Jabukovača - Serbian Apple Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 4 large apples, peeled, cored, and thinly sliced 4 large apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• For serving: For serving:
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 14g (Saturated Fat: 8g)
• Carbohydrates: 47g (Sugars: 26g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the cold water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In another bowl, combine the sliced apples, sugar, cinnamon, and lemon juice for the filling. Toss until the apples are evenly coated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it gently against 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 thin strips. Arrange the strips in a lattice pattern over the apple filling.
8. 8.
   Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
9. 9.
   Remove the pie from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Butter — Make sure the butter is cold and cubed to achieve a flaky crust. Using unsalted butter allows you to control the saltiness of the pie.

Tips & Tricks

• For an extra touch of flavor, sprinkle some ground nutmeg or cloves over the apple filling before baking.
• Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
• If you prefer a sweeter filling, you can increase the amount of sugar in the apple filling according to your taste.
• To prevent the crust from becoming soggy, you can brush the bottom with a thin layer of beaten egg before adding the apple filling.
• Leftover pie can be stored in the refrigerator for up to 3 days. Reheat it in the oven for a few minutes before serving to regain its crispness.

Serving advice

Serve the Jabukovača warm as a dessert, either on its own or with a scoop of vanilla ice cream. The combination of the flaky crust and the tender apple filling is best enjoyed when the pie is still slightly warm.

Presentation advice

To enhance the presentation, dust the pie with powdered sugar just before serving. You can also garnish each slice with a sprig of fresh mint or a drizzle of caramel sauce for an elegant touch.