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This apple pie is an actual autumn delight. There are like tons of apples throughout Croatia throughout October, and even into November, you will discover nice recent apples about. Subsequently a Croatian apple pie must be one of the vital frequent autumn desserts within the central and japanese components of Croatia.
I bear in mind how my grandma used to make this pie on an nearly weekly foundation as a result of, for her, it was one of many best, quickest, and the most affordable desserts to make.
Fortunate us.
Virtually each home within the Croatian countryside has few apple bushes (or know somebody who does, and has additional to share!). These apples have essentially the most fabulous style, they don’t get any form of chemical remedy, which implies the apples from these bushes should not have pretty-perfect wanting skins, like all these picture-perfect apples you’ll discover your native grocery store.
There are additionally few types of this Croatian apple pie: some folks make it with a skinny layer of cottage cheese or perhaps a skinny layer of shredded walnuts. Anyhow, you will love my one, I promise!
So, you’re in all probability questioning why I name this a “lazy pie”? Properly, though I feel it’s comprehensible once you learn the recipe, it’s since you solely have 2-Three issues to do earlier than this apple pie is able to eat! Make the dough, shred the apples and bake it. The whole lot is completed and cooked in 45 minutes and is able to eat in slightly greater than an hour.
Proper, let’s bake!
This Croatian apple pie is a real autumn delight. I’ve referred to as this lijena pita s jabukama, as you may have three steps to make it – and it’s able to eat in an hour!
Substances
Foremost Combine
- 450 g all-purpose flour (3.5 cups)
- 200 g softened butter (14 tablespoons)
- 5 tablespoons white sugar
- 1 packet (or rounded tablespoon) baking powder
- 2 eggs, room temperature
- Salt
- Zest of 1 lemon
- 1 kg apples, washed, peeled and grated (35 oz)
- Pinch of cinnamon
For The Apples
- 2-Three tablespoons white sugar
For dusting
- 2-Three tablespoons powdered sugar
Directions
- Combine the dry components after which add the eggs, butter and lemon zest
- Knead right into a mushy dough and lower it in two same-sized items. Wrap them in a plastic foil and put them within the fridge for half an hour
- Wash the apples and shred them utilizing the grater. Cowl them with few spoons of sugar
- Roll out one piece of dough (1 cm/0.Three inch) and place it right into a greased baking tray
- Squeeze out the surplus water of the apples. That is necessary, as squeezing out the apples is required simply in order that the underside dough layer doesn’t get soggy
- Cowl the dough with shredded (and squeezed) apples and degree it slightly bit, so it’s even across the complete tray
- Roll out the second piece of dough the identical as the primary, and place over the apples
- Use a fork and poke some holes into the highest layer of dough – this creates an area for air in order that the dough doesn’t break
- Bake in a pre-heated oven (180°C/350°F) for round 35 minutes or till golden brown
- Let it cool for 20-30 minutes and mud with powdered sugar
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