Apple pie

Name: Apple pie
Ingredients: 700 g flour; 200 g lard; 5 tablespoons sour cream; 3 egg yolks; 1/2 packet baking powder; 5 tablespoons sugar; 2 pinches of salt; 2-3 packets vanilla sugar; grated lemon peel. Filling: 2.5 kg; 3 kg apples; 10 tablespoons sugar; cinnamon to taste; 1 tablespoon semolina.

Dessert - Apple pie by Paraschiva L. - Recipia

Whenever I need to make a cake for guests or have a longer day at home, the apple pie with a tender lard crust is one of the sure choices. It doesn't require complicated ingredients and there's no time wasted on extra steps – everything goes quite straightforward, especially if you've played with dough before. Quick Info Total time: About 2 hours, depending on how quickly you work with the dough and apples. Preparation time: 40-50 minutes Baking time: 40-60 minutes (depending on the oven and thickness of the dough) Servings: 20-24 pieces (depending on how you cut) Difficulty: Medium Recipe type: Classic apple pie, for family or casual occasions Ingredients For the dough: 700 g flour 200 g lard 5 tablespoons sour cream (plus 1-2 extra tablespoons if the dough requires it) 3 egg yolks 5 tablespoons sugar 2-3 packets vanilla sugar 2 pinches of salt 1/2 packet baking powder zest of one lemon For the filling: 2.5 - 3 kg apples 10 tablespoons sugar cinnamon to taste 1 tablespoon semolina Preparation method 1. Put the flour in a large bowl. Add the lard, egg yolks, sugar, vanilla sugar, salt, sour cream (initially 5 tablespoons), baking powder, and lemon zest. 2. Knead everything by hand until you get a smooth dough. If you notice it's too dry or not binding, add 1-2 tablespoons of sour cream, one at a time. The dough should be elastic, not too hard, and not too soft – it should roll out on the counter without breaking. 3. Divide the dough into two approximately equal pieces. 4. Roll out the first piece directly on a baking paper or on a floured surface. Transfer the sheet into a baking tray (about 35x25 cm, or whatever you have on hand, it’s not critical) so that a little dough remains on the edges (it will hold the filling in place). 5. For the filling, peel the apples and grate them using a large grater. Squeeze them with your hands to remove some of the juice. 6. Place the grated apples in a large bowl, add the sugar, cinnamon, and semolina. Mix well. 7. Spread the filling over the dough in the tray, distribute evenly and level with a spoon. 8. Roll out the second piece of dough into a sheet large enough to cover the entire surface of the tray. Place it on top of the apples. Gently press the edges to seal the two sheets. 9. Prick the top sheet in several places with a fork to allow steam to escape while baking. 10. Place the pie in the preheated oven at medium temperature (180°C if it’s a conventional oven) and leave it until it turns a nice golden brown on top – it usually takes between 40 and 60 minutes. 11. Remove the tray and let it cool completely, otherwise, the filling will be soft when you cut it. 12. When it has cooled, sprinkle powdered sugar on top and cut the pie into pieces. Why I make the recipe often I like that the pie is substantial, keeps well, and doesn't become gooey overnight. The dough remains tender, and I don’t have to waste time on expensive ingredients or complicated techniques. The filling is adaptable to how sweet or tart the apples are. Tips and variations Tips - The dough should not be sticky; if you feel it's sticking too much, sprinkle a little more flour while rolling. - Don’t leave the grated apples for too long without squeezing them; too much juice accumulates and can make the dough soggy. - Try to cool the pie completely before cutting it; otherwise, the filling will run and you won’t get neat pieces. Substitutions - If you don’t have lard, you can try using butter with over 80% fat, but the texture will be slightly different. - Sour cream can be replaced, if necessary, with thicker yogurt, but the dough will turn out a bit more tender with sour cream. - Vanilla sugar can be omitted if you don’t have it, but at least add the lemon zest for flavor. Variations - You can use a mix of apples and pears if you like juicier desserts. - If you prefer, you can reduce the sugar in the filling for a less sweet version. - For the dough, you can add a splash of rum or essence if you want a more complex flavor. Serving ideas - The pie is great plain, chilled, or at room temperature. - You can add a bit of fresh cream or yogurt on the side if you want to make it lighter. - If you have guests, it pairs well with unsweetened tea or plain coffee. Frequently asked questions 1. Can I use another type of fat instead of lard? Yes, butter with over 80% fat is an option, but the dough will have a different texture and taste. I don’t recommend using oil, as it won’t turn out as tender. 2. Do I need to cook the apples beforehand? No, it’s not necessary. If you squeeze them well, they will bake sufficiently in the oven. 3. What do I do if the dough is too hard or too soft? If it’s too hard, add an extra tablespoon of sour cream. If it’s too soft, add a little flour, but don’t overdo it, or it will become dense. 4. Can the pie be frozen? I don’t recommend it, as the dough loses its texture after thawing, and the apples release water. 5. What kind of apples are suitable? Tart, firm apples are the best – they don’t release too much juice and give a balanced flavor to the pie. Nutritional values Estimate for one serving (out of 24): - calories: approximately 210-230 - protein: 2.5 g - carbohydrates: 32 g - fats: 8 g The values are indicative and depend greatly on how much sugar you add, how large the eggs are, and how much sour cream you add additionally. It’s not a very high-fat pie if you cut it into smaller pieces. Storage and reheating It keeps well in the refrigerator, in a covered box, for up to 4 days. The dough remains tender if you remember to cover the tray. If you want to reheat a piece, you can microwave it for 30 seconds or put it in the oven for 5 minutes, but it’s not mandatory – it’s good cold. The pie doesn’t change its consistency if it’s kept cold, but I don’t recommend freezing it.

Apple pie

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