This Apple Pie- Romanian Style is delicious and easy to make. The apples are cooked before baking the pie to reduce the moisture.
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What is an Apple Pie- Romanian Style
Romanian pies are slightly different from American pies. They are shallow pies baked in jelly roll pans or regular oven trays. They feed a crowd and are perfect for parties, holidays, potlucks, and anything else in between. I love apple pies.
I consider them comfort food and an excellent way to bring back my childhood memories. These pies are very popular, and you would find them in most households, sitting on a platter on the kitchen table.
Apple pie is one of the delicious desserts my Grandma would spoil us with when we visited. I still remember how we were waiting for the pie to come out of the oven so we could take the first bite. People make it all year round as long as there are apples available.
Vanilla, cinnamon, and sugar are the only ingredients needed to flavor this dessert. You will be amazed at how good your house will smell when you make it.
This is one of the classic desserts of my childhood, along with Crepes and these easy-to-make fried doughnuts.
What is so special about this apple pie?
One characteristic of Romanian pies is that the apples are either cooked before being used in the pie or used raw, but the juices are squeezed really well before they are added to the dough.
We like to cook the apples first with butter, sugar, and spices, until the juices from the apples are reduced to almost nothing. There are no cornstarch, flour, or other ingredients to thicken the filling.
Variations
We sometimes add raisins and walnuts as a variation. It is not mandatory, but it is really delicious.
The slab pies can be filled with anything, farmer’s cheese, apples, berries, quinces, or pumpkin. We take advantage of what is in season and make a pie.
These pies are fantastic for potlucks, parties, and other events with lots of people. I call them rustic, and I think this is a good word for them. Also, I remember the women in my family making apple pies with leftover apples, cheap ones, small and slightly ugly.
These women were not shopping for Granny Smith or any other fancy name out there. If they had apples available, they used them! Nothing was wasted, and the pies were great! Also, you can grate the apples with the skin on.
There is a lot of nutritional value in the skin, but if you don’t like it, feel free to peel the apples before you grate them.
Overall, this recipe is a straightforward one. There are so many recipes out there, and all of them are awesome!
I have another slab apple pie recipe from my paternal grandmother, the German one. Her recipe is interesting, so I encourage you to try it as well.
Key Ingredients
For the dough:
- Unsalted butter: Unsalted butter is standard for baking unless the recipe requires a salted one.
- Granulated Sugar
- All-purpose flour: Regular flour you should have in your
- Baking Powder: Make sure you don't replace it with baking soda.
- Whole milk: You can also use a low-fat version.
- Eggs: I used large eggs
For the apple mixture:
- Apples: Use any seasonal apples you can afford.
- Granulated Sugar: If the apples are tart, adjust the sugar amount according to your taste.
- Unsalted Butter: We don't want salty apple filling, so please use unsalted butter.
- Cinnamon Powder
- Vanilla Extract: Use the best vanilla you can afford.
- Powdered Sugar: to dust the pie.
Expert Advice
This batter is very close to a cake batter but slightly thicker. Make sure you measure the flour well using a kitchen scale. It should be poured on the bottom of the pan and on top of the apples. The consistency is thick.
How To Store
Refrigerator: Cooked apple pies can be stored in the fridge for up to 4 days. This apple pie, in particular, can be on the kitchen counter for up to two days if the humidity is low.
Freezer: You can freeze an already-cooked apple pie in an airtight container. It will last for up to six months in the freezer. I do not recommend freezing the unbaked batter.
Thaw it slowly in the refrigerator overnight. We like to eat this apple pie at room temperature.
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- Apple And Berries Pie
📖 Recipe
Apple Pie- Romanian Style
Equipment
Ingredients
For the dough:
- 1 cup unsalted butter melted
- 1 ¼ cups granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup whole milk
- 2 large eggs
For The Apples:
- 2 pounds apples
- 4 tablespoons granulated sugar
- 3 tablespoons butter to cook the apples
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- powdered sugar to dust the pie
Instructions
How To Make The Dough:
- Preheat the oven to 350F.
- Mix the melted butter together with sugar.
- Add the milk and keep mixing until the sugar is melted completely.
- Add eggs, vanilla, flour and baking powder and mix to incorporate everything well.
- Split the dough in half and pour one part of the mixture in a 9X13 baking pan. Bake it for 20 minutes.
Apple Filling:
- Shred the apples and cook them in butter with some sugar and cinnamon until the juices reduce. Remove the apples from the stove and let them cool.
How To Put The Apple Pie Together:
- When the first layer of pie is baked, remove it from the oven and add the apples, spreading them evenly over the entire surface.
- Pour over the other half of the dough and return the pan to the oven.
- Bake it for another 45 minutes.
- Let the pie cool down. Dust the pie with powder sugar and cut it in squares.
- Goes well with coffee or tea.
Vera says
Hi,
I want make the Apple Pie Romanian Style, for Christmas dinner. Can I make it ahead and freeze it unbaked?
The Bossy Kitchen says
Hi Vera,
I would not freeze it. The dough has baking powder in it and you need to bake the pie as soon as you put it together. If you freeze it, the condensation from the fridge can ruin the baking powder.
Brandi says
Can you freeze the filling?
The Bossy Kitchen says
Yes, you can. Cook the filling, cool it and freeze it for later use.
Eva says
Can I use sliced apples not the shredded ones for the cake ??
Gabriela says
Hi Eva,
For this Romanian apple pie recipe, it is best to use cooked shredded apples (or chopped really small). This method reduces the apple's moisture, crucial for the pie's texture. Sliced apples might release too much water, affecting the pie's structure. The recipe's thick batter, layered above and below the apples, pairs better with shredded apples for optimal texture and integrity. This technique is key to the pie's traditional style and success. I hope this helps.