Apple Pie

This recipe was automatically translated from Romanian. View original here
Apple Pie

It is an extraordinary apple pie - soft, tender and very fragrant - we have already made it 3 times this season and we still enjoy it every time with all the family, friends and neighbors. Be sure to keep it in mind, it's too good to be forgotten and set aside.


8 pieces
about 1 kg of apples
100 g
+ 3 tablespoons for apple filling (30g)
Sour cream
3 tbsp
2 pieces
250 g
soft at room temperature
0.25 tsp
Baking powder
1 tbsp
Vanilla Extract
1 tbsp
Semolina flour
4 tbsp
White flour
550 g
Chopped walnuts
100 g
for filling and is optional
Cinnamon powder
1 tsp
for filling and is optional

Step by step


The apples are cleaned from the back (I leave the peel) and put in the food processor, they are finely chopped.

Otherwise you can give them through the large grater.


Put the chopped apples in a pan, add 3 tablespoons of sugar and sauté over medium heat for 10-15 minutes.


Apples should soften and no longer have juice, but do not fry them too much.

Set aside for 10-15 minutes to cool.


During this time we make the dough, with our hands ( see Nina's recipe ) or in the robot:

- Put soft butter, cream, eggs, salt, sugar, vanilla essence, flour and baking powder in the food processor.


- mix until all the ingredients are caught and have the consistency of dough.


Pass the dough on the table, make it a little even and divide it into 2 pieces.


The first piece of dough is spread well on the table sprinkled with flour and passed in the oven tray, the classic stove. I don't grease the pan with butter, and I don't sprinkle anything on it - the dough contains a lot of butter and doesn't stick to the pan.

If you can't stretch it well with the twister, adjust it in the tray with your fingers. Sprinkle 2 tablespoons of semolina over the sheet.


Put the apple filling on the sheet, level well, sprinkle 2 more tablespoons of semolina over it.


Spread the second sheet, put it over the apples. Here you may get annoyed, the dough is soft and tends to break.

I usually pass it with the twister in the tray, where I still have to cut the holes, especially the edges. Prick the sheet from place to place with a fork.


Bake for 30-35 minutes in a preheated oven at 160 degrees.

It should not brown too much, be careful not to tan.

Allow to cool completely in the pan.


Then portion and eventually sprinkle with a little powdered sugar on top.

Good appetite!

Quantity: 1 kg (one large oven tray)
Prep time: 35 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Source: Nina
Collections: Pies, Fruit desserts, Desserts

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