Slovenian Apple Pie

By Tracy

8 Person

60 Minutes

0 Calories

A pie that’s almost a coffee cake, buttery, soft and packed with apples. It’s Slovenian apple pie, to be more specific, although I’ll take anything with apples, including strudel and muffins and most definitely apple sauce. The filling is made with grated apples, they stick together when you cut the pie so you can get perfect cake-like pieces.

Ingredients

Filling

1 tbsp. fresh squeezed lemon juice
1 tsp. ground cinnamon
1 tbsp. breadcrumbs
2 tbsp. demerara (light brown) sugar
1/4 cup white granulated sugar
1 1/2 pounds apples

Crust

6 tbsp. sour cream
1/2 tsp. vanilla bean paste
2 egg yolks
1 1/3 sticks unsalted butter, room temperature
3/4 cup powdered sugar
1/4 tsp. sea salt
2 tsp. baking powder
2 1/2 cups all-purpose flour

Method

01

Sift flour, baking powder, salt and powdered sugar in a medium bowl. In another large bowl beat the butter and egg yolks until creamy. Add vanilla paste and sour cream and mix until combined.
02

Add flour in 3 additions, beating well after each one. You’ll end up with a well-formed, but soft dough. At this point transfer it to a working surface. If it’s sticky add a few pinches of flour. Flatten the dough, wrap in plastic wrap and store in the fridge.
03

Meanwhile, peel and grate the apples with a box grater. Transfer to a bowl, add the sugars, breadcrumbs, cinnamon and lemon juice. Toss to coat the apples completely; set aside.
04

Set oven to 180°C (356°F) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the paper and the sides of the pan.
05

Take the dough out of the fridge and split it into two parts, one slightly bigger than the other.
06

Roll out the bigger half on a floured surface and transfer to the pan. Gently press into the bottom and about 1 inch up the sides. Top with the filling in an even layer, smooth top with the back of a spoon.
07

Roll out the smaller half of dough and place it over the pie. Tuck it in at the sides and make a few slices in the top crust.
08

Bake pie for 40-45 minutes, until the top, is golden brown. Cool for at least 15 minutes before removing from the pan. Run a thin knife around the sides of the pie, then remove from pan and sprinkle with powdered sugar.
09

Serve as is or with a side of vanilla ice cream or, as in my case, with whipped cream and sprinkles.

Related Tags

Dessert Recipes

Pie Recipes

Apple Pie Recipes

Slovenian Apple Pie

4.8

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

Filling

1 tbsp. fresh squeezed lemon juice

1 tsp. ground cinnamon

1 tbsp. breadcrumbs

2 tbsp. demerara (light brown) sugar

1/4 cup white granulated sugar

1 1/2 pounds apples

Crust

6 tbsp. sour cream

1/2 tsp. vanilla bean paste

2 egg yolks

1 1/3 sticks unsalted butter, room temperature

3/4 cup powdered sugar

1/4 tsp. sea salt

2 tsp. baking powder

2 1/2 cups all-purpose flour

03 Method

Step 1

Sift flour, baking powder, salt and powdered sugar in a medium bowl. In another large bowl beat the butter and egg yolks until creamy. Add vanilla paste and sour cream and mix until combined.

Step 2

Add flour in 3 additions, beating well after each one. You’ll end up with a well-formed, but soft dough. At this point transfer it to a working surface. If it’s sticky add a few pinches of flour. Flatten the dough, wrap in plastic wrap and store in the fridge.

Step 3

Meanwhile, peel and grate the apples with a box grater. Transfer to a bowl, add the sugars, breadcrumbs, cinnamon and lemon juice. Toss to coat the apples completely; set aside.

Step 4

Set oven to 180°C (356°F) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the paper and the sides of the pan.

Step 5

Take the dough out of the fridge and split it into two parts, one slightly bigger than the other.

Step 6

Roll out the bigger half on a floured surface and transfer to the pan. Gently press into the bottom and about 1 inch up the sides. Top with the filling in an even layer, smooth top with the back of a spoon.

Step 7

Roll out the smaller half of dough and place it over the pie. Tuck it in at the sides and make a few slices in the top crust.

Step 8

Bake pie for 40-45 minutes, until the top, is golden brown. Cool for at least 15 minutes before removing from the pan. Run a thin knife around the sides of the pie, then remove from pan and sprinkle with powdered sugar.

Step 9

Serve as is or with a side of vanilla ice cream or, as in my case, with whipped cream and sprinkles.

04 Author