Apple pie

I made this apple pie one afternoon when I was craving something sweet but didn't have much time to spend by the oven. There are no complicated steps, and honestly, given how quickly everything comes together, you might find yourself making it again without worrying too much about weighing or technical details. The crust turns out tender, the apples are plentiful and aromatic, and the result is clearly a favorite with coffee or for breakfast.

Quick Info

Total time: 1 hour and 10 minutes
Preparation time: approx. 35-40 minutes
Baking time: 30-35 minutes
Servings: 10-12 pieces (from a standard tray)
Difficulty: easy to medium
Recipe type: quick apple pie, suitable for any occasion

Ingredients

For the crust:
- 450 g flour (+ 50 g extra for rolling out)
- 250 g cold butter, 85% fat
- 170 g sugar
- 1 egg
- 170 g sour cream
- 1 packet dry yeast
- vanilla (extract, vanilla sugar, or essence – enough to be felt)
- grated orange peel
- a pinch of salt

For the filling:
- 2 kg apples (peeled or not, according to preference)
- 250 g brown sugar
- cinnamon (to taste)
- vanilla (same as for the crust)

For decoration:
- powdered vanilla sugar
- cinnamon

Preparation Method

1. The crust: In a large bowl, combine the flour (450 g), grated cold butter, sugar, egg, sour cream, dry yeast, vanilla, orange peel, and a pinch of salt. Mix by hand quickly, without overworking it, just until you get a slightly soft but non-sticky dough. Sprinkle a little flour if needed. Gather it into a ball, dust it with flour, cover with a clean cloth, and set aside while you prepare the apples. It doesn't need to be refrigerated or risen, just let it sit at room temperature.

2. The apple filling: Wash the apples and peel them if they don't look good (I peeled them). Grate the apples directly into a large bowl. Add the brown sugar, vanilla, and cinnamon. Mix very gently, just enough to combine the flavors without squeezing them too much to avoid excess juice.

3. Dividing the dough: Divide the dough into two roughly equal pieces. On a well-floured piece of parchment paper, place the first half of the dough and shape it into a rectangle by hand to make it easier with the rolling pin. Roll it out gently with the rolling pin, without pressing too hard, until you get a sheet thin enough, about the size of the tray.

4. Assembling the first layer: Grease the tray with butter (you can also use palm butter, as I did). Take the sheet with the parchment paper, turn it into the tray, and then gently peel off the paper. If needed, spread the dough over the edges. Prick it with a fork here and there.

5. Roll out the second sheet: Do the same with the other half of the dough on another piece of parchment paper, so it's ready when you've finished with the apple layer.

6. Layering: Place all the apple filling over the first sheet, spreading it as evenly as possible. Cover with the second sheet, transferring it carefully with the paper, then peel off the parchment paper. Adjust the edges if needed and prick the top sheet with a fork as well.

7. Baking: Place the tray in the preheated oven at 180°C, on the middle rack. Bake for 30-35 minutes or until the edges are lightly browned.

8. Cooling and serving: Let the pie cool completely before cutting it. Dust with powdered vanilla sugar and a pinch of cinnamon on top, if desired.

Why I make this recipe often

I always find apples in the pantry, and the crust is easy to work with, even if you don't have much experience. It can be made quickly, has no sensitive steps, and the ingredients are simple. It keeps well for a day or two and is just as good for breakfast or as a snack.

Tips and Variations

Tips

- Use cold butter directly from the fridge for a flakier crust.
- Don't overwork the dough, just enough to gather it.
- If the apples are very juicy, don't squeeze them; leave them just as they are if you don't mix aggressively.
- The sheet rolls out easily if you use enough flour on the paper and the rolling pin.

Substitutions

- Instead of brown sugar for the filling, white sugar can also be used.
- Palm butter for greasing the tray can be replaced with regular butter or oil if you don't have anything else at hand.
- Orange peel can be omitted or replaced with lemon.

Variations

- For a more intense taste, add a pinch of grated nutmeg to the filling.
- You can reduce the sugar if the apples are very sweet.
- If you prefer, don't peel the apples.
- A thin layer of breadcrumbs on the first sheet can help if the apples are extremely juicy.

Serving Ideas

- It goes well dusted with vanilla sugar and cinnamon.
- It can be cut into small cubes for platters.
- Good both cold and slightly warmed next to a cup of tea.

Frequently Asked Questions

1. Do I need to refrigerate the dough?
No, it's enough to let it sit at room temperature while you prepare the apples.

2. Are the sheets very thin?
You can roll them out as thin as you want – if you make them too thin, there is a risk of them breaking during transfer, but it can be easily fixed directly in the tray.

3. If I don't have dry yeast, can I use fresh?
Yes, you can use a small cube (7-8 g) of fresh yeast, dissolved in sour cream before adding it to the dough.

4. Can the pie be frozen?
I don't recommend it because the apples change texture after thawing and the crust becomes soggy.

5. Can I use canned apples or frozen grated apples?
Canned apples are not suitable, and if you use frozen grated apples, let them drain well before using.

Nutritional Values (estimated, for one serving from 12)

Calories: approx. 320 kcal
Carbohydrates: 55 g
Protein: 3 g
Fats: 10 g

Values are estimates and vary depending on the portion size and type of apples used.

Storage and Reheating

The pie can be stored at room temperature, covered, for up to 2 days. In the fridge, it can last another day, but the crust tends to harden. If you want to reheat it, put the pieces in the microwave for a few seconds, but it won't have the exact texture as before. It is best consumed fresh or on the first day after baking.

Usually, when I start making pastries, I never weigh the ingredients because I prepare them by eye... but for the little chef... I must weigh them to help those who are just starting in the kitchen :)... Grate the cold butter (or if you prefer to let it soften ahead of time), mix all the ingredients, and knead a beautiful dough that is floured and left covered in a warm place in the kitchen while we deal with the apples. We grate the apples (peeled or not, the choice is yours; I peeled them because their skin wasn't very nice). I sprinkled sugar on top of the grated apples, then added vanilla and cinnamon, and mixed them very gently (I didn't squeeze them so they wouldn't release juice). I divided the dough into two pieces and rolled out the two sheets. I took a piece of parchment paper, dusted it well with flour, placed the piece of dough on it, shaped it into a rectangle with my hands, and then rolled it out with a well-floured rolling pin. The sheet will roll out perfectly without tearing. Don't press down on it; just roll it gently back and forth, and it will work perfectly; I know many people are afraid to roll out the sheets, but they are really great). I greased the pan with butter (I used palm butter) and placed the sheet at the bottom. Here's how I did it: I flipped the parchment paper with the dough and placed it in the pan, then gently peeled off the paper. I pricked the sheet all over with a fork. We won't put the apples on until we roll out the second sheet. After rolling out the sheet, I placed the apples and proceeded in the same way, flipping the dough with the paper and then gently peeling it off... see the photo), in this way, the sheet will remain perfectly intact, and if it tears, don't worry; you can easily arrange it in the pan. We prick the top sheet with a fork (making little cat paws:))( As a side note, this really happened to me years ago... I had a kitten, a beautiful blue Russian cat, and one day I prepared an apple pie... but I didn't get to put it in the oven; she climbed on it and added her little paws abundantly... obviously, I threw away the delicious pie and made another one (I didn't throw away the kitten LOL) :)))) Oh! :D So back to it, we put the pie in the preheated oven at 180 degrees for about 30 or 35 minutes)...... Take out the pastry, let it cool... and then serve it as you wish, sprinkled or not... It's superb... I guarantee it :)

 Ingredients: Sheets: 450 g flour (+ 50 g for rolling out the sheets) 250 g butter (must be 85% fat) 170 g sugar 1 egg 170 g sour cream 1 packet dry yeast vanilla orange zest 1 pinch of salt Filling: 2 kg apples cinnamon 250 g brown sugar vanilla Decoration: powdered vanilla sugar cinnamon

 Tags:  apple pie