I came across this apple pie recipe on a day when I didn't have lard on hand, but I had butter and a craving for something classic. It's the kind of recipe I make when I want something simple, with readily available ingredients. I liked that the cream doesn't need to be whipped, and there aren't many complicated steps. I used large apples and a dough that kneads quickly, so everything went smoothly.
Quick Info
Total time: about 1 hour and 30 minutes (including dough cooling)
Preparation time: 30-40 minutes
Baking time: 35 minutes at 200°C
Servings: 9-12, depending on how large you cut the pieces
Difficulty: easy to medium
Recipe type: dessert, apple pie, homemade
Ingredients
For the dough:
500 g flour
1 packet dry yeast
200 g butter (or lard, if you have it)
2 eggs
2 tablespoons sugar
2 packets vanilla sugar
1 pinch of salt
2 tablespoons milk
For the filling:
6 large apples
150 g sugar
1 teaspoon cinnamon
Preparation method
1. In a large bowl, combine the flour, dry yeast, salt, sugar, and vanilla sugar. Mix everything with a spoon.
2. Add the cold butter cut into cubes, the eggs, and the two tablespoons of milk. Start kneading by hand until the dough comes together well. If it feels like it's not coming together easily, you can add another tablespoon of milk, but I didn't need to.
3. Divide the dough into two, cover it with plastic wrap or a towel, and place it in the fridge to cool and firm up a bit while I prepare the apples.
4. Peel the apples and grate them using a large grater.
5. Place the grated apples in a pan, add the sugar (150 g), and cook over medium heat, stirring frequently, until the liquid reduces and they start to bind together slightly. This usually takes about 8-10 minutes. Finally, add the cinnamon and turn off the heat. Let the apples cool slightly.
6. Roll out the first half of the dough with a rolling pin, directly on a baking paper, to the size of the pan (24x24 cm). If you don't have a square pan, a round one works too.
7. Place the dough in the pan, then evenly spread the apple filling over it.
8. Roll out the other half of the dough and place it on top. Try to level it as much as possible.
9. Bake the pie in a preheated oven at 200°C for about 35 minutes. I recommend checking it after 30 minutes – every oven bakes differently, and the pie should be slightly golden on top.
10. Let it cool in the pan, then dust it with powdered sugar and cut it once it's no longer hot.
Why I make this recipe often
For me, this recipe is useful because it doesn't have complicated steps, the ingredients are easy to find, and the taste is always pleasing to everyone. It keeps well for a few days, so I can make it for guests or family without worrying that it will spoil quickly.
Tips and variations
Tips
Use firmer apples, not too watery, so they don't release too much liquid in the pie.
If the dough feels too hard after taking it out of the fridge, let it sit at room temperature for 10 minutes before rolling it out.
Substitutions
Lard can be replaced with butter, as I did. It doesn't significantly change the taste.
Milk can be cow's or plant-based, if needed.
Variations
You can add 50-100 g of chopped walnuts or almonds to the apple filling if you want more texture.
If you prefer less sugar, you can reduce the amount in the apples or in the dough.
Serving ideas
The pie is good on its own, dusted with powdered sugar, or with a dollop of whipped cream on the side. It’s delicious both cold and slightly warmed up.
Frequently asked questions
1. Can I use smaller or more apples if I don't have large ones?
Yes, the important thing is to have enough filling to cover the layer of dough.
2. Do I have to sauté the apples beforehand?
Yes, if you use raw apples, they will release too much liquid and might make the bottom dough soggy.
3. Can I use fresh yeast instead?
You can use fresh yeast, but the packet of dry yeast is quicker and doesn't require dissolving.
4. Can the pie be made in a round pan?
Yes, I made it in a round pan without any problems.
5. Can the pie be frozen?
I do not recommend freezing it, as it changes texture upon thawing.
Nutritional values
Estimated values (for one serving, from 12 servings):
Approx. 220 kcal per serving
Carbohydrates: 33 g
Proteins: 3 g
Fats: 9 g
These values are approximate and depend on portion sizes and the type of apples or exact amount of sugar used.
Storage and reheating
The apple pie keeps well at room temperature, covered with a towel or plastic wrap, for 2-3 days. If you want to keep it longer, place it in the fridge and let it come to room temperature before serving. It can be warmed up slightly, but it’s not necessary. It’s not the kind of pie that dries out or hardens quickly.
Quick Info
Total time: about 1 hour and 30 minutes (including dough cooling)
Preparation time: 30-40 minutes
Baking time: 35 minutes at 200°C
Servings: 9-12, depending on how large you cut the pieces
Difficulty: easy to medium
Recipe type: dessert, apple pie, homemade
Ingredients
For the dough:
500 g flour
1 packet dry yeast
200 g butter (or lard, if you have it)
2 eggs
2 tablespoons sugar
2 packets vanilla sugar
1 pinch of salt
2 tablespoons milk
For the filling:
6 large apples
150 g sugar
1 teaspoon cinnamon
Preparation method
1. In a large bowl, combine the flour, dry yeast, salt, sugar, and vanilla sugar. Mix everything with a spoon.
2. Add the cold butter cut into cubes, the eggs, and the two tablespoons of milk. Start kneading by hand until the dough comes together well. If it feels like it's not coming together easily, you can add another tablespoon of milk, but I didn't need to.
3. Divide the dough into two, cover it with plastic wrap or a towel, and place it in the fridge to cool and firm up a bit while I prepare the apples.
4. Peel the apples and grate them using a large grater.
5. Place the grated apples in a pan, add the sugar (150 g), and cook over medium heat, stirring frequently, until the liquid reduces and they start to bind together slightly. This usually takes about 8-10 minutes. Finally, add the cinnamon and turn off the heat. Let the apples cool slightly.
6. Roll out the first half of the dough with a rolling pin, directly on a baking paper, to the size of the pan (24x24 cm). If you don't have a square pan, a round one works too.
7. Place the dough in the pan, then evenly spread the apple filling over it.
8. Roll out the other half of the dough and place it on top. Try to level it as much as possible.
9. Bake the pie in a preheated oven at 200°C for about 35 minutes. I recommend checking it after 30 minutes – every oven bakes differently, and the pie should be slightly golden on top.
10. Let it cool in the pan, then dust it with powdered sugar and cut it once it's no longer hot.
Why I make this recipe often
For me, this recipe is useful because it doesn't have complicated steps, the ingredients are easy to find, and the taste is always pleasing to everyone. It keeps well for a few days, so I can make it for guests or family without worrying that it will spoil quickly.
Tips and variations
Tips
Use firmer apples, not too watery, so they don't release too much liquid in the pie.
If the dough feels too hard after taking it out of the fridge, let it sit at room temperature for 10 minutes before rolling it out.
Substitutions
Lard can be replaced with butter, as I did. It doesn't significantly change the taste.
Milk can be cow's or plant-based, if needed.
Variations
You can add 50-100 g of chopped walnuts or almonds to the apple filling if you want more texture.
If you prefer less sugar, you can reduce the amount in the apples or in the dough.
Serving ideas
The pie is good on its own, dusted with powdered sugar, or with a dollop of whipped cream on the side. It’s delicious both cold and slightly warmed up.
Frequently asked questions
1. Can I use smaller or more apples if I don't have large ones?
Yes, the important thing is to have enough filling to cover the layer of dough.
2. Do I have to sauté the apples beforehand?
Yes, if you use raw apples, they will release too much liquid and might make the bottom dough soggy.
3. Can I use fresh yeast instead?
You can use fresh yeast, but the packet of dry yeast is quicker and doesn't require dissolving.
4. Can the pie be made in a round pan?
Yes, I made it in a round pan without any problems.
5. Can the pie be frozen?
I do not recommend freezing it, as it changes texture upon thawing.
Nutritional values
Estimated values (for one serving, from 12 servings):
Approx. 220 kcal per serving
Carbohydrates: 33 g
Proteins: 3 g
Fats: 9 g
These values are approximate and depend on portion sizes and the type of apples or exact amount of sugar used.
Storage and reheating
The apple pie keeps well at room temperature, covered with a towel or plastic wrap, for 2-3 days. If you want to keep it longer, place it in the fridge and let it come to room temperature before serving. It can be warmed up slightly, but it’s not necessary. It’s not the kind of pie that dries out or hardens quickly.