Every time I have to share something at church or during a memorial, I think about this simple fasting pie with apples and walnuts. It's uncomplicated, made with inexpensive ingredients, and I can prepare the dough and filling in advance if I have baked apples or some in the freezer. I like that I don't have to worry about butter or eggs, so it's perfect for fasting.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 16-20 (from a 30x40 cm tray)
Difficulty: easy
Recipe type: fasting dessert, for sharing
Ingredients
Dough:
250 g margarine (preferably at room temperature)
100 g powdered sugar
20 tablespoons flour (approximately 350-400 g, depending on the type)
7 tablespoons water
1 packet baking powder with saffron
Filling:
1 kg grated, sautéed apples (I use pre-cooked apples, sometimes frozen)
200 g coarsely chopped walnuts
brown sugar for sprinkling on top
powdered sugar for dusting at the end
Preparation Method
1. Take the margarine out of the fridge and let it reach room temperature. It’s easier to work with this way.
2. In a large bowl, cream the margarine with the powdered sugar. I use a wooden spoon or a mixer, depending on my mood and time.
3. Add the flour (measured in tablespoons) and the baking powder, then pour in the 7 tablespoons of water. Mix everything until you get a dough that is neither too soft nor too hard, just enough to come together nicely. If it seems too crumbly, you can add another tablespoon of water.
4. Divide the dough into two equal parts. Roll out the first piece directly on a sheet of baking paper, enough to cover the tray (about 30x40 cm). Move the paper with the dough into the tray. Prick the dough with a fork here and there.
5. Mix the sautéed apples with the coarsely chopped walnuts. I don't add sugar to the filling because the apples have already been cooked with sugar, and there will be brown sugar on top, but you can taste it if you think it needs more.
6. Spread the apple and walnut filling evenly over the dough in the tray.
7. Roll out the second piece of dough on another sheet of baking paper, then carefully place it over the filling. Peel off the paper and position the sheet to cover it well.
8. Prick the surface with a fork in several places. Sprinkle brown sugar on top to taste.
9. Place the tray in the preheated oven at 180°C and bake for about 40 minutes, until it’s lightly golden on top.
10. Let the pie cool completely in the tray. Cut it after it cools and dust with powdered sugar.
Why I make this recipe often
It’s not fussy, made with few ingredients, and works very well for fasting or when you need to quickly share something that keeps well for a day or two. The dough is easy to roll out, and it doesn’t require too many dishes.
Tips and Variations
Tips
If the apples are too juicy, drain them a bit before putting them in the pie to avoid making the dough too soggy.
You can work with the flour directly in the bowl or on the countertop, but I find it easier on baking paper.
If you don’t have brown sugar for sprinkling, you can use regular sugar.
Substitutions
Margarine can be replaced with another vegetable fat, but the texture may be slightly different.
Instead of walnuts, you can use chopped hazelnuts or almonds if you want something different.
For flavor, you can add a little cinnamon to the apples, but the classic recipe is without it.
Variations
If you’re not fasting, you can use butter instead of margarine.
You can add raisins to the filling if you like them.
If you have fewer apples, you can supplement with grated pumpkin (sautéed separately).
Serving Ideas
It pairs well with a simple tea or apple compote.
You can cut it into small pieces if it’s for sharing at church or during a memorial.
For serving at home, you can warm the slices slightly and add freshly powdered sugar.
Frequently Asked Questions
1. Can I use raw apples instead of sautéed?
I do not recommend it, as they will release too much juice and make the dough too soggy. If you don’t have sautéed apples, grate them and quickly sauté them with a little sugar to evaporate the water.
2. Can the pie be frozen?
The baked pie can be frozen, but the texture of the dough will become softer. My advice is to freeze it only if you have large portions left.
3. If I don’t have baking paper, can I roll it out directly in the tray?
Yes, you can grease the tray with a little margarine and sprinkle some flour, but using baking paper makes it easier to remove and prevents sticking.
4. Can it be made with whole wheat flour?
Yes, but it will be denser. You might need a little more water in the dough.
5. Can I use another type of sugar for dusting?
Yes, any powdered sugar works, including vanilla sugar if you want flavor.
Nutritional Values
Approximately, a 70-80 g serving has about 180-200 kcal. Most of the calories come from vegetable fat, flour, and sugar. The protein content is low (under 3 g/serving), lipids about 8-9 g/serving, carbohydrates approximately 28-30 g/serving. The information is indicative, and actual values may vary depending on portion sizes and how much sugar you add when serving.
Storage and Reheating
The pie keeps well at room temperature for 2-3 days in a container with a lid or covered with plastic wrap. If you keep it longer, you can refrigerate it, but the dough will become a bit firmer. For serving, you can warm the pieces for a few seconds in the microwave or oven, but it’s also good cold. The pie doesn’t taste as good if stored for too many days because the dough becomes soft from the filling.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes
Servings: 16-20 (from a 30x40 cm tray)
Difficulty: easy
Recipe type: fasting dessert, for sharing
Ingredients
Dough:
250 g margarine (preferably at room temperature)
100 g powdered sugar
20 tablespoons flour (approximately 350-400 g, depending on the type)
7 tablespoons water
1 packet baking powder with saffron
Filling:
1 kg grated, sautéed apples (I use pre-cooked apples, sometimes frozen)
200 g coarsely chopped walnuts
brown sugar for sprinkling on top
powdered sugar for dusting at the end
Preparation Method
1. Take the margarine out of the fridge and let it reach room temperature. It’s easier to work with this way.
2. In a large bowl, cream the margarine with the powdered sugar. I use a wooden spoon or a mixer, depending on my mood and time.
3. Add the flour (measured in tablespoons) and the baking powder, then pour in the 7 tablespoons of water. Mix everything until you get a dough that is neither too soft nor too hard, just enough to come together nicely. If it seems too crumbly, you can add another tablespoon of water.
4. Divide the dough into two equal parts. Roll out the first piece directly on a sheet of baking paper, enough to cover the tray (about 30x40 cm). Move the paper with the dough into the tray. Prick the dough with a fork here and there.
5. Mix the sautéed apples with the coarsely chopped walnuts. I don't add sugar to the filling because the apples have already been cooked with sugar, and there will be brown sugar on top, but you can taste it if you think it needs more.
6. Spread the apple and walnut filling evenly over the dough in the tray.
7. Roll out the second piece of dough on another sheet of baking paper, then carefully place it over the filling. Peel off the paper and position the sheet to cover it well.
8. Prick the surface with a fork in several places. Sprinkle brown sugar on top to taste.
9. Place the tray in the preheated oven at 180°C and bake for about 40 minutes, until it’s lightly golden on top.
10. Let the pie cool completely in the tray. Cut it after it cools and dust with powdered sugar.
Why I make this recipe often
It’s not fussy, made with few ingredients, and works very well for fasting or when you need to quickly share something that keeps well for a day or two. The dough is easy to roll out, and it doesn’t require too many dishes.
Tips and Variations
Tips
If the apples are too juicy, drain them a bit before putting them in the pie to avoid making the dough too soggy.
You can work with the flour directly in the bowl or on the countertop, but I find it easier on baking paper.
If you don’t have brown sugar for sprinkling, you can use regular sugar.
Substitutions
Margarine can be replaced with another vegetable fat, but the texture may be slightly different.
Instead of walnuts, you can use chopped hazelnuts or almonds if you want something different.
For flavor, you can add a little cinnamon to the apples, but the classic recipe is without it.
Variations
If you’re not fasting, you can use butter instead of margarine.
You can add raisins to the filling if you like them.
If you have fewer apples, you can supplement with grated pumpkin (sautéed separately).
Serving Ideas
It pairs well with a simple tea or apple compote.
You can cut it into small pieces if it’s for sharing at church or during a memorial.
For serving at home, you can warm the slices slightly and add freshly powdered sugar.
Frequently Asked Questions
1. Can I use raw apples instead of sautéed?
I do not recommend it, as they will release too much juice and make the dough too soggy. If you don’t have sautéed apples, grate them and quickly sauté them with a little sugar to evaporate the water.
2. Can the pie be frozen?
The baked pie can be frozen, but the texture of the dough will become softer. My advice is to freeze it only if you have large portions left.
3. If I don’t have baking paper, can I roll it out directly in the tray?
Yes, you can grease the tray with a little margarine and sprinkle some flour, but using baking paper makes it easier to remove and prevents sticking.
4. Can it be made with whole wheat flour?
Yes, but it will be denser. You might need a little more water in the dough.
5. Can I use another type of sugar for dusting?
Yes, any powdered sugar works, including vanilla sugar if you want flavor.
Nutritional Values
Approximately, a 70-80 g serving has about 180-200 kcal. Most of the calories come from vegetable fat, flour, and sugar. The protein content is low (under 3 g/serving), lipids about 8-9 g/serving, carbohydrates approximately 28-30 g/serving. The information is indicative, and actual values may vary depending on portion sizes and how much sugar you add when serving.
Storage and Reheating
The pie keeps well at room temperature for 2-3 days in a container with a lid or covered with plastic wrap. If you keep it longer, you can refrigerate it, but the dough will become a bit firmer. For serving, you can warm the pieces for a few seconds in the microwave or oven, but it’s also good cold. The pie doesn’t taste as good if stored for too many days because the dough becomes soft from the filling.