Apple pie

Whenever I crave something sweet quickly, I use this apple pie recipe. I've had it written down for many years, from an old notebook, and most of the time I don't even look at the recipe because the ingredients are simple and always at hand. It's the kind of dessert you can make in an afternoon without too much hassle.

Quick Info

Total time: about 2 hours
Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 30-40 minutes
Servings: 12 medium pieces
Difficulty: easy to medium
Recipe type: homemade dessert

Ingredients

For the dough:
- 500 g flour
- 1/2 cube fresh yeast (about 25 g)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 250 ml warm water or milk
- 2 tablespoons oil

For the apple filling:
- 1.5 kg apples (classic Romanian apples work very well)
- 350 g sugar
- 1 teaspoon cinnamon

For finishing:
- 1 egg (for brushing)
- Powdered sugar (for decoration, at the end)

Preparation method

1. Heat the water (or milk) until it becomes lukewarm, not hot. Add the yeast, salt, sugar, and oil. Mix gently until the yeast dissolves completely.
2. Gradually add the flour, mixing continuously. At first, I use a spoon, then switch to my hands. When the dough takes shape, knead it well. If needed, add a little more flour to prevent it from sticking to your hands. It should be like a soft but compact bread dough.
3. Place the dough in a bowl greased with a little oil, cover it, and let it rise in a warm place. I leave it for about an hour until it doubles in volume.
4. In the meantime, I prepare the apples. I wash, peel, and core them. I grate them using a large grater. I squeeze them well to remove the juice; otherwise, the pie may turn out too wet in the middle.
5. I add sugar and cinnamon over the grated apples and mix.
6. Once the dough has risen, I divide it into two fairly equal parts. I roll out the first part directly on a floured surface. The sheets should have a medium thickness – neither too thin nor too thick.
7. I place the first sheet in a greased baking pan. I spread the apple filling evenly over it.
8. I roll out the second sheet and place it on top. I poke it in several places with a fork to prevent it from puffing up while baking.
9. I beat the egg and brush it well over the entire surface of the pie.
10. The pan goes into the preheated oven at medium heat until it turns golden. Generally, it takes 30-40 minutes, but I check it from time to time.
11. After baking, I take the pie out and let it cool in the pan. Only then do I dust it with powdered sugar and cut it.

Why I make this recipe often

It has simple, inexpensive ingredients and is the kind of dessert that is not seasonal – I can find apples all year round. I like that the dough is easy to work with, and you don't have to be very skilled in cooking for it to turn out good. It keeps well for a day or two, if there are any leftovers.

Tips and variations

Tips

- To prevent the pie from becoming too soggy, I squeeze the apples as much as I can. Sometimes, I let them sit in a sieve for a few minutes.
- If the dough seems too sticky, I add more flour, but carefully so it doesn't turn out too hard when baked.
- I use a classic baking tray, but smaller shapes work too.

Substitutes

- Milk can also be used instead of water for a more tender dough.
- If I don't have fresh yeast, dry yeast works too, about 7 g.
- Cinnamon is optional – if you don't like it, you can skip it.

Variations

- Ground nuts can be added to the filling if I have them on hand.
- For those who want less sugar, it can be reduced to 250 g without any problems.
- Instead of an egg for brushing, a little milk or water works too.

Serving ideas

- The pie is good both warm and cold. I can cut it into cubes or slices.
- Sometimes, I sprinkle a little extra cinnamon over it after baking.

Frequently asked questions

1. What kind of apples work best?
Sour, firmer apples are the most suitable. They don't release much juice and give flavor to the pie.

2. Can I use brown sugar?
Yes, brown sugar works just as well; it gives a slightly different flavor.

3. Can the pie be frozen?
I do not recommend it, as it tends to become quite soggy upon thawing and loses its texture.

4. Can I make the dough a day in advance?
Yes, it can be left in the refrigerator overnight, but I recommend taking it out some time before rolling it out to let it relax.

5. Can I use dry yeast?
Yes, about 7 g of dry yeast can replace half a cube of fresh yeast.

Nutritional values

Estimate for one serving (1/12 of the tray): about 270 kcal.
Carbohydrates: approximately 55 g
Proteins: 4-5 g
Fats: 3-4 g
Values are indicative, as they depend on the type of apples and the thickness of the sheet.

Storage and reheating

The pie keeps well at room temperature for 1-2 days, covered with a clean cloth or foil. After that, it can be kept in the refrigerator, but it loses its freshness. For reheating, I use the oven for a few minutes, not the microwave, to avoid excessive sogginess. If cut, the ends can be covered to prevent drying out.

Heat the water and mix it with the yeast, salt, sugar, and oil. Gradually add the flour and mix until you obtain a dough that is easy to shape, like bread dough. Knead the dough well, and if necessary, add more flour until the dough no longer sticks to your hands. Place the dough in a warm place and let it rise until it doubles in volume. Wash the apples, peel them, and remove the cores. Grate the apples using a large grater, squeeze out the juice, then add sugar and cinnamon to the apples and mix. After the dough has risen, divide it into two and roll out two sheets. Place the first sheet in a greased baking dish, add the apples on top, and then cover with the second sheet. Use a fork to poke holes in the pie and brush it with egg. Place the pie in the oven until it turns a nice golden brown. When the pie is baked, take it out of the oven, let it cool, and then dust it with powdered sugar.

 Ingredients: Dough: 500 g flour 1/2 cube of yeast 1/2 teaspoon of salt 1 tablespoon of sugar 250 ml warm water or milk 2 tablespoons oil. Apple filling: 1.5 kg apples 350 g sugar 1 teaspoon cinnamon.

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