Apple Pie From Scratch - Milopita

5 from 4 votes

Apple Pie From Scratch - Milopita

This Apple Pie From Scratch is going to be one of the best you will ever taste! Made off a flavorful, spiced jam-like filling of sweet red apples, and a buttery, crumbly, sugar cookie pie crust.

Prep Time20

Cook Time50

Total Time2 10

Course: Dessert

Cuisine: Greek

Keyword: apple, Oven baked, spiced

Servings: pieces

Calories: 424kcal

Ingredients

For The Pie Crust:

250 grams / 8.8 oz butter at room temperature
125 grams / 4.4 oz sugar
½ teaspoon salt
½ orange zest
⅓ teaspoon vanilla extract
2 medium-sized eggs
3 grams / 0.10 oz baking powder
500 grams / 17.6 oz flour

For The Apple Filling:

900 grams / 31.7 oz red apples (Fuji, Honeycrisp, Red Delicious)
1 tablespoon soft butter (or margarine)
6 tablespoons sugar
1 tablespoon ground cinnamon
⅓ tablespoon ground cloves
1 teaspoon ground nutmeg
3 tablespoons cornstarch

Instructions

For The Pie Crust:

In a small bowl mix together the flour and baking powder. Set aside.
Cut butter into small squares and add to the bowl of your electric mixer along with the sugar.
With the paddle attachment on, beat over medium speed for 3-4 minutes until butter is softened. Add the salt, orange zest, vanilla extract and the eggs one by one.
Reduce heat to low, and add the flour mixture in small bits at a time.
Once the dough is fully incorporated, shape into a ball and place in a freezer bag, or wrap with parchment paper and rest in the freezer for 1 hour.
NOTE: The dough should be very soft and slightly sticky. Dust very lightly with some flour so you can handle it.
Meanwhile, make the filling.

For The Apple Apple Filling:

Peel and seed the apples, and cut into small pieces. about ½ inch (1,5 cm).
In a small pot, heat the butter (or margarine) over high heat. Add the apples and cook for 3-4 minutes to soften while stirring with a wooden spoon..
Add the sugar and the remaining spices along with 3 cups of water.
Reduce heat to medium-low and simmer for about 20 minutes leaving the lid on slightly open on the side.
Dissolve the cornstarch in a ½ cup of cold water and pour it in the pot.
Stir until it starts to thicken. Then remove from heat and set aside.

Assemble:

NOTE: To create the parchment paper base for the pan follow the instructions on the text above.
PAN USED IN THIS RECIPE: 10-inch Non-Stick Springform Pan
Remove dough from the freezer and divide it into two pieces of ⅓ and ⅔. The bigger piece (⅔) is going to be the pie bottom and the smaller (⅓) is going to be the top.
Take the biggest piece of the dough, shape into a ball, and place it on a piece of parchment paper. Cover with the round piece of parchment paper you created (to use as a rolling guide) and start rolling on top of the parchment paper until you have a round crust almost the same size as the top round piece of parchment paper (give about ¾ inch (2 cm) space all around).
Flip the dough with the parchment paper so the dough sits on the round piece of parchment paper (which is the base for the pan). Gently remove the top parchment paper.
Take the round parchment paper base with the dough, and gently place it in the pan. Work it with your hands to make it sit all around.
Prick the bottom of the dough with a fork. And add the filling.
Preheat oven to 170°C / 338°F.
Take the remaining ⅓ dough piece, and cut into 9 pieces. It's ok if they are uneven. The smaller ones can be placed on the sides.
Dust with a bit of flour, and shape each piece into a long cord, rolling gently with your fingertips. Then roll each cord over some sugar.
Place on the pie like this: 2 cords lengthwise, 2 cords widthwise until you have used them all. Press each cord to the edge of the pie in order to stick together.
Bake for about 50 minutes or until pie gets a dip golden color on top.
Let the apple pie rest for half an hour before removing from pan and serving.

Nutrition