I usually tackle more complicated things, but the other day I craved a simple apple pie, with the taste I remember from childhood. I didn’t hesitate, especially since I had everything I needed at hand. Of all that I’ve tried, this is one of the most practical recipes; it doesn’t require any fancy ingredients or techniques. I especially like to make it when I find good apples at the market and don’t feel like spending too much time in the kitchen.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 12-15 pieces (22x28 cm tray)
Difficulty: easy
Recipe type: simple homemade dessert
Ingredients
Dough:
500 g flour
1 packet dry yeast (Dr. Oetker)
200 g lard (or butter, see the “Substitutions” section)
2 eggs
2 tablespoons sugar
2 packets vanilla sugar
1 pinch of salt
2 tablespoons milk (only if needed, see explanations below)
Filling:
1.5 kg apples
100-150 g sugar (depending on how sweet the apples are and taste)
1 teaspoon cinnamon
Preparation method
1. Preparing the dough
In a large bowl, mix the flour with the dry yeast, sugar, vanilla sugar, and salt. Add the lard (or butter, if using) and the eggs. Start kneading. If the dough doesn’t come together or seems too tough, add 1-2 tablespoons of milk, but only if you feel it’s necessary. You should get a soft, elastic dough, similar to play dough, easy to shape. Form a ball, place it in the fridge while you prepare the filling. I usually leave it for 15-20 minutes while I deal with the apples.
2. Preparing the filling
Wash the apples, peel them, and grate them using a large grater. If you see they are very juicy, you can gently squeeze them, but not excessively. I didn’t need to squeeze mine. Place the grated apples in a double-bottomed pot so they don’t stick. Add the sugar (I use 150 g, but you can adjust based on how sweet the apples are or to taste). Put it on medium heat and stir often until the apples reduce and become slightly shiny. Finally, add the cinnamon and mix well. Set the filling aside to cool slightly.
3. Assembly
Remove the dough from the fridge and divide it into two equal pieces. Roll out each piece on a floured surface so that you get two sheets slightly larger than the tray (22x28 cm). I use parchment paper to avoid surprises when removing it.
Place the first sheet in the tray, including up the sides if you can, and prick it in several places with a fork. Spread the cooled apple filling evenly over it. Cover with the second sheet and prick it as well with a fork to allow steam to escape during baking.
4. Baking
Put the tray in the preheated oven at 180°C. Bake for 20-25 minutes, until the top turns a light golden color. Check after 20 minutes; every oven is a bit different.
5. Final
Let the pie cool for 10-15 minutes, then sprinkle powdered sugar if desired. It can be cut while warm, although the slice comes out better after it has cooled. It’s good both warm and cold.
Why I make this recipe often
It’s one of the quick recipes, with simple ingredients that I always have at home. The dough is easy to work with, doesn’t stick, and you don’t have to wait hours for it to rise. It can be cut and eaten immediately or left for the next day; it keeps well and doesn’t dry out quickly. It’s perfect when you have a lot of apples and don’t want them to go to waste.
Tips and variations
Tips
If the dough seems too sticky, sprinkle a little more flour when rolling it out.
Don’t add too much sugar over the apples at first; sometimes the apples are sweet enough.
If you don’t have parchment paper, grease the tray well with fat.
Use a pot with a thicker bottom for the apples so they don’t stick.
Substitutions
You can use butter instead of lard, 200 g, without further adjustments.
Milk is optional, only if the flour “asks” for it; don’t add it right away.
You can also try using brown sugar for the apples if you have it.
Variations
Add a handful of nuts or raisins to the apple filling if you like.
Cinnamon can be replaced with a little cardamom for a different flavor.
The dough can also be used for other types of fillings: sweet cheese, sour cherries, pumpkin.
Serving ideas
The pie goes well simply dusted with sugar.
You can cut it into cubes and take it to go.
It pairs well with tea or coffee, especially in the morning.
Frequently asked questions
1. Can I use just one egg if I don’t have two?
It will work, but the texture of the dough will be a bit denser. Try to compensate with 1-2 tablespoons of milk if it seems too tough.
2. How do I know when the apples are cooked down enough?
When they no longer release juice in the pot and feel slightly caramelized, without liquid at the bottom.
3. If I don’t have dry yeast, can I use fresh?
Yes, use 20-25 g of fresh yeast, dissolved in a little warm milk with sugar.
4. Can this pie be frozen?
You can freeze it, but the texture of the dough won’t be the same after thawing; it’s better fresh.
5. What do I do if I don’t have parchment paper?
You can grease the tray with butter or lard and sprinkle a little flour before putting in the dough.
Nutritional values
Approximately, one serving (out of 15, about 75 g) has 220-250 kcal.
Carbohydrates: 36-38 g
Proteins: 3-4 g
Fats: 8-10 g (varies depending on lard/butter)
Fiber: 2-3 g
These values are approximate, depending on the amount of sugar used and the size of the portions.
Storage and reheating
The apple pie keeps well for 2-3 days at room temperature, in a closed box. If it’s very hot, it’s safer to keep it in the fridge. It can be reheated for a few seconds in the microwave or oven, but it’s also good at room temperature. I don’t recommend keeping it for more than 3 days, as the apples can make the dough too moist.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 30-40 minutes
Baking time: 20-25 minutes
Servings: 12-15 pieces (22x28 cm tray)
Difficulty: easy
Recipe type: simple homemade dessert
Ingredients
Dough:
500 g flour
1 packet dry yeast (Dr. Oetker)
200 g lard (or butter, see the “Substitutions” section)
2 eggs
2 tablespoons sugar
2 packets vanilla sugar
1 pinch of salt
2 tablespoons milk (only if needed, see explanations below)
Filling:
1.5 kg apples
100-150 g sugar (depending on how sweet the apples are and taste)
1 teaspoon cinnamon
Preparation method
1. Preparing the dough
In a large bowl, mix the flour with the dry yeast, sugar, vanilla sugar, and salt. Add the lard (or butter, if using) and the eggs. Start kneading. If the dough doesn’t come together or seems too tough, add 1-2 tablespoons of milk, but only if you feel it’s necessary. You should get a soft, elastic dough, similar to play dough, easy to shape. Form a ball, place it in the fridge while you prepare the filling. I usually leave it for 15-20 minutes while I deal with the apples.
2. Preparing the filling
Wash the apples, peel them, and grate them using a large grater. If you see they are very juicy, you can gently squeeze them, but not excessively. I didn’t need to squeeze mine. Place the grated apples in a double-bottomed pot so they don’t stick. Add the sugar (I use 150 g, but you can adjust based on how sweet the apples are or to taste). Put it on medium heat and stir often until the apples reduce and become slightly shiny. Finally, add the cinnamon and mix well. Set the filling aside to cool slightly.
3. Assembly
Remove the dough from the fridge and divide it into two equal pieces. Roll out each piece on a floured surface so that you get two sheets slightly larger than the tray (22x28 cm). I use parchment paper to avoid surprises when removing it.
Place the first sheet in the tray, including up the sides if you can, and prick it in several places with a fork. Spread the cooled apple filling evenly over it. Cover with the second sheet and prick it as well with a fork to allow steam to escape during baking.
4. Baking
Put the tray in the preheated oven at 180°C. Bake for 20-25 minutes, until the top turns a light golden color. Check after 20 minutes; every oven is a bit different.
5. Final
Let the pie cool for 10-15 minutes, then sprinkle powdered sugar if desired. It can be cut while warm, although the slice comes out better after it has cooled. It’s good both warm and cold.
Why I make this recipe often
It’s one of the quick recipes, with simple ingredients that I always have at home. The dough is easy to work with, doesn’t stick, and you don’t have to wait hours for it to rise. It can be cut and eaten immediately or left for the next day; it keeps well and doesn’t dry out quickly. It’s perfect when you have a lot of apples and don’t want them to go to waste.
Tips and variations
Tips
If the dough seems too sticky, sprinkle a little more flour when rolling it out.
Don’t add too much sugar over the apples at first; sometimes the apples are sweet enough.
If you don’t have parchment paper, grease the tray well with fat.
Use a pot with a thicker bottom for the apples so they don’t stick.
Substitutions
You can use butter instead of lard, 200 g, without further adjustments.
Milk is optional, only if the flour “asks” for it; don’t add it right away.
You can also try using brown sugar for the apples if you have it.
Variations
Add a handful of nuts or raisins to the apple filling if you like.
Cinnamon can be replaced with a little cardamom for a different flavor.
The dough can also be used for other types of fillings: sweet cheese, sour cherries, pumpkin.
Serving ideas
The pie goes well simply dusted with sugar.
You can cut it into cubes and take it to go.
It pairs well with tea or coffee, especially in the morning.
Frequently asked questions
1. Can I use just one egg if I don’t have two?
It will work, but the texture of the dough will be a bit denser. Try to compensate with 1-2 tablespoons of milk if it seems too tough.
2. How do I know when the apples are cooked down enough?
When they no longer release juice in the pot and feel slightly caramelized, without liquid at the bottom.
3. If I don’t have dry yeast, can I use fresh?
Yes, use 20-25 g of fresh yeast, dissolved in a little warm milk with sugar.
4. Can this pie be frozen?
You can freeze it, but the texture of the dough won’t be the same after thawing; it’s better fresh.
5. What do I do if I don’t have parchment paper?
You can grease the tray with butter or lard and sprinkle a little flour before putting in the dough.
Nutritional values
Approximately, one serving (out of 15, about 75 g) has 220-250 kcal.
Carbohydrates: 36-38 g
Proteins: 3-4 g
Fats: 8-10 g (varies depending on lard/butter)
Fiber: 2-3 g
These values are approximate, depending on the amount of sugar used and the size of the portions.
Storage and reheating
The apple pie keeps well for 2-3 days at room temperature, in a closed box. If it’s very hot, it’s safer to keep it in the fridge. It can be reheated for a few seconds in the microwave or oven, but it’s also good at room temperature. I don’t recommend keeping it for more than 3 days, as the apples can make the dough too moist.