Epirotic Apple Pie

Ingredients

In the Epirotic adaptation of the Plăcintă cu mere, the crust remains similar to the original recipe, but the filling is enhanced with the addition of cinnamon and lemon zest. These ingredients add a touch of warmth and brightness to the pie, elevating its flavor profile to suit the preferences of Epirotic cuisine. We alse have the original recipe for Plăcintă cu mere, 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 (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 4-5 tablespoons ice water 4-5 tablespoons ice water
• 4-5 medium-sized apples, peeled, cored, and thinly sliced 4-5 medium-sized 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
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons butter, melted (for brushing) 2 tablespoons butter, melted (for brushing)
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 42g (24g sugars)
• Protein: 3g
• 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 fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the sliced apples, granulated sugar, ground cinnamon, and lemon zest. 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 your pie dish. Carefully transfer the dough to the dish and press it gently against the bottom and sides.
6. 6.
   Fill the pie crust with the apple mixture, spreading it evenly.
7. 7.
   Fold the edges of the dough over the filling, creating a rustic crust.
8. 8.
   Brush the melted butter over the crust.
9. 9.
   Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
10. 10.
    Remove the pie from the oven and let it cool for a few minutes before serving.
11. 11.
    Optional: Dust the pie with powdered sugar before serving for an extra touch of sweetness.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a decorative touch, use a sharp knife to create small slits or cutouts on the top crust before baking.
• Serve the Epirotic Apple Pie warm with a scoop of vanilla ice cream for a delightful contrast of flavors.
• If the crust starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
• Experiment with different apple varieties to find your favorite combination of flavors.
• 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 Epirotic Apple Pie as a delicious dessert after a hearty Epirotic meal. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Present the Epirotic Apple Pie on a rustic wooden platter or a traditional Epirotic ceramic dish. Dust the pie with powdered sugar for an elegant finishing touch.