Inca-inspired Apple Pie

Ingredients

This Inca-inspired apple pie incorporates traditional Inca ingredients and spices, such as quinoa and native Andean spices, to infuse the dish with the flavors of the Inca civilization. The crust remains buttery and flaky, similar to the original Serbian dish, but the filling is enhanced with the unique taste of the Andes. We alse have the original recipe for Jabukovača, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 4 cups (500g) apples, peeled, cored, and thinly sliced 4 cups (500g) apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (60g) cooked quinoa 1/2 cup (60g) cooked quinoa

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (Saturated Fat: 10g)
• Carbohydrates: 42g (Sugar: 22g)
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   In a separate bowl, combine the sliced apples, granulated sugar, brown sugar, cornstarch, cinnamon, cloves, nutmeg, and cooked quinoa. Mix well to coat the apples evenly.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the dough to the dish and gently press it into the bottom and sides.
6. 6.
   Pour the apple filling into the prepared crust, spreading it out evenly.
7. 7.
   Roll out the remaining dough and cut it into strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other.
8. 8.
   Trim any excess dough and crimp the edges to seal the pie.
9. 9.
   Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Remove the pie from the oven and let it cool for at least 30 minutes before serving.

Treat your ingredients with care...

• Quinoa — Ensure the quinoa is cooked and cooled before adding it to the apple filling. Cook the quinoa according to package instructions and let it cool completely before incorporating it into the recipe.

Tips & Tricks

• For a decorative touch, sprinkle some quinoa on top of the lattice crust before baking.
• Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
• Experiment with different apple varieties to add complexity to the flavor profile of the pie.
• If you prefer a sweeter filling, increase the amount of sugar according to your taste.
• Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Inca-inspired apple pie warm or at room temperature. Accompany each slice with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra touch of indulgence.

Presentation advice

To enhance the presentation, dust the top of the pie with powdered sugar before serving. You can also garnish each slice with a sprinkle of cinnamon or a few cooked quinoa grains.