Kosovan Apple Pie

Ingredients

While the original Spanish Tortilla de Manzana is a savory dish resembling an omelette with apples, the Kosovan Apple Pie takes a sweet and dessert-like approach. The Kosovan version incorporates local flavors and spices, such as cinnamon and lemon zest, to enhance the taste of the apples. Additionally, the pie crust used in the Kosovan Apple Pie is more similar to a traditional pie crust, rather than the egg-based crust of the Spanish dish. We alse have the original recipe for Tortilla de manzana, 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 (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 4-5 medium-sized apples, peeled, cored, and thinly sliced 4-5 medium-sized apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 42g, 22g
• 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.
   Add the granulated sugar and mix until well combined. Gradually add cold water, 1 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 180°C (350°F).
4. 4.
   In a separate bowl, combine the sliced apples, brown sugar, cinnamon, lemon zest, lemon juice, and cornstarch. 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. Transfer the dough to the dish and gently press it into the bottom and sides.
6. 6.
   Pour the apple mixture into the pie crust, spreading it out evenly.
7. 7.
   Roll out the remaining dough and cut it into thin strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other.
8. 8.
   Brush the lattice crust with the beaten egg wash.
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 allow it to cool for at least 15 minutes before serving. Dust with powdered sugar, if desired.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best texture and flavor in the pie.
• Lemon zest — Make sure to use organic lemons or wash the lemons thoroughly before zesting to avoid any bitterness from the peel.

Tips & Tricks

• For a decorative touch, sprinkle some cinnamon sugar on top of the pie crust before baking.
• Serve the pie warm with a scoop of vanilla ice cream for an extra indulgent treat.
• If the edges of the pie crust start to brown too quickly during baking, cover them with aluminum foil to prevent burning.
• Experiment with different apple varieties to find your favorite flavor combination.
• 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 Kosovan Apple Pie warm or at room temperature. It pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

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.