Apple Pie

Name: Apple Pie - Lorelei O.
Ingredients: Dough 400 g flour 4 tablespoons of flour 200 sugar 1 margarine 1 egg yolk 1 baking powder 2 teaspoons of lemon zest 1 vanilla sugar Filling I used grated apples from a jar; or you can replace it with 1 kg of apples; sugar; and cinnamon to taste.

Dessert - Apple Pie by Lorelei O. - Recipia

The apple pie has two layers of dough: a tender base placed in the pan and a firmer grated dough on top of the filling. The apples are cooked beforehand and then allowed to cool completely to prevent the dough from becoming soggy. Sugar is sprinkled on top, and the pie is baked at a low temperature until the grated layer becomes crispy and lightly browned. Quick Info Preparation time: approximately 40-50 minutes, depending on how quickly the apples and dough are prepared Cooking and baking time: approximately 1 hour Total time: approximately 1 hour and 40-50 minutes, excluding the cooling time for the filling Servings: unspecified; the number depends on the size of the pan and how the pie is portioned Difficulty: medium Recipe type: homemade apple pie with tender dough Ingredients For the base and grated layer 400 g flour 4 tablespoons of flour, used separately to firm up the dough that will be grated on top 200 g sugar 1 margarine, at room temperature 1 egg yolk 1 packet of baking powder 2 teaspoons of lemon zest 1 packet of vanilla sugar For the apple filling Grated apples from a jar, in the desired amount or 1 kg of apples Sugar, to taste Cinnamon, to taste For finishing Sugar, for sprinkling on top If using fresh apples, adjust the amount of sugar and cinnamon according to the type of apples. Sweeter apples require less sugar, while tart ones may need more. Preparation method 1. Prepare the apple filling If using fresh apples, peel them and grate them using a large grater. Squeeze out the excess juice, then place the apples in a pot. Sauté the apples in their own juice over low heat for about 20 minutes. Stir occasionally to ensure even cooking and prevent sticking. There's no need to add water as the apples release enough liquid on their own. Once you turn off the heat, add sugar and cinnamon to taste. Mix well and let the filling cool completely. This step is crucial: if the apples are still hot when you place them on the dough, the base may become soggy. If using grated apples from a jar, go directly to the cooling or heating step, depending on how they are stored. The filling must be cold before assembling the pie. 2. Prepare the dough Place the margarine at room temperature in a bowl. Add the sugar, vanilla sugar, and lemon zest. Mix until you achieve a smooth and homogeneous cream. Incorporate the egg yolk, then gradually add the flour mixed with baking powder. Knead gently, just until the ingredients come together and you get a firmer dough. The dough should not be soft. It needs to be rollable for the base of the pie but also firm enough to be grated on top. 3. Prepare the pan Line a large, flat baking tray with parchment paper. If not using paper, grease the tray with margarine and dust it with flour. The exact size of the tray is not specified in the recipe, but it is important to use a larger, flat tray to ensure the pie does not turn out too thick. 4. Place the first layer of dough Separate about three-quarters of the dough and roll it out. To transfer it more easily to the tray, roll the sheet onto a rolling pin, then unroll it directly over the tray. Place the dough as evenly as possible on the bottom of the tray. There's no need to overwork the dough. It's sufficient to roll it out into an even layer that covers the bottom of the tray. 5. Add the apples Spread the cooled apple filling over the dough. Distribute it evenly across the surface so that the apple layer has the same thickness. If the filling seems very wet, it's best to let it drain before placing it in the tray. In the basic recipe, the apples are squeezed before sautéing to prevent the dough layer from remaining raw or too soft. 6. Prepare the dough for grating Take the remaining dough and knead it together with the 4 tablespoons of flour. You need to achieve a very firm dough, sturdy enough to be grated using a large grater. Grate the dough directly over the apple layer, covering the surface as evenly as possible. It's not necessary for every millimeter to be perfectly covered, but try to distribute the dough across several areas, not just in one thick layer. 7. Bake the pie Sprinkle sugar over the grated dough. Place the tray in the oven and bake the pie at a low temperature for about 1 hour. The time may vary slightly depending on the oven and the thickness of the pie. It’s done when the top layer of dough is browned and very crispy. Since the recipe does not specify the exact temperature, use the low setting of the oven. Allow the pie to cool before cutting. If cut immediately, the apple filling may spill out, and the pieces may break more easily. Why I make this recipe often It's a practical pie when I have apples that need to be used up or when I already have grated apples in a jar. The filling is easy to prepare, and the dough is worked without complicated techniques. I especially enjoy the contrast between the tender base, the soft apples, and the crispy layer on top. Tips and variations Tips Let the apples cool completely before placing them on the dough. Don’t rush this step, especially if the filling is still hot. Squeeze the fresh apples well before sautéing. Too much liquid can make the base soggy and prolong the baking time. The margarine should be at room temperature. It will mix more easily with the sugar, allowing you to achieve the smooth cream specified in the recipe more quickly. For the top layer, the dough needs to be firmer than the one used for the base. The 4 tablespoons of flour are added to ensure it can be grated. Don’t remove the pie from the oven just because it has browned slightly on the surface. The grated dough needs to be crispy, not just colored. Substitutions Fresh apples can be replaced with grated apples from a jar, as mentioned in the recipe. If using jarred apples, ensure they do not have too much liquid before spreading them on the base. Margarine is not substituted in the original recipe, so using another type of fat may change the texture of the dough. For the described result, stick with margarine and use it at room temperature. Variations The amount of sugar and cinnamon in the apples can be adjusted to taste and according to the sweetness of the apples. For very sweet apples, you can use less sugar, while tart ones may require an increase. You can make the top layer thin or denser, depending on how much dough you want to remain visible between the apples. The important thing is that the grated dough is distributed as evenly as possible. Serving ideas The pie is served after it has cooled, cut into pieces. It is easier to portion when the apple layer has set, and the crispy dough is no longer hot. Frequently asked questions Can I use grated apples from a jar? Yes. The recipe also provides for this option. Make sure the filling is not too watery and let it cool well before assembling. Why is flour added to the remaining dough? The 4 tablespoons of flour firm up the remaining dough. This way, it can be grated using a large grater and turns into a crispy layer on top of the pie. What should I do if the apple filling is too watery? Let it drain before placing it in the tray. The apples in the recipe are squeezed and sautéed in their own juice, without added water, to reduce excess liquid. How can I tell if the pie is baked? The grated layer on top should be browned and very crispy. Baking is done at a low temperature for about 1 hour, but the exact time depends on the oven and the thickness of the pie. Can I cut the pie immediately after baking? It’s better to let it cool before cutting. The apple filling is more stable after cooling, and the pieces will come apart more easily. Nutritional values The values are approximate, as the recipe does not specify the weight of the margarine, the number of servings, or the exact amount of sugar used for the apples and for sprinkling. As a reference, the estimate below assumes 250 g of margarine, 1 kg of apples, a moderate amount of sugar for the filling, and a division into 12 pieces: Calories: approximately 330-390 kcal per piece Protein: approximately 4-5 g Carbohydrates: approximately 45-55 g Fat: approximately 15-20 g Fiber: approximately 2-3 g The values can vary significantly depending on the amount of sugar, the type of margarine, and the size of the pieces. Storage and reheating After cooling, store the pie covered in a cool place. For longer storage, it can be kept in the refrigerator, but the crispy layer on top may soften. If you want to partially regain its crispy texture, heat the pieces before serving. Do not overheat them, as the apple filling may soften and the dough may lose its texture. It’s best to cut only what will be consumed, as the pie is more enjoyable when the top layer remains crispy.

Apple Pie

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