Apple and raisin pie

Name: Apple and raisin pie - Elodia H.
Ingredients: pie crust 2 kg of apples 100 g of golden raisins 100 g of granulated sugar 150 g of ground walnuts one teaspoon of cinnamon vanilla sugar for dusting 1 egg and 100 g of yogurt or

Dessert - Apple and raisin pie by Elodia H. - Recipia

Sometimes I make this pie when I have too many apples that I don't want to throw away or when someone asks me for something quick and reliable for several people. I always have pie sheets in the freezer, raisins and walnuts are a must, so it fits for those days when I don't want to complicate things but still want something good to put on the table. No special utensils are needed, and it is made quite quickly. Quick info Total time: about 1 hour Preparation time: 25 minutes Baking time: 30-40 minutes Servings: 8-10, depending on the size of the tray and how thick you cut the pieces Difficulty: easy Recipe type: homemade dessert, good for any meal or as a snack Ingredients pie sheets (a classic pack, no special mentions) 2 kg apples 100 g golden raisins 100 g granulated sugar 150 g ground walnuts 1 teaspoon ground cinnamon vanilla sugar for dusting after baking 1 egg 100 g yogurt or sour cream oil for greasing the tray Preparation steps 1. Wash the apples, peel them (or not, according to preference), and grate them. I lightly squeeze them in my hands so that the mixture isn't too liquid, but I don't overdo it because the pie shouldn't be too dry. 2. Mix the grated apples with the raisins, sugar, ground walnuts, and cinnamon. I don't let them sit too long so they don't release juice. 3. Prepare the tray: grease it with a little oil, avoiding excess. 4. Place the first 4-5 sheets of pie in the tray, one on top of the other. If they are too big, I let them slightly gather at the edges. 5. Spread the apple mixture evenly. 6. Cover with another 2-3 sheets of pie. 7. Mix the egg with yogurt or sour cream and generously grease the top sheets. I try to cover everywhere without tearing the sheets. 8. Place the tray in the preheated oven at medium heat (180°C). I leave it until it turns golden brown on top; it takes about 30-40 minutes for me, depending on the oven. 9. After taking the pie out of the oven, I let it cool well in the tray. I dust the vanilla sugar on top when it is completely cool, so it doesn't melt immediately. Why I make the recipe often It’s the kind of dessert that is made with inexpensive and readily available ingredients, doesn’t take much time, and can be easily adapted. It keeps well for a few days and can be made without needing a mixer or other appliances. It’s suitable when I have guests or when I want something simple but that everyone will enjoy. Tips and variations Tips Don’t put too much filling, as it can turn out wet in the middle and the crust will soften. If the apples are too juicy, lightly squeeze them before mixing with the rest. The top sheet must be well greased so it doesn’t dry out while baking. If you want uniform pieces, wait for it to cool completely before cutting. Substitutions Granulated sugar can be replaced with brown sugar if you have it. Yogurt can be replaced with sour cream. I don’t recommend liquid cream or milk, as they don’t have the same consistency. You can omit the walnuts if you don’t have them, but something will be missing in texture. Variations Other dried fruits can also be used, but I use golden raisins because they give a neutral taste and don’t overpower the apple flavor. You can also add a little grated lemon peel to the mixture if you feel like a fresher flavor, but it’s not mandatory. If you don’t like cinnamon, you can reduce it or omit it altogether. Serving ideas It’s good at room temperature, cold, and slightly warmed. It can be served plain or, if you like, with a bit of whipped cream or yogurt on the side. For breakfast, it goes well with a cup of warm milk. Frequently asked questions 1. Can I use any kind of apples? Yes, but I prefer firmer apples, as they don’t release as much juice. Very soft apples can turn into puree and don’t provide the same texture. 2. Can I use homemade sheets? Yes, if you want to make them at home, it works perfectly. I usually use store-bought sheets for speed. 3. What do I do if I don’t have raisins? It can be made without them, but they are missing from the final taste. You can try using finely chopped dried apricots, but it’s not the same classic flavor. 4. Can the pie be frozen? I don’t recommend freezing the baked pie because the sheets become wet when defrosted. It keeps better in the fridge. 5. What do I do if I don’t have walnuts? You can skip the walnuts, but the pie will be simpler. If you like a crunchy texture, you can add breadcrumbs or a bit of oats to the mixture, but it won’t be as flavorful. Nutritional values One serving (out of 10) has approximately 250-300 kcal, depending on how much sugar and walnuts you use. The approximate ratio is: 45 g carbohydrates, 6 g fats, 4 g proteins per serving. The data is estimated and may vary depending on the sheets, the type of apples, and how much sugar you use for dusting at the end. Storage and reheating The pie keeps well in the fridge, in a container with a lid or covered with foil, for about 3-4 days. It can be eaten cold or quickly heated in the microwave or oven for a few minutes. I don’t recommend keeping it at room temperature for more than a day, especially in summer. If stored in the fridge, it won’t dry out or become too soggy. That’s all I usually do for the apple and raisin pie. It’s simple, quick, and adapts based on what I have at home.

Apple and raisin pie

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