I made this pie at the beginning of January when, after a few days of heavy eating, I really wanted something quick and not too heavy on the stomach. It's not complicated at all, and you don't need any special techniques or ingredients. I've tried it several times when I had apples at home and wanted something sweet but simple.
Quick Info
Total time: approximately 55-65 minutes
Preparation time: 15-20 minutes
Baking time: 35-45 minutes (the first 5 minutes for the first part of the dough, then another 30-40 minutes with everything assembled)
Servings: 8-10, depending on the size of the tray
Difficulty: easy
Recipe type: family dessert, quick, apple pie
Ingredients
Dough
2 whole eggs
10 tablespoons sugar
10 tablespoons oil
10 tablespoons milk
13 tablespoons flour
1 packet baking powder
Filling
6-8 apples (I choose firmer apples, but any type works)
Sugar to taste (usually I add 2-3 tablespoons, depending on how sweet the apples are)
Cinnamon
Preparation method
1. First, prepare the filling: peel the apples and grate them or cut them into small cubes, as you prefer. Put them in a pan with sugar (just enough to lightly cover them) and cook over medium heat until they reduce and there is no liquid left, stirring occasionally to prevent sticking. When they are softened and there is no juice left, turn off the heat and sprinkle cinnamon. Let the filling cool.
2. For the dough: crack the eggs into a bowl and beat them with the sugar. When the sugar is no longer felt so strongly, gradually pour in the oil, mixing continuously. After finishing the oil, gradually add the flour mixed with baking powder, alternating with the milk. The final dough should be slightly thicker than pancake batter but should flow easily from the spoon.
3. Grease a medium tray with butter and flour. Pour half of the dough mixture and quickly level it. Put it in the preheated oven (180°C) for 5 minutes, just enough to set slightly on the surface. Remove the tray and spread the apple filling, then pour the remaining dough over it, distributing it with a spoon.
4. Put the tray back in the oven for 30-40 minutes until the dough is baked and has a golden color on top. Check with a toothpick, especially on the edges, to see if it’s done.
5. Let the pie cool in the tray for a few minutes before slicing.
Why I make this recipe often
I prepare it because it’s quick, with simple ingredients, and I usually have everything I need already in the kitchen. You don’t need a mixer or complicated techniques. It keeps well the next day. It’s also suitable if you have unexpected guests or want a pie without complicated layers and rolling.
Tips and Variations
Tips
- Don’t leave the apples with too much liquid, otherwise, they will make the dough too soggy.
- Try to cool the filling slightly before putting it over the dough, it helps to avoid excess steam during baking.
- If you want a taller pie, use a smaller tray.
- When slicing, let it cool partially to avoid crumbling.
Substitutions
- Milk can also be plant-based if you don’t want cow's milk.
- For oil, almost any neutral option works – sunflower, canola.
- Flour can be either 000 or 650, it doesn’t significantly influence the texture.
Variations
- You can add nuts or raisins to the apple filling.
- If you don’t want cinnamon, a little vanilla works too.
- Instead of apples, you can also try pears, but the filling should be sautéed the same way.
Serving Ideas
- It’s good plain, but it also goes well with a spoonful of yogurt or sour cream on the side if you want something a bit tangy.
- For those who want a more special dessert, a sprinkle of powdered sugar on top after it has cooled.
Frequently Asked Questions
1. What type of apples are best?
Firmer, tart apples are usually better for filling, but anything you have on hand works.
2. Do I need to sauté the apples or can I use them raw?
The apples need to be sautéed first so they don’t release too much juice and the pie doesn’t turn out soggy.
3. If I don’t have baking powder, can I use something else?
You can try baking soda, but it will slightly change the taste. The safest option is to use baking powder.
4. Can I use brown sugar?
Yes, you can use brown sugar, both in the dough and for the apples.
5. What size should the ideal tray be?
A medium tray, about 20x30 cm, works well for these quantities. If you use a larger one, the pie will be thinner.
Nutritional Values
Estimate for one serving (out of 10):
Calories: 230-250 kcal
Protein: 3-4 g
Carbohydrates: 35-38 g
Fats: 7-8 g
Values are approximate. They depend on the size of the portions, the type of apples, and how much sugar you actually use for the filling. If you want to reduce calories, you can decrease the sugar or use less oil.
Storage and Reheating
The pie keeps well in the fridge, covered, for 2-3 days. You can reheat it for a few seconds in the microwave or a few minutes in the oven, but it’s not necessary – it’s good at room temperature. I do not recommend freezing, as the texture will not be the same after thawing.
Quick Info
Total time: approximately 55-65 minutes
Preparation time: 15-20 minutes
Baking time: 35-45 minutes (the first 5 minutes for the first part of the dough, then another 30-40 minutes with everything assembled)
Servings: 8-10, depending on the size of the tray
Difficulty: easy
Recipe type: family dessert, quick, apple pie
Ingredients
Dough
2 whole eggs
10 tablespoons sugar
10 tablespoons oil
10 tablespoons milk
13 tablespoons flour
1 packet baking powder
Filling
6-8 apples (I choose firmer apples, but any type works)
Sugar to taste (usually I add 2-3 tablespoons, depending on how sweet the apples are)
Cinnamon
Preparation method
1. First, prepare the filling: peel the apples and grate them or cut them into small cubes, as you prefer. Put them in a pan with sugar (just enough to lightly cover them) and cook over medium heat until they reduce and there is no liquid left, stirring occasionally to prevent sticking. When they are softened and there is no juice left, turn off the heat and sprinkle cinnamon. Let the filling cool.
2. For the dough: crack the eggs into a bowl and beat them with the sugar. When the sugar is no longer felt so strongly, gradually pour in the oil, mixing continuously. After finishing the oil, gradually add the flour mixed with baking powder, alternating with the milk. The final dough should be slightly thicker than pancake batter but should flow easily from the spoon.
3. Grease a medium tray with butter and flour. Pour half of the dough mixture and quickly level it. Put it in the preheated oven (180°C) for 5 minutes, just enough to set slightly on the surface. Remove the tray and spread the apple filling, then pour the remaining dough over it, distributing it with a spoon.
4. Put the tray back in the oven for 30-40 minutes until the dough is baked and has a golden color on top. Check with a toothpick, especially on the edges, to see if it’s done.
5. Let the pie cool in the tray for a few minutes before slicing.
Why I make this recipe often
I prepare it because it’s quick, with simple ingredients, and I usually have everything I need already in the kitchen. You don’t need a mixer or complicated techniques. It keeps well the next day. It’s also suitable if you have unexpected guests or want a pie without complicated layers and rolling.
Tips and Variations
Tips
- Don’t leave the apples with too much liquid, otherwise, they will make the dough too soggy.
- Try to cool the filling slightly before putting it over the dough, it helps to avoid excess steam during baking.
- If you want a taller pie, use a smaller tray.
- When slicing, let it cool partially to avoid crumbling.
Substitutions
- Milk can also be plant-based if you don’t want cow's milk.
- For oil, almost any neutral option works – sunflower, canola.
- Flour can be either 000 or 650, it doesn’t significantly influence the texture.
Variations
- You can add nuts or raisins to the apple filling.
- If you don’t want cinnamon, a little vanilla works too.
- Instead of apples, you can also try pears, but the filling should be sautéed the same way.
Serving Ideas
- It’s good plain, but it also goes well with a spoonful of yogurt or sour cream on the side if you want something a bit tangy.
- For those who want a more special dessert, a sprinkle of powdered sugar on top after it has cooled.
Frequently Asked Questions
1. What type of apples are best?
Firmer, tart apples are usually better for filling, but anything you have on hand works.
2. Do I need to sauté the apples or can I use them raw?
The apples need to be sautéed first so they don’t release too much juice and the pie doesn’t turn out soggy.
3. If I don’t have baking powder, can I use something else?
You can try baking soda, but it will slightly change the taste. The safest option is to use baking powder.
4. Can I use brown sugar?
Yes, you can use brown sugar, both in the dough and for the apples.
5. What size should the ideal tray be?
A medium tray, about 20x30 cm, works well for these quantities. If you use a larger one, the pie will be thinner.
Nutritional Values
Estimate for one serving (out of 10):
Calories: 230-250 kcal
Protein: 3-4 g
Carbohydrates: 35-38 g
Fats: 7-8 g
Values are approximate. They depend on the size of the portions, the type of apples, and how much sugar you actually use for the filling. If you want to reduce calories, you can decrease the sugar or use less oil.
Storage and Reheating
The pie keeps well in the fridge, covered, for 2-3 days. You can reheat it for a few seconds in the microwave or a few minutes in the oven, but it’s not necessary – it’s good at room temperature. I do not recommend freezing, as the texture will not be the same after thawing.