Braided apple pie

The first time I dared to make this braided apple pie, I rolled out the dough on the wooden table without thinking that I wouldn't be able to lift it off without a shovel if it stuck. I wrapped it up as best as I could, and by the time I transferred it to the baking tray, I was holding my head in my hands. One corner got stuck, and it ended up a bit crooked, but it smelled amazing, and I couldn't wait for it to cool down. I ate straight from the tray with my hands. Now, after a few attempts, I can say I’ve got the hang of it, and it no longer scares me. Still, every time I make it, it comes out looking a bit different – sometimes a little browner, sometimes the filling oozes out from the edges, but that’s the charm, I say. If you want recipes with perfect lines and catalog photos, this isn’t the place. But the taste is honest, and you can really taste the apples; they’re not just for decoration.

Alright, let’s get into the details if you really want to get started. For a large baking tray – the classic kind – and about 8-10 healthy servings (or 6 if you have greedy people in the family), the whole process takes about two to two and a half hours. It’s nothing complicated, just a bit messy, and you need to wait about an hour for the dough to rise. I’d say it’s at a “medium” level – if you’ve handled dough at least once, it’s not a big deal. You don’t need complicated stuff; everything can be found at any store.

Why do I make it so often? Simple: I absolutely love the smell of baked apples and cinnamon, and honestly, it saves those ugly apples that don’t look like anything in the fruit bowl. It’s the recipe that works for any meal, whether I have guests or just want my house to smell like a bakery in the afternoon. It’s great for breakfast, and it pairs well with tea in the evening. Plus, when you need to impress people with something that looks complicated but isn’t, this pie is just the thing. I love that you don’t have to skimp on the filling; the apples do all the work – it turns out rich and juicy, but not soggy.

Here’s the exact list so you know what to pull out on the counter. Don’t eyeball the ingredients; for the dough, it really matters to get the ratio right.

For the dough:
600 g all-purpose flour (I use type 000, but any regular bread flour works)
100 g butter (I melt it, but you can use margarine if you don’t have any)
250 ml milk (slightly warmed, not cold from the fridge)
3 tablespoons sugar (about 50 g, so it’s not too sweet)
25 g fresh yeast (or a 7 g packet of dry yeast if you can’t find fresh)
2 tablespoons oil (for a bit of elasticity, so the dough doesn’t break)
1 egg (for tenderness and color)
grated lemon or orange zest (I usually use lemon, but if I don’t have it, I don’t panic)
a pinch of salt (always)

For the filling:
1.5 kg apples (about 8-10 medium apples, don’t skimp)
8 tablespoons sugar (you can use less if the apples are sweet)
cinnamon, to taste (I’m a bit stingy here, I put 1-2 teaspoons, I don’t like it too aromatic)
1 tablespoon semolina (helps bind the filling so it doesn’t ooze out of the pie)

One beaten egg for brushing on top, to make it shiny and golden.

Now, onto the steps. Stick with me, and you won’t regret it (or you might if you’re in a hurry; don’t say I didn’t warn you):

1. Peel the apples and grate them using a large grater. Put them in a large pot along with the sugar and cinnamon. Over medium heat, stir occasionally for about 15-20 minutes, until the juice from the apples evaporates and the filling becomes drier. When you turn off the heat, sprinkle a tablespoon of semolina over it, mix, and let it cool. The semolina helps; otherwise, all the juice will run out into the tray – I’ve experienced that.

2. For the dough, gently warm the milk (it shouldn’t be hot, just lukewarm). Put the yeast in a cup with 50 ml of milk and a teaspoon of sugar, mix, and let it sit for 10 minutes to activate if you’re using fresh yeast. If you have dry yeast, you can add it directly to the flour.

3. In a large bowl, make a mound of flour with a well in the center. Pour the remaining milk, melted butter (or margarine), sugar, oil, beaten egg, citrus zest, and salt into the well. Add the activated yeast (if you used fresh). Using a spoon, start to gather the flour from the edges, then use your hands to knead for about 10-15 minutes until you have a soft, elastic dough that doesn’t stick to your hands. If it needs more flour (it varies by type), add a tablespoon at a time. Don’t panic if it seems too soft; it will come together with kneading.

4. Place the bowl with the dough in a warm spot, covered with plastic wrap and a clean towel on top. Let it rise for an hour until it doubles in size. If it’s cold in the kitchen, keep a warm kettle nearby.

5. After it has risen, turn the dough out onto a floured surface and divide it into two equal parts. Take the first piece and roll it out into a rectangle about 30x40 cm, the size of a classic baking tray. Here’s where I messed up the first time: place the rectangle of dough directly onto a sheet of baking paper. Without the paper, you won’t be able to lift it off the table without tearing it. I’m telling you from experience.

6. Lightly mark three sections across the width with a knife without cutting all the way through – the middle for the filling, the sides for braiding. On the sides, cut strips about 1 cm wide diagonally, almost to the middle section. Sprinkle a little semolina (about half a tablespoon) in the center and spread half of the apple filling evenly. Now, braid the strips over the top, one from the left, one from the right, like a braided pigtail. Don’t stress if it doesn’t come out mathematically; it really doesn’t matter for the taste. Finally, press the ends to seal the filling in.

7. Repeat the process with the second piece of dough. Move the pies (with the baking paper, so you don’t drop them, as I cursed the first time for the whole village). Place them in the large baking tray.

8. Let them rest in the tray for another 10-15 minutes to relax; they’ll puff up a bit and become fluffier. In the meantime, preheat the oven to 180°C (medium setting). Brush them with beaten egg on top to get a nice crust.

9. Bake the pies for 35-40 minutes until they are nicely browned. The whole house will smell – that’s the ultimate test. If you’re not sure if they’re done, gently lift one with a spatula and check if the bottom is browned.

10. Remove them from the oven and, if you have nerves of steel, let them cool for about half an hour. I usually don’t; I cut a warm piece and grab a slice with my hand because nobody can stop me.

Tips, variations, and serving ideas

Practical tips:
Don’t try to put more filling than fits in the middle, even if the apples seem like too much. If you pile them up, it risks spilling and turning into mush.
Use the crunchiest, most flavorful apples; I don’t recommend very juicy ones (like Golden) because the pie turns out a bit “soggy.” Generally, autumn apples or tart ones are the best.
If you want a shiny crust, brush on two layers of beaten egg, the first when it’s rising, the second just before it goes in the oven.
Always have baking paper on hand – otherwise, transferring it is a recipe for disaster in the kitchen.
Don’t skip the semolina, even if it seems optional. I once omitted it, and it was a mess on the bottom of the tray.

Ingredient substitutions/adaptations:
Dairy-free: Use vegetable butter and almond/soy milk; you won’t notice any significant difference in the end.
Vegan: Use plant milk, vegetable butter, and you can replace the egg in the dough with an extra 2 tablespoons of oil. It won’t be as tender, but it works.
Gluten-free: Replace the flour with a special gluten-free mix. Be careful; it may require more milk or not rise as much.
Without egg for brushing: Mix a tablespoon of honey with a little warm water and brush the pie at the end; it will get a nice shine.

Variations:
You can add raisins soaked in rum or brandy to the filling – I haven’t tried it because I’m not a fan of raisins, but many swear that “it’s better that way.”
Add coarsely chopped nuts to the apples for extra texture.
If you don’t feel like braiding, simply make two large rolls from the dough and bake them side by side.
You can also use pears or quinces, but with pears, I’ve noticed you need to reduce the cooking time.

Serving ideas:
It’s great warm, with a dollop of sour cream or a scoop of vanilla ice cream. Or cold, with coffee in the morning, straight from the fridge.
If you want something more festive, sprinkle powdered sugar or cinnamon on top after it cools.
Alongside black tea or a glass of cold milk, it’s a combination I’ve never missed.

Frequently asked questions

Can this pie be frozen?
Yes, you can freeze it baked, cut into pieces. When you take it out, let it thaw at room temperature and pop the slices in the oven or toaster for a few minutes. It’s almost as good as fresh.

Can I use pre-grated apples from the supermarket?
You can, but they are usually more watery and don’t have the same flavor as freshly grated apples at home. If you insist, make sure to squeeze them well before cooking.

What do I do if the dough doesn’t rise?
The most common reason is the milk being too cold or expired yeast. If it hasn’t risen in the first hour, place the bowl above the oven or near a radiator. Or make another batch of dough because there’s not much you can fix, unfortunately.

The dough is too sticky – what do I do?
Sprinkle a tablespoon of flour and knead a bit more. But don’t worry if it seems too soft at first; the more you knead, the better it will come together.

Why is my filling leaking out of the pie?
Either you used too juicy apples, or you didn’t cook them enough, or you skipped the semolina. It’s normal for some juice to come out at the edges, but if it turns into a puddle, something was too liquid.

Can I use other fruits?
Yes, you can try pears, quinces, even plums (but cook them separately and add a bit more sugar). However, apples are the base; both the texture and flavor are different.

Nutritional values (approx.)

This pie isn’t a dessert for strict diets, but it’s not a calorie bomb either, as long as you don’t eat half a tray in one sitting. For 100 g of pie (about a generous slice), you have around 180-220 kcal, depending on how much sugar and butter you use. From the total, about 4-5 g of protein, 35-40 g of carbohydrates (flour + sugar + apples), and 5-7 g of fat (mostly from butter and egg). The portion is rich in fiber if you don’t peel the apples perfectly. It’s a festive dessert, but with so many apples, you also get some vitamins and minerals – it’s not a total health scam if you don’t rush to it every day. It has no preservatives or artificial flavors, so kids can eat it without issues.

How to store and reheat

I keep the pie at room temperature, covered with a clean towel or in a plastic container, for about 2 days. After that, if there’s anything left (which is rare for us), I move the leftovers to the fridge, wrapped in foil. It stays soft for 3-4 days in the fridge. When I want to reheat it, I pop a slice in the oven for 5-6 minutes at 120°C or even in the microwave, but with a cup of water next to it so it doesn’t dry out. If you keep it covered in the tray, even at room temperature, it won’t dry out until the next day. Final tip: don’t leave it uncovered, as the dough will get “tough” and won’t be as nice.

Peel the apples and grate them using a large grater. Add sugar to taste, as well as cinnamon, and sauté the apples until all the juice evaporates. For safety, I added a tablespoon of semolina at the end. For the dough, dissolve the yeast in 50 ml of warm milk. Melt the butter and mix it with the remaining milk and sugar. Place the flour in a bowl and make a small well in the center where you pour in the yeast, melted butter with milk and sugar, and the beaten egg. Mix all the ingredients with a spoon, then knead with your hands in the bowl. Cover the bowl with plastic wrap and place a towel over it, letting it rise for an hour. After an hour, the dough will double in volume. Divide it into 2 equal pieces. Roll each piece of dough into a rectangle, dividing it into three parts by lightly scoring two straight lines with a knife, being careful not to cut through the dough. Then, cut the side parts into strips about 1 cm wide. In the center, I sprinkled a little semolina to absorb the apple juice. Then, add the filling and braid the pie. My advice is to roll each rectangular sheet onto a piece of baking paper and braid the pie that way, as otherwise, it's practically impossible to transfer it to the baking tray. I know I almost dropped the pie on the ground out of frustration. In fact, you can see that one is a bit more crooked than the other. By the second one, I figured it out and didn't make the same mistake again. Let the pies rise for another 10-15 minutes, brush them with beaten egg, then bake for 35-40 minutes until they start to brown.

 Ingredients: Dough 600g flour 100g butter 250ml milk 1 egg 3 tablespoons sugar 25g yeast 2 tablespoons oil grated lemon or orange zest Filling 1.5kg apples 8 tablespoons sugar cinnamon 1 tablespoon semolina 1 egg for brushing

 Tags:  apple pie