DELICIOUS CROATIAN APPLE PIE
This scrumptious apple cake is a Croatian version of an apple pie and ideal for this gentle fall season.
Provided by Laka
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine the flour, butter, egg yolk, a splash of milk and sugar. Knead all ingredients to a firm dough. Chill for 30 minutes.
- Meanwhile prepare the topping dough: beat egg yolks with sugar until light and foamy. Beat the egg whites until stiff peaks form. Gently fold egg white mixture and flour alternately into the yolk mixture.
- Roll short-crust dough on a lightly floured counter to a rectangle the size of the parchment paper lined baking pan. Cover the bottom of the pan with the dough, tap with fingers into place.
- Evenly cover the dough with grated apples, sprinkle with brown sugar, lemon zest, ground cinnamon and rum.
- Top the apples with the light topping dough and bake the pie in the oven at 200°C for about 45 minutes.
- Cool the pie in the baking pan, cut into equal sized square pieces and dust with powdered sugar (optional).
Nutrition Facts : Calories 454.4, Fat 18, SaturatedFat 10.4, Cholesterol 130.6, Sodium 166.2, Carbohydrate 65.6, Fiber 4.4, Sugar 28.4, Protein 7.4
CROATIAN APPLE PIE
This is the third of my grandmother's famous pies (sour cherry, cheese). The recipe for dough is the same as for previous two. Filling is actually the same as for strudel, so if you have dough for strudel, use it.
Provided by nitko
Categories Pie
Time 1h
Yield 8 portions, 8 serving(s)
Number Of Ingredients 13
Steps:
- Make dough out of flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
- Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.
- Mix more until you get nice greasy dough. If it is too greasy you can add some more flour. When done, put into refrigerator for 2 hours.
- After 2 hours, put the dough out and work a little to make it softer. Cut ¼ of the dough and put aside.
- During this, peal the apples and grate them in a bowl. Don't put sugar yet or apples will loose juice (put sugar last). During a day, assuming you have planned to make a pie, soak raisins in rum. When raisins get swelled put them into apples and add cinnamon. Be grateful with cinnamon. Now add sugar.
- Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
- Pour apple stuffing on dough. Roll the rest of the dough into thin sheet and put over the apples making sure that it is covered.
- Poke 10 holes with a fork on the cover. Put the pie into preheated oven on 180°C and bake 30-40 minutes or until it gets light golden. Before serving sparkle with caster sugar.
Nutrition Facts : Calories 462.4, Fat 19.9, SaturatedFat 11.8, Cholesterol 89.1, Sodium 293.8, Carbohydrate 68.5, Fiber 6, Sugar 30, Protein 6
CROATIAN APPLE PIE SQUARES
Steps:
- Add flour and butter to a large bowl, and use your fingertips to rub butter into flour until mixture resembles coarse breadcrumbs with no large lumps of butter remaining.
- Add the 1/4 cup Demerara sugar, egg yolks, sour cream, and brandy to flour mixture and combine with a spatula just until the dough comes together. Wrap dough in plastic wrap and chill for at least 2 hours or overnight.
- Meanwhile, place apples, raisins, the 1/3 cup Demerara sugar, vanilla sugar, cinnamon, and lemon juice in a saucepan. Bring to a simmer over medium-low heat and simmer until apples are tender, and mixture is slightly thickened, about 10 minutes. Set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9x16-inch baking pan with parchment.
- Divide the chilled dough into two equal pieces. Roll the dough out on a lightly floured surface into 2 9x16-inch rectangles. Place one of the rectangles into the prepared baking pan.
- Bake in the preheated oven until a pale crust develops on top, 10 to 15 minutes. Remove from the oven.
- Carefully brush the semi-baked crust with apricot jam. Evenly distribute filling over the crust. Place the second rectangle of dough on top and prick it all over with a fork.
- Bake until crust is lightly browned and filling is hot and bubbly, about 30 minutes.
- Remove to a wire rack, and allow to cool slightly, about 10 minutes. Dust the still-warm pie with confectioner's sugar, cut into squares, and serve warm or at room temperature.
Nutrition Facts : Calories 628 kcal, Carbohydrate 82 g, Cholesterol 148 mg, Fiber 5 g, Protein 7 g, SaturatedFat 19 g, Sodium 35 mg, Sugar 41 g, Fat 32 g, UnsaturatedFat 0 g
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