Apple lattice pie (with orange dough)
When I make this pie, almost half disappears while it's warm, right from the tray. The rest rarely lasts until evening. It's not heavy at all, and if you don't overdo it with the powdered sugar, it's not very caloric either. It's a recipe I often return to because it's simple to make, without complicated ingredients.
Quick info
Total time: about 2 hours
Preparation time: 30-40 minutes (including peeling apples and kneading)
Dough chilling time: 1 hour
Baking time: 25-30 minutes
Servings: 12-15, depending on slice size
Difficulty: easy to medium
Homemade dessert recipe
Ingredients
For the dough:
125 g butter (or margarine)
220-240 g all-purpose flour (type 650)
1 egg
1 tablespoon brown sugar
zest of 1 orange
juice from 1/2 orange
1/2 teaspoon baking soda
a pinch of salt
For the filling:
10 apples (red and yellow, any common eating variety)
3 tablespoons sugar
juice from 1 orange
2 packets vanilla sugar
1 teaspoon cinnamon
For decoration:
powdered sugar for dusting
Preparation method
1. Prepare the dough. Place the soft butter in a bowl and cream it with the brown sugar and a pinch of salt. Mix until it looks creamy. Crack the egg and add it, then add the orange zest. Dissolve the baking soda in the juice from 1/2 orange and pour everything over the mixture.
2. Start incorporating the flour gradually, mixing with a spoon or by hand. When you have integrated about half of the flour, turn the mixture onto a well-floured surface. Knead by hand, adding the rest of the flour. Stop when you get a compact dough that no longer sticks.
3. Wrap the dough in plastic wrap and refrigerate for one hour. Don't skip this step; otherwise, it will be hard to shape and will lose its form while baking.
4. Prepare the apples. Wash and peel them. Grate them on a large grater. Squeeze the juice from one orange over them. Add the 3 tablespoons of sugar. Place the mixture in a pot over medium heat and sauté, stirring, for 10-15 minutes, until softened and most of the liquid evaporates. Remove the pot from heat and let it cool.
5. Take the dough out of the fridge. Cut it in half, making one piece slightly larger.
6. Take the larger piece, roll it out into a rectangle (about the size of your tray – mine is 22/30 cm), on a well-floured surface. Transfer the sheet of dough into the tray, on parchment paper. If it tears in places, simply patch it with your fingers.
7. Place the apple filling on the base and level it out. Sprinkle the vanilla sugar and cinnamon on top.
8. Roll out the remaining dough into another sheet and cut it into strips, not too thin. Place them over the filling in a lattice pattern. They don't have to be perfect; the important thing is to cover it somewhat evenly.
9. Place the tray in the preheated oven at 175°C and bake for 25-30 minutes, until the top dough is golden brown.
10. Remove the tray, let it cool for a few minutes, then gently lift the pie from the tray using the edges of the parchment paper. Dust with powdered sugar after it has cooled almost completely, so the sugar doesn't melt.
11. Cut into slices and serve.
Why I make this recipe often
It's the kind of dessert you make without hassle, with what you have at home. The filling is generous and pleasant, and the dough stays tender. If you double the quantities, you can freeze half of the dough for another time. It's perfect when you want something quick, without cream or complicated ingredients.
Tips and variations
Tips
Knead quickly and don't overdo it; otherwise, the dough becomes tough.
If it seems too sticky, sprinkle a little more flour when rolling it out.
When cooled, the pie becomes easier to portion and remove from the tray.
Substitutions
The orange zest can be replaced with lemon zest.
You can use margarine instead of butter, but the final taste will be slightly different.
Brown sugar in the dough can easily be replaced with white sugar.
Variations
If you don't want a lattice on top, simply roll out a whole sheet from the remaining dough and place it over the apples. Cut a few air vents with a knife before baking.
For a larger tray, double all quantities of dough and filling.
The filling can also accommodate raisins if you like.
Serving ideas
A slice goes well with cold yogurt or unsweetened tea.
Powdered sugar is only added after the pie has cooled almost completely.
Frequently asked questions
1. Can I use green apples?
Yes, but the filling will be more tart. Adjust the sugar to taste.
2. What can I do if I don't have brown sugar?
White sugar works perfectly. It doesn't affect the texture.
3. Can I keep the pie in the fridge?
Yes, but the layers of dough become harder. Ideally, it should be kept covered at room temperature for up to 2 days.
4. Can I make the dough ahead of time?
Yes, it lasts in the fridge for 2 days or in the freezer longer (if you've doubled the quantity).
5. Can I freeze the baked pie?
I do not recommend it; the texture of the apple filling changes upon thawing and becomes soggy.
Nutritional values
Approximate estimate for one slice (from 12 servings): 170-200 kcal, with about 4 g protein, 7 g fat, 30 g carbohydrates. Calories may vary depending on the size of the portion, type of sugar, and how much flour is actually used. It's a relatively light dessert for a homemade pie, with plenty of fruit filling.
Storage and reheating
It can be stored covered at room temperature for a maximum of 2 days. In the fridge, it becomes harder but lasts another day. It can be reheated for a few seconds in the oven or microwave, but its texture does not change significantly. It is best consumed fresh, on the day it was made.
When I make this pie, almost half disappears while it's warm, right from the tray. The rest rarely lasts until evening. It's not heavy at all, and if you don't overdo it with the powdered sugar, it's not very caloric either. It's a recipe I often return to because it's simple to make, without complicated ingredients.
Quick info
Total time: about 2 hours
Preparation time: 30-40 minutes (including peeling apples and kneading)
Dough chilling time: 1 hour
Baking time: 25-30 minutes
Servings: 12-15, depending on slice size
Difficulty: easy to medium
Homemade dessert recipe
Ingredients
For the dough:
125 g butter (or margarine)
220-240 g all-purpose flour (type 650)
1 egg
1 tablespoon brown sugar
zest of 1 orange
juice from 1/2 orange
1/2 teaspoon baking soda
a pinch of salt
For the filling:
10 apples (red and yellow, any common eating variety)
3 tablespoons sugar
juice from 1 orange
2 packets vanilla sugar
1 teaspoon cinnamon
For decoration:
powdered sugar for dusting
Preparation method
1. Prepare the dough. Place the soft butter in a bowl and cream it with the brown sugar and a pinch of salt. Mix until it looks creamy. Crack the egg and add it, then add the orange zest. Dissolve the baking soda in the juice from 1/2 orange and pour everything over the mixture.
2. Start incorporating the flour gradually, mixing with a spoon or by hand. When you have integrated about half of the flour, turn the mixture onto a well-floured surface. Knead by hand, adding the rest of the flour. Stop when you get a compact dough that no longer sticks.
3. Wrap the dough in plastic wrap and refrigerate for one hour. Don't skip this step; otherwise, it will be hard to shape and will lose its form while baking.
4. Prepare the apples. Wash and peel them. Grate them on a large grater. Squeeze the juice from one orange over them. Add the 3 tablespoons of sugar. Place the mixture in a pot over medium heat and sauté, stirring, for 10-15 minutes, until softened and most of the liquid evaporates. Remove the pot from heat and let it cool.
5. Take the dough out of the fridge. Cut it in half, making one piece slightly larger.
6. Take the larger piece, roll it out into a rectangle (about the size of your tray – mine is 22/30 cm), on a well-floured surface. Transfer the sheet of dough into the tray, on parchment paper. If it tears in places, simply patch it with your fingers.
7. Place the apple filling on the base and level it out. Sprinkle the vanilla sugar and cinnamon on top.
8. Roll out the remaining dough into another sheet and cut it into strips, not too thin. Place them over the filling in a lattice pattern. They don't have to be perfect; the important thing is to cover it somewhat evenly.
9. Place the tray in the preheated oven at 175°C and bake for 25-30 minutes, until the top dough is golden brown.
10. Remove the tray, let it cool for a few minutes, then gently lift the pie from the tray using the edges of the parchment paper. Dust with powdered sugar after it has cooled almost completely, so the sugar doesn't melt.
11. Cut into slices and serve.
Why I make this recipe often
It's the kind of dessert you make without hassle, with what you have at home. The filling is generous and pleasant, and the dough stays tender. If you double the quantities, you can freeze half of the dough for another time. It's perfect when you want something quick, without cream or complicated ingredients.
Tips and variations
Tips
Knead quickly and don't overdo it; otherwise, the dough becomes tough.
If it seems too sticky, sprinkle a little more flour when rolling it out.
When cooled, the pie becomes easier to portion and remove from the tray.
Substitutions
The orange zest can be replaced with lemon zest.
You can use margarine instead of butter, but the final taste will be slightly different.
Brown sugar in the dough can easily be replaced with white sugar.
Variations
If you don't want a lattice on top, simply roll out a whole sheet from the remaining dough and place it over the apples. Cut a few air vents with a knife before baking.
For a larger tray, double all quantities of dough and filling.
The filling can also accommodate raisins if you like.
Serving ideas
A slice goes well with cold yogurt or unsweetened tea.
Powdered sugar is only added after the pie has cooled almost completely.
Frequently asked questions
1. Can I use green apples?
Yes, but the filling will be more tart. Adjust the sugar to taste.
2. What can I do if I don't have brown sugar?
White sugar works perfectly. It doesn't affect the texture.
3. Can I keep the pie in the fridge?
Yes, but the layers of dough become harder. Ideally, it should be kept covered at room temperature for up to 2 days.
4. Can I make the dough ahead of time?
Yes, it lasts in the fridge for 2 days or in the freezer longer (if you've doubled the quantity).
5. Can I freeze the baked pie?
I do not recommend it; the texture of the apple filling changes upon thawing and becomes soggy.
Nutritional values
Approximate estimate for one slice (from 12 servings): 170-200 kcal, with about 4 g protein, 7 g fat, 30 g carbohydrates. Calories may vary depending on the size of the portion, type of sugar, and how much flour is actually used. It's a relatively light dessert for a homemade pie, with plenty of fruit filling.
Storage and reheating
It can be stored covered at room temperature for a maximum of 2 days. In the fridge, it becomes harder but lasts another day. It can be reheated for a few seconds in the oven or microwave, but its texture does not change significantly. It is best consumed fresh, on the day it was made.