Romanian apple pie

Name: Romanian apple pie
Ingredients: 500 g flour; 1/4 teaspoon salt; 200 g butter; 1 egg; 1 teaspoon grated lemon zest; 2 packets vanilla sugar; 150 ml milk; 1.5 kg apples; 125 g sugar; 1 teaspoon cinnamon; 30 g semolina; 1 egg; 12 g granulated sugar; 10 g powdered sugar

Dessert - Romanian apple pie by Janina F. - Recipia

Romanian apple pie has tender pastry layers, a soft filling and a thin top brushed with egg and sprinkled with sugar. The apples soften over the heat with cinnamon, then sit between the two layers, while semolina binds the filling. I cut the apples into small cubes so you can taste them in every slice. Preparation: 35 minutes. Cooking: 50 minutes. Resting: 75 minutes. Total time: 160 minutes. Servings: 12. Approximately 420 kcal and 7 g protein per serving.

Ingredients

For the dough

500 g flour
1/4 teaspoon salt
200 g butter
1 egg
1 teaspoon grated lemon zest
2 packets vanilla sugar
150 ml milk

For the filling

1.5 kg apples
125 g sugar
1 teaspoon cinnamon
30 g semolina

For the topping

1 egg
12 g granulated sugar
10 g powdered sugar

Preparation

1. Peel the apples and cut them into small cubes. Put them in a saucepan with the sugar and cook over medium heat for 10 minutes, stirring, until softened. Add the cinnamon and leave the filling to cool for 30 minutes. 2. Mix the flour with the salt and cold butter, cut into pieces, until the mixture is crumbly. Add the egg, lemon zest, vanilla sugar and milk, then knead until the dough is no longer sticky. Divide it in two. 3. Preheat the oven to 180°C. Roll out one half of the dough and place it in a baking pan lined with parchment paper. Sprinkle over the semolina, then spread the cooled filling in an even layer. 4. Roll out the second sheet of dough and place it over the apples. Brush the top with beaten egg, sprinkle with granulated sugar and prick the pastry with a fork. 5. Bake the pie for 40 minutes, until golden. Leave it to cool for 45 minutes, then dust it with powdered sugar.

Notes

Keep the pie covered in the refrigerator for up to 3 days and let it sit at room temperature for a little while before slicing. A slice goes well with a cup of tea; the filling is reminiscent of the sautéed apples used for pancakes. Choose firm apples, since mealy ones soften faster. If they are very juicy, cook the filling for a few more minutes, until no liquid is pooling. For the top, you can use 1 tablespoon of brown sugar instead of granulated sugar; the pastry layers contain gluten, and the dough contains dairy and eggs.