Apple pie

I always keep a few apples for this recipe, especially in autumn. It's not a complicated tart, but it requires a little attention to the dough. I like it because it doesn't need unusual ingredients, and the result is substantial and good even the next day. The dough comes together quite quickly, the filling doesn't need to be cooked too much, and the grating of the dough on top is really simple.

Quick Info

Total time: about 1 hour and 15 minutes
Preparation time: 30-35 minutes
Baking time: 35 minutes
Servings: 10-12 pieces
Difficulty: medium
Recipe type: apple tart, homemade cake

Ingredients

Dough:
- 3 eggs
- 200 g sugar
- 200 g margarine
- zest of one lemon
- 1 packet baking powder
- flour as needed (for a firm and non-sticky dough)

Filling:
- 4-5 large apples
- 5 tablespoons sugar
- 2 teaspoons cinnamon

(optional: crushed walnuts, almonds, or hazelnuts for filling)

Preparation steps

1. In a large bowl, mix the eggs with the sugar, soft margarine, lemon zest, and baking powder. Gradually add flour, kneading until the dough becomes firm and no longer sticks to your hands. I don't measure the flour exactly, I add until I can easily shape the dough.
2. Divide the dough into two balls. One is used immediately, the other is wrapped in plastic wrap and placed in the freezer.
3. From the first ball, roll out a sheet the size of the baking tray. The sheet should cover the entire surface without being too thick.
4. Place the dough sheet in the tray, on parchment paper.
5. Now for the filling: peel the apples and grate them on a large grater. Place them in a pot with the 5 tablespoons of sugar. Cook over moderate heat until the juice reduces, it shouldn't become compote, just soften a bit and not have too much liquid. At the end, add the cinnamon. If I want to add nuts or hazelnuts, I do it now.
6. Spread the filling evenly over the dough sheet in the tray.
7. Take the remaining dough from the freezer and grate it directly over the filling as evenly as possible.
8. The tray goes into the preheated oven at 175°C for about 35 minutes, until the top becomes golden.
9. When it's done, take the cake out and let it cool in the tray. Cut into slices and sprinkle with powdered sugar.

Why I make the recipe often

I make it because it doesn't require special ingredients, the dough is easy to work with, and the taste remains good the next day. It keeps well, doesn't harden, and is a great cake for breakfast or a snack. You can use apples of any variety.

Tips and variations

Tips

- I use firm and juicy apples, but if they have too much juice, I lightly squeeze them before putting them over the dough.
- I don’t let the filling be too liquid, otherwise the bottom dough gets soggy.
- For grating the dough, I keep it in the freezer for at least 20 minutes, otherwise it sticks to the grater.

Substitutions

- Instead of margarine, butter works too, but the final texture will be slightly different.
- If you don’t have lemon, you can skip the zest, but the flavor will be simpler.

Variations

- You can add chopped nuts, almonds, or hazelnuts to the filling for texture.
- If you want it less sweet, reduce the sugar in the apples to 3-4 tablespoons.
- You can also use ripe pears instead of apples.

Serving ideas

- The cake can be cut into cubes or rectangles and served sprinkled with powdered sugar.
- It pairs well with unsweetened tea or plain coffee.

Frequently asked questions

Can I use butter instead of margarine?
Yes, butter works in place of margarine. The cake will be slightly more tender, but the result is good.

How much flour should be added?
I don’t have a fixed amount, I add flour until the dough becomes firm, non-sticky, and can be shaped. It depends on the size of the eggs and how soft the margarine is.

What if the top dough breaks while grating?
It doesn't matter if it's not perfectly even, grating is done quickly and small holes won’t be noticeable in the end.

Can raisins or other dried fruits be added?
Yes, you can add raisins to the filling, but don’t overdo it, so it doesn’t become too dense.

Can I make the cake a day in advance?
Yes, the cake is even better the next day because the dough becomes more tender and the flavors blend better.

Nutritional values

Approximately, for a serving of 80-100g:
Calories: about 250-300 kcal
Protein: 3-4 g
Fat: 10-13 g
Carbohydrates: 35-40 g
Values may vary depending on how much flour you use and if you add nuts or use butter.

Storage and reheating

The cake keeps at room temperature, covered, for up to 3 days. It doesn’t need to be refrigerated, but if you want it cooler, you can keep it in the fridge. I do not recommend reheating, it’s better served at room temperature or cold. The dough remains tender and doesn’t harden after a day.

 Ingredients: Base: 3 eggs, 200 g sugar, 200 g margarine, zest of one lemon, 1 packet of baking powder, flour as needed. Filling: 4-5 large apples, 5 tablespoons sugar, 2 teaspoons cinnamon.

 Tags:  apple pie