Several years ago, I stumbled upon a recipe for apple pie on a website I can’t even remember anymore. It was meant for a large baking tray, and over time I’ve adjusted it to suit my taste, though most of the original ingredients have stayed the same. My daughter loves this cake so much that instead of a birthday cake with frosting, she always asks for this apple pie with candles — she’s not a fan of cream cakes!
Dough Ingredients (1 cup = 250 ml):
- 4 cups of flour
- 2 teaspoons baking powder
- 160 g butter
- Just under 1 cup of sugar
- 1 packet of vanilla sugar
- 2 whole eggs + 2 yolks
- 3 tablespoons of sour cream (plain yogurt can be used instead)
Filling Ingredients:
- 2 kg apples
- 1 packet of vanilla sugar
- 1 tablespoon of breadcrumbs
- 1 teaspoon cinnamon
Additionally:
- Powdered sugar for dusting
Need help with measurements? Use my Kitchen Converter! 🧁
Instructions:
Knead all the dough ingredients together until a smooth ball forms. Wrap it in cling film and place in the fridge. While the dough is chilling, prepare the apple filling.
Grate the apples (I use the fine side of the grater) and squeeze out the juice. The apples should be slightly moist but not soggy. Add the cinnamon, vanilla sugar, and breadcrumbs. Mix well.
Take the dough out of the fridge and divide it into two parts. Roll out the first half and place it onto a baking tray. Spread the apple filling evenly on top, then cover with the second rolled-out half of the dough.
Bake in a preheated oven with fan (convection) at 180°C (356°F) for 40–50 minutes, until golden brown.
Let it cool slightly after baking, then generously dust with powdered sugar.
According to my daughter, it tastes best the next day 😄
