Keep the overall apple layer modest so the batter can bake through.

Storage and Reheating

Let the pie cool, then refrigerate it within 2 hours of baking. Cover the pan or transfer slices to an airtight container; it keeps well in the refrigerator for 3 to 4 days. The base becomes a little firmer when chilled and the almonds gradually lose some crispness, but the flavor remains pleasant. Do not leave the pie at room temperature overnight.

To reheat a slice, place it on an oven-safe plate and warm it in a 300°F (150°C) oven for about 10 to 15 minutes, until heated through. For a quicker portion, microwave it in short bursts, checking after 20 to 30 seconds; the topping will be softer. Reheat leftovers to 165°F (74°C). You can also eat the pie cold or let a refrigerated slice sit out briefly while you set the table, but return remaining portions to the refrigerator promptly.

For freezing, wrap fully cooled individual slices tightly and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and warm as above. The texture of the apples may soften slightly after freezing, so freezing is most useful for saving extra portions rather than preserving the pie’s just-baked texture.

Frequently Asked Questions

Is Norwegian apple pie supposed to have a pastry crust?

Not necessarily. The name is used for more than one home-style apple bake, and recipes vary. This version is crustless: a thick, simple batter bakes under and around the fruit to make a tender cake-like base. It is different from a double-crust American pie, but it can still be sliced and served as pie.

Which apples are best for this recipe?

Choose firm apples with a tart or balanced flavor, such as Granny Smith or another baking apple that holds its shape. If you prefer a sweeter result, mix a tart apple with a sweeter firm variety. Avoid apples that are already soft or mealy, since they can release excess moisture and turn mushy during baking.

Can I prepare the pie ahead of time?

Yes. Bake it earlier in the day, cool it, and keep it covered in the refrigerator if it will be more than 2 hours before serving. Warm it gently before serving or present it at room temperature. For the freshest almond crunch, you can prepare the dry and wet ingredients separately ahead, then mix and assemble shortly before baking; do not leave raw egg batter sitting out for an extended period.

Why is the middle still soft after baking?

The fruit may have been layered too thickly, the apples may have released extra juice, or the oven may run cool. Use a thermometer in the cake portion at the center and continue baking in 5-minute increments until it reaches 160°F (71°C), shielding the top loosely with foil if it is already dark. Allow the required cooling time before judging the texture, because the base firms as it rests.

Can I bake it in a square pan?

A square 8-inch (20 cm) pan is close in capacity and will work, though the pie may be slightly deeper and need a few extra minutes. Begin checking at 45 minutes, then continue until the apples are tender and the center reaches the safe temperature. A larger pan makes a thinner pie that may bake faster, so start checking earlier and watch the edges.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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