apple pie

Lazy Apple Pie

~ bakingwithsibella.com ~ 8 Comments

For some time now, my daughter has been asking me to make an apple pie. Honestly, I have never made a pie, not apple or any other kind, at least not what in the U.S. one would call a pie.

Pie dough I made numerous times, but always for some different desert such as a tart, a galette or similar. I guess, I just hang too tight on my European/Bosnian strings and have not yet found inspiration or courage to tackle the Pie Challenge. So, today I went for a, what is in Bosnia known as a Lazy Pie, because it really is almost effortless and the results are more than satisfying. Instead of all white flour, I used some rye flour too, for a richer taste. The real pie will have to wait for that special moment of inspiration…

THIS PIE TRULY MELTS IN YOUR MOUTH!!!

Dough:

  • 1 2/3 cup (215 g) all-purpose flour
  • 1/3 cup (43 g) rye flour
  • 1/4 cup (50 g) sugar
  • 10 1/2 tbsp (150 g) unsalted butter (room temperature)
  • 1/2 lemon (zest)
  • 1 tbsp sour cream
  • 1 egg yolk
  • pinch of salt
Filling:
  • 35 oz (1 kg) apples (peeled and shredded)
  • 6 tbsp (75 g) sugar
  • 1 pack vanilla sugar (or 1 tsp vanilla extract)
  • 1/2 lemon (zest and juice)
  • 1 tsp cinnamon
  • handful of raisins (soaked in mixture of 1/3 cup rum and 1/3 cup water)
1.  For the dough combine white flour, rye flour, sugar, salt and lemon zest. Mix well. Add butter, sour cream and egg yolk and mix for few minutes to form a firm dough ball. Cover with plastic wrap and let it rest in the fridge for about 45 minutes.
2. While the dough is resting, soak the raisins in rum/water mixture. Next, peel apples, and coarsely shred them (don’t worry if they are turning brown). Add sugar, vanilla, lemon zest and juice, cinnamon and raisins. Set aside.
3. Grease a 9×11 inch baking pan, sprinkle with flour. Take the dough out of the fridge and divide in two. Dust your working surface with flour, roll the dough into an 9×11 in square. Roll it carefully back onto the rolling pin, transfer to the pan and unroll.
4. Spread all the filling onto the dough. Repeat the same with the second piece of the dough and place it on the top of the filling. Poke the top with a fork in about 10 places, so moisture can escape during baking.
5. Bake at 400 F (200 C) about 40 minutes. Cool completely, dust with powder sugar, cut into 1×3 in squares and serve.
Enjoy!