Dessert · Estonian

Grandmother's Soft Apple Pie

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · August 11, 2026

This is a homey Estonian style cake pie that comes together in one bowl with a tender, almost custardy crumb studded with soft apple slices. It is the kind of easy dessert you can throw together on a weeknight with pantry staples, and it tastes even better with a dusting of cinnamon sugar on top.

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Grandmother's Soft Apple Pie

Why you'll love this

  • One bowl, pantry staples, and no fussy crust to roll out.
  • Soft, tender crumb that tastes like something your grandmother would make.
  • Ready start to finish in under an hour.
  • Easy to swap apples for rhubarb or berries.

EveryDayMeal recipe

Grandmother's Soft Apple Pie

Prep
15m
Cook
30m
Total
45m
Serves
8
Level
Easy

Ingredients

  • 4 medium apples, peeled and sliced
  • 2 large eggs
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk (or soured milk)
  • 1 tablespoon butter, for greasing the pan
  • 1/2 teaspoon ground cinnamon (optional)

Equipment

  • 9 inch baking pan
  • Two mixing bowls
  • Whisk
  • Vegetable peeler
  • Paring knife

Instructions

  1. Heat your oven to 350 degrees F and butter a 9 inch round or square baking pan so the pie releases cleanly once baked.
  2. Peel, core, and slice the apples into thin wedges about 1/4 inch thick, which will soften nicely in the oven without turning to mush.
  3. In a large bowl, beat the eggs and 1/2 cup sugar together until pale and foamy, about 2 minutes, so the batter bakes up light and tender.
  4. In a separate bowl, whisk together the flour, salt, and baking soda so the leavening is evenly spread through the batter.
  5. Add the dry ingredients to the egg mixture, then pour in the buttermilk a little at a time while stirring, mixing just until you have a smooth, pourable batter with no dry streaks.
  6. Fold in the apple slices gently so they stay intact and are coated in batter.
  7. Pour the batter into the greased pan and smooth the top, then sprinkle with a spoonful of sugar and the cinnamon if using for a lightly crackly, sweet finish.
  8. Bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing so it sets up.

Tips from the kitchen

  • No buttermilk on hand? Stir 1 tablespoon lemon juice or white vinegar into 1 cup regular milk and let it sit 5 minutes.
  • Slice the apples thin and even so they cook through in the same time as the batter.
  • Tart apples like Granny Smith balance the sweetness best, but any baking apple works.

Estimated nutrition per serving: 215 cal · 5g protein · 40g carbs · 3g fat

Make it your own

  • Swap the apples for 3 cups sliced rhubarb or a mix of berries for a tangier pie.
  • Add a handful of raisins or chopped walnuts to the batter.
  • Stir 1/2 teaspoon vanilla extract into the egg mixture for extra warmth.

Storing & make-ahead

Store covered at room temperature for up to 2 days or in the fridge for up to 4 days. Warm slices briefly in the microwave or a 300 degree F oven to bring back the soft texture.

Good to know

Can I use regular milk instead of soured milk?
Yes, but the baking soda needs acid to work well. Add 1 tablespoon lemon juice or vinegar to 1 cup regular milk and let it sit 5 minutes first.
Why is my pie dense?
Overmixing the batter or old baking soda are the usual culprits. Stir just until combined and use fresh baking soda.
Can I make this with rhubarb?
Absolutely. Use about 3 cups of sliced rhubarb in place of the apples. It is a traditional version and a bit more tart.
Do I need to flour the pan?
Buttering is enough, but for extra insurance you can dust the greased pan with a little flour or line the bottom with parchment.

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