Romanian · Dessert
Apple Pie
The tray-baked apple plăcintă of school holidays: grated caramelised apples and cinnamon between tender oil-and-yoghurt pastry sheets, dusted white
- Prep
- 40 min
- Cook
- 45 min
- Serves
- 8
Ingredients
- Plain flour — 500 g
- Greek yoghurt or sour cream — 200 g
- Sunflower oil — 100 ml
- Egg — 1 (55 g)
- Caster sugar — 160 g
- Baking powder — 8 g
- Fine salt — 4 g
- Apples, tart-sweet — 1.4 kg
- Butter — 30 g
- Cinnamon — 6 g
- Lemon juice and zest — 20 ml / 4 g
- Fine semolina — 30 g
- Icing sugar — 25 g
Method
- Pastry: knead flour, yoghurt, oil, egg, 40 g sugar, baking powder and salt briefly to a soft dough; halve, rest 30 minutes chilled.
- Coarsely grate the apples; sauté with butter, 120 g sugar, cinnamon, lemon juice and zest over high heat 8–10 minutes until the juices evaporate; cool.
- Roll one dough half to fit a 30 × 25 cm tray; lay it in, prick, and dust with semolina (the moisture barrier).
- Spread the apple filling; roll and lay the second sheet, sealing the edges; prick the top in rows.
- Bake at 180°C for 40–45 minutes to even gold.
- Cool 30 minutes; dust with icing sugar and cut squares.