Ingredients for the dough: 500 g of flour, 250 g of butter (82% fat), 200 g of sugar, 1 packet of vanilla sugar, 1 egg, 200 g of yogurt (9% fat), 1 packet of baking powder, juice from one lemon. It is important to dissolve the baking powder in the lemon juice before adding it to the flour to achieve a fluffy texture. In a large bowl, mix all the ingredients for the dough. The butter cut into cubes should be at room temperature for easy incorporation. If you feel the dough is too soft due to the fat content, gradually add 100-150 g of additional flour until you achieve a homogeneous and easily moldable composition. After kneading the dough well, let it rest covered with a damp towel to hydrate.
For the filling, the choice of apples is essential; they should be juicy and fragrant. Peel the apples and remove the seeds, then grate them on a large grater. Squeeze each grated apple by hand to remove excess juice so the pie doesn’t become wet. In a pan, add the grated apples and sauté them over medium heat for about 10 minutes, stirring constantly to prevent burning. If desired, you can add sugar and cinnamon to taste; I decided not to use sugar, allowing the apples to express their natural flavor.
After the dough has rested, divide it into two or, if you prefer, into four equal parts. Roll out each part on a floured work surface, making sure to obtain thin and even sheets. Prepare a baking tray with parchment paper and place the first sheet in the tray. Sprinkle a little semolina on the surface of the sheet to absorb the apple juice, then evenly add the sautéed apple mixture. Cover with the second sheet, which you will prick with a fork here and there to allow steam to escape during baking. Preheat the oven to 200 degrees Celsius and bake the pie for 10-15 minutes, then reduce the temperature to 180 degrees and continue baking for another 10-15 minutes until the sheet turns golden.
After the pie is ready, let it cool slightly before dusting it with sugar. This apple pie, with a fluffy and fragrant dough, is a true delicacy that you can enjoy plain or with a scoop of vanilla ice cream on the side. In my version, I divided the dough into four parts and used two sheets for the apple filling and the other two for a savory cheese filling, thus creating an interesting contrast of flavors. This pie is not only delicious but also very fluffy, perfect for any occasion!
For the filling, the choice of apples is essential; they should be juicy and fragrant. Peel the apples and remove the seeds, then grate them on a large grater. Squeeze each grated apple by hand to remove excess juice so the pie doesn’t become wet. In a pan, add the grated apples and sauté them over medium heat for about 10 minutes, stirring constantly to prevent burning. If desired, you can add sugar and cinnamon to taste; I decided not to use sugar, allowing the apples to express their natural flavor.
After the dough has rested, divide it into two or, if you prefer, into four equal parts. Roll out each part on a floured work surface, making sure to obtain thin and even sheets. Prepare a baking tray with parchment paper and place the first sheet in the tray. Sprinkle a little semolina on the surface of the sheet to absorb the apple juice, then evenly add the sautéed apple mixture. Cover with the second sheet, which you will prick with a fork here and there to allow steam to escape during baking. Preheat the oven to 200 degrees Celsius and bake the pie for 10-15 minutes, then reduce the temperature to 180 degrees and continue baking for another 10-15 minutes until the sheet turns golden.
After the pie is ready, let it cool slightly before dusting it with sugar. This apple pie, with a fluffy and fragrant dough, is a true delicacy that you can enjoy plain or with a scoop of vanilla ice cream on the side. In my version, I divided the dough into four parts and used two sheets for the apple filling and the other two for a savory cheese filling, thus creating an interesting contrast of flavors. This pie is not only delicious but also very fluffy, perfect for any occasion!