Apple pie

I can't forget the first time I wanted to make an apple pie and found myself stuck with a package of frozen pastry sheets on the table, trying to unwrap them in a hurry because I had the nagging thought that someone was coming over and I had nothing sweet at home. Of course, I rushed, ripped half of them, and I had already peeled the apples, but I had no idea how much sugar to add, so I just went by eye and poured it in with a ladle, fearing it might turn out sour. Since then, I've adjusted and tried everything: firm apples, thin sheets, thick sheets, margarine, butter, and I even threw in a handful of raisins at one point. What did I learn? That apple pie doesn't forgive you if you leave it in the oven too long or if you skimp on the cinnamon. Oh, and it doesn't turn out the same if you use super juicy apples; I swear it turns into some sort of soup with floating pastry. But if you're not in the mood for a complicated dessert and want something quick, just like I used to make when I was in a rush, this is the go-to solution that always saves me.

Let me tell you, just so you know what you're getting into: the whole process takes about an hour, out of which you actually spend around 15-20 minutes doing the work, the rest is just the oven. In the end, you'll have a tray of pie – I’d say it serves 6-8 portions unless someone is being greedy. The level of difficulty? Honestly, if you know how to peel apples without breaking a finger, it's a piece of cake. Just be careful with the sheets; if you tear them too early or leave them in the sun, you'll end up with them stuck to the table.

Why do I make it so often? I think it seems like the safest way to have a dessert at home without having to deal with layers, mixers, or all sorts of creams. Plus, apples are available anytime, I can find sheets in the freezer, and most of the time I have some leftover butter in the fridge. It saves me from any craving crisis; it's quick, cheap, and I don't complicate things. Plus, given how often unexpected guests have dropped by, I've made it a habit to keep apples and sheets on standby. And it doesn’t compare to what you buy in the store.

Alright, let’s get to the ingredients. I've made it so many times that I don't weigh anything anymore, but I've included some measurements here so you have a reference and don't have to guess:

Pastry sheets – one package (about 400-500 g). It's important to thaw them in time; otherwise, they stick horribly or tear. You need two sheets for each layer, one on the bottom and one on top.
Apples – 5 medium ones; I choose firm apples (not Golden, not the floury ones). I use them so you can taste the flavor, not just get a watery filling. About 1 kg if you want to be sure you have enough.
Sugar – 4-6 tablespoons, depending on how sweet the apples are. Its role is to make the apples slightly caramelized when sautéed and to ensure the dessert isn’t sour.
Cinnamon – at least a teaspoon; I add more because I love the aroma; if you don’t add it, it’s not apple pie.
Butter or margarine – 40 g (about 2-3 tablespoons). For greasing the tray and the sheets; otherwise, they won't turn out crispy and will be dry.
Oil – 2 tablespoons for greasing the sheets inside, so they don't stick.
A pinch of salt (just a pinch with two fingers), it helps with the flavor, so don’t be stingy.
If you want, you can add raisins, but I usually don’t because people aren’t keen on them at my place.

Now, let me tell you how I do it, step by step, including the mistakes I've made a few times so you don't make the same ones:

1. Take the pastry sheets out of the freezer. This is the first thing I do before I even touch the apples. I leave them on the table, in their packaging, for at least 20-30 minutes so they don't stick together. If you pull them when they're cold, they'll tear, and if you forget them for two hours in the heat, they'll dry out. Just don’t mess with them; let them thaw naturally.

2. Wash the apples well and peel them – I grate them on the large grater; there’s no point in cutting them into cubes because they’ll turn to mush anyway. If they’re very juicy, I leave them in a strainer or squeeze a bit in my hand; otherwise, you’ll end up with a soggy pie. I really don’t like that, to be honest.

3. Put the grated apples in a non-stick pan with about 2-3 tablespoons of sugar (adjust according to the sweetness of the apples). I leave them on medium heat, stirring occasionally for about 8-10 minutes. When they’ve softened and reduced, I add the cinnamon and salt, mix again, and take them off the heat. The apples should be warm, not boiling, but not cold either, or they won’t stay together in the pie.

4. In the meantime, I grease a tray (25x35 cm works perfectly) with butter or margarine all over, including the edges, so the crust doesn’t stick. If you don’t have parchment paper, it’s not a tragedy – butter or margarine works just as well, maybe even tastier.

5. I place one sheet of pastry, pulling gently so it doesn’t tear. If the sheets are thick, I roll them out with a rolling pin to make them thinner. Then I add another sheet, and then I brush them with a bit of oil using a pastry brush, without overdoing it. If you don’t grease them, they’ll dry out in the oven and won’t brown nicely. It takes just a minute, it’s quick.

6. I spread the sautéed apples (which should be slightly cooled) evenly over the sheets. I try not to add all the juice (if there’s any left). This is the trick to avoid a soggy bottom pie. Sometimes I add some raisins (a little treat), but not always.

7. On top of the apples, I add two more sheets of pastry (like a double layer for lasagna). I brush them with oil again, and finally, I brush the top well so it gets a crispy crust.

8. I sprinkle 1-2 tablespoons of sugar on the last greased sheet so it caramelizes while baking and looks even more appetizing. If you want, you can sprinkle a little cinnamon on top, but not too much, as it can make it bitter.

9. I put the tray in the preheated oven at 180°C (medium heat), top and bottom, for about 35-40 minutes. Be careful, after 30 minutes I check it constantly; every oven is different – if you see it’s nicely browned on top, take it out; if not, leave it for another 5 minutes, but don’t walk away because the top can burn quickly.

10. I let the pie cool for at least 15-20 minutes before cutting it; otherwise, all the filling spills into the tray and it won’t slice properly.

USEFUL TIPS

If you have too juicy apples, squeeze them well. Otherwise, the sheets will soften.
Don’t take the sheets out of the package until you’re ready to use them – they dry out super quickly.
If you don’t have a pastry brush, take a piece of paper towel, dip it in oil, and brush the sheets. It works perfectly.
Jonathan or Granny Smith apples work best; don’t use floury apples.
Don’t try to cut the pie while it’s still hot – I’ve done that a few times, and it always felt like apple soup with floating sheets.

SUBSTITUTIONS AND ADAPTATIONS

If you want it gluten-free, use special gluten-free sheets (you can find them at larger stores). Be careful, they behave differently, so ensure they don’t tear.
Butter can be replaced with vegetable margarine if you have intolerance or are vegan. You can swap sugar for a sweetener (erythritol, xylitol) for a diet-friendly version, but it will have a slightly different taste.
For a lighter version, reduce the sugar by half, and add some grated lemon zest over the apples – it gives a fresh vibe, which isn’t bad at all.
If you want more fiber, add 1-2 tablespoons of oat bran to the filling; it doesn’t change the texture much.

VARIATIONS

You can add crushed walnuts over the sautéed apples, about 2-3 tablespoons; it gives a nice flavor and works well for the final texture.
If you’re in the mood for something more aromatic, add a few ground cloves or a bit of nutmeg (but in moderation, as they are very intense).
I’ve also tried using pears (instead of apples) – it’s not bad, but you have to squeeze the juice out of them too; otherwise, the pie becomes too wet.

SERVING

It pairs wonderfully with plain yogurt, low-fat sour cream, or, if you’re feeling indulgent, a scoop of vanilla ice cream. Hot black tea or a bitter coffee makes a good match alongside.
If you have guests, cut the pie when it’s completely cooled and dust it with powdered sugar. If you don’t have powdered sugar, leave it as is; it’s delicious regardless.

FREQUENTLY ASKED QUESTIONS

1. Can I use fresh pastry sheets instead of frozen?
Yes, it’s even easier; you won’t have to worry about thawing. They might be a bit thicker, but that’s okay; just don’t use too many, or it will be too dry.

2. What happens if I use Golden apples or those floury ones?
You’ll end up with a mushy filling that turns into a paste; the pie won’t have texture. I prefer firm, slightly tart apples because they hold up better when baked.

3. Do I really need to sauté the apples? I don’t have time…
Theoretically, you can put the grated apples directly in, but it will release a lot of juice, and you risk ending up with a too-wet pie. If you don’t sauté them, at least squeeze them well.

4. How can I prevent the bottom sheet from sticking?
Generously grease the tray with butter or margarine, not just a drop. If you have it, you can also use parchment paper, but it’s not mandatory.

5. Can I make it with less sugar? Or use honey?
You can use less sugar; just taste the filling to ensure it doesn’t turn out sour. Honey is not recommended for baking; it burns quickly at high temperatures and doesn’t work as well in thin pastries.

NUTRITIONAL VALUES (APPROXIMATE)

One piece (out of 8) has about 180-200 kcal, if you don’t overdo it with butter or sugar on top. About 30 g of carbohydrates (mostly from the apples and sheets), 3-4 g of fat (depending on how much you grease), and 1-2 g of protein. It’s not the lightest dessert, but it’s not a calorie bomb either, especially if you use thin sheets and don’t drown it in butter. It has fiber from the apples, so it’s a bit “healthier” than a cake or a sponge with cream. Cinnamon, as a bonus, is said to help with blood sugar, but I won’t get into the medical aspect.

HOW TO STORE AND REHEAT

If you have leftovers (which rarely happens to me), put it in a container or cover the tray with plastic wrap. It lasts in the fridge for 2-3 days; it won’t change its taste, but the sheets will soften a bit. If you want to reheat it, put it in the oven for 5-6 minutes, not in the microwave, as it turns rubbery there. It’s also fine cold if you don’t feel like heating it up. I don’t recommend keeping it for more than three days, especially if you have a filling with raisins – it can turn sour quickly from the fruit.

I haven’t tried freezing it, to be honest, but I don’t think it’s worth it since it’s too easy to make fresh.

Before we start working, we let the sheets thaw (in case you bought them frozen); We wash and clean the apples and sauté them together with sugar and cinnamon; then we let them cool; We grease the baking sheet with butter or margarine and nicely place the first sheet; before putting the apples, we grease the sheet with a little oil; We evenly place the apples and then the other sheet (after greasing it with oil beforehand); We sprinkle sugar on top for a nice golden color and put it in the already preheated oven for about 40 minutes at medium heat; Very delicious! Enjoy your meal! If you don't have a baking sheet, simply grease the tray with butter or margarine; I found thick (frozen) pastry sheets that I had to roll out a bit beforehand; there are many types, so use whichever you prefer.

 Ingredients: store-bought pie crusts, 5 medium apples, sugar, cinnamon, butter or margarine (for greasing), oil

 Tags:  apple pie