Quick Apple Pie
Sometimes I wake up craving something sweet quickly, but I don't feel like spending a lot of time in the kitchen or using complicated ingredients. When I have apples at home, I turn to this quick apple pie, especially since it doesn’t require butter or complicated techniques. It comes out neither too flaky nor too hard, but just right for a simple snack or even for a packed lunch.
Quick Info
Total time: about 1 hour (depending on how fast you work)
Preparation time: 20-25 minutes
Baking time: 35-40 minutes (or until lightly golden on top)
Servings: 12-15, depending on how large you cut the pieces (24x40 cm tray)
Difficulty: easy
Recipe type: homemade dessert, quick, everyday
Ingredients
For the dough:
1 egg
6 tablespoons sugar
6 tablespoons oil
10 tablespoons milk (or water, for a vegan version)
1 packet baking powder
lemon juice or vinegar, enough to activate the baking powder
flour as needed (enough to make a dough that can be rolled out)
For the filling:
apples (enough to cover a layer in the tray; for a 24x40 cm tray, about 1.5-2 kg works, but you don’t need to weigh exactly)
sugar (to taste and depending on how sweet the apples are)
1 packet vanilla sugar
cinnamon (to taste, a good pinch)
semolina or breadcrumbs (2-3 tablespoons, to sprinkle over the first layer, helps absorb the juice from the apples)
Instructions
1. Peel the apples and grate them coarsely. Set them aside while I prepare the dough, without squeezing them yet.
2. In a larger bowl, beat the egg with the sugar. Add the oil and milk (or water, if you want the vegan version).
3. Activate the baking powder with a little lemon juice or vinegar, directly in a teaspoon, and add it to the mixture.
4. Gradually incorporate the flour until you obtain a slightly elastic, non-sticky dough that can be rolled out. Don’t make the dough too hard, but not too soft either.
5. Divide the dough into two roughly equal parts.
6. Prepare the tray (24x40 cm): grease it with oil and dust it with flour.
7. Roll out the first piece of dough on a floured surface, then transfer it to the tray.
8. Sprinkle semolina or breadcrumbs over the first layer.
9. Squeeze the apples well and spread them evenly over the layer.
10. Sprinkle sugar over the apples to taste (if the apples are tart, I add more), then sprinkle cinnamon and vanilla sugar.
11. Roll out the second piece of dough and place it over the filling.
12. Prick the pie in several places with a fork to prevent it from puffing up while baking.
13. Place the tray in the oven at medium heat (about 180°C if you have an electric oven) until the top layer turns golden. It usually takes about 35-40 minutes for me, but every oven is different.
14. Let the pie cool before cutting it.
Why I make this recipe often
Because it’s a no-fuss recipe, quick, doesn’t create a big mess in the kitchen, and you can use apples that are almost forgotten in the fridge. You don’t have to be precise to the milligram with the ingredients, and it turns out well every time. It’s also great for a packed snack or when you have unexpected guests.
Tips and Variations
Tips
If you’re using very juicy apples, squeeze them well, or else the bottom layer might get too soggy.
Don’t add too much sugar to the filling at the start – the apples can already be sweet enough.
The dough shouldn’t be too hard, to avoid cracking when rolling it out.
Substitutions
You can replace the milk with water if you want a vegan version.
If you don’t have breadcrumbs or semolina, you can skip it, but the filling will be wetter.
Variations
You can add grated lemon zest to the apples.
If you like it more aromatic, add a bit of ground nuts to the filling, but it’s not essential.
Serving Ideas
I cut it cold, but it’s also good slightly warm. You can dust it with sugar if you like, but it’s not necessary.
Frequently Asked Questions
1. Can I use other fruits instead of apples?
The recipe is designed for grated apples. With other fruits, the dough might react differently when baked, especially if the fruits are juicier or softer. It works with firm pears, but they should also be squeezed well.
2. Do I have to use a rolling pin?
Yes, the layers come out finer when rolled out with a rolling pin, but you can also stretch them with your hands if you’re short on time or tools.
3. How far in advance can I make it?
Ideally, you should make it on the day you want to serve it, but it keeps well the next day too.
4. What if I don’t have baking powder?
Without baking powder, the layers will be denser. You can try using baking soda activated with lemon, but the texture won’t be the same.
5. Should I let the pie cool before cutting it?
It cuts better after cooling; otherwise, it might crumble at the edges.
Nutritional Values
Calories can vary significantly depending on how much sugar you use and how large the pie is. I estimate about 120-130 kcal for a piece (out of 15): approximately 22g carbohydrates, 3g fat, 2g protein. This is just an estimate; it also depends on how thick you leave the dough and how much filling you use.
Storage and Reheating
The quick apple pie can be kept at room temperature covered or in the fridge for up to 2 days. If left longer, the layer will soften. I don’t recommend freezing it. It can be easily reheated in the microwave, but it’s not strictly necessary.
This recipe is for when you don’t want to complicate things and want something sweet, quick, made from readily available ingredients.
We peel the apples and grate them on the large grater. From one egg, 6 tablespoons of sugar, 6 tablespoons of oil, 10 tablespoons of milk (or water), baking powder extinguished with lemon juice or vinegar, and flour, we make a consistent dough, good for rolling out with a rolling pin. Grease the baking tray with oil and dust with flour. My tray is 24x40 cm. The dough is divided into two. Roll out one sheet and place it in the tray. Sprinkle semolina or breadcrumbs on the sheet, then squeeze the juice from the apples well and place it over the sheet. Sprinkle sugar over the apples (more or less, depending on how sweet the apples are and each person's taste), also sprinkle a pinch of cinnamon and a packet of vanilla sugar. Roll out the second sheet and place it over the apples. Poke the pie in several places and then put the tray in the oven at medium heat. The pie is ready when it has beautifully browned on top. ENJOY YOUR MEAL!!!!
Ingredients: for the dough: 1 egg 6 tablespoons of sugar 6 tablespoons of oil 10 tablespoons of milk (if you want it to be vegan, use water) 1 baking powder a little lemon juice or vinegar flour as needed for the filling: apples vanilla sugar breadcrumbs or semolina sugar
