This is one of my favourite Apple Pies, which I have been making since I was single.
I am sure that I have posted this recipe in the past, as the pictures are dated April, 2008 but when I was looking for this post on my blog, to link it to the tart, I don’t know why, but I couldn’t find it.
As I want the recipe to be on my blog for my children, as they love it as well, I am posting it again.
My favourite apples when making apple pies are Granny Smith, which add a lovely tartness to the pies and hold their shape. Another variety with a sweet and sour taste are Golden Russets, known in Greece as “Mila Tripoleos” or “Pilafa Delicious” (PDO – Protected Destination of Origin), named after the person who imported the seeds to Greece, or combine both of them.
This is a variety developed in the early 20th Century by Elias Pilafas, who was an immigrant in the United States and when he repatriated, he brought seeds from the cultivars of upstate New York of the variety Golden Russet.
These apples are cultivated in the fertile plateaus around Tripoli, where the microclimate of the area favours this cultivar. This local variety tends to disappear because, as you can see, the peel is greenish to red with little brown spots, making it not very attractive in contrast to other big, shiny apples, which are also cheaper than these apples. However, it’s worth paying more because these apples have unrivaled taste, rich aroma, they are crunchy with a slightly sour taste and aroma of bananas and of high nutritional value.
Photo from the site Traveltripolis.gr
Milopita – Old Fashioned Apple Pie
Pie Crust Ingredients:
- 750 grams all-purpose flour
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 5 tablespoons sugar (demerera recommended)
- 250 grams cold butter
- 5 tablespoons shortening
- 6 to 8 tablespoons ice water
- 1 egg yolk
- 2 tablespoons brandy
- 8 medium size Mila Tripoleos (golden russet)
- 1 tablespoon lemon juice
- 1/2 cup demerera sugar
- Zest from 1 lemon
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon butter
- 1 egg white (made into meringue)
- 1 tbsp sugar, to sprinkle on top (optional)
- Mix the crust ingredients with your hands adding shortening first and then butter, to form crumbles. Add the yolk and mix and finally add water gradually until the dough starts to clump together. Wrap in cling film and place in the refrigerator for half an hour.
- Peel, core and slice the apples. Try to keep the size of the slices even. Place them in a bowl filled with water and lemon juice. This will prevent the apples from oxidizing. Set them aside until crust is ready.
- Whisk egg white with 1 tbsp lemon juice until meringue is stiff,
- Preheat oven to 180 degrees C / 350 F.
- Strain the apples in a colander.
- Mix sugar, cloves, cinnamon and zest in a large bowl. Add the apples, butter and meringue and mix.
- Divide dough not equally but a little bit more than half will be used underneath (sides to be covered as well) and the remaining will top the pie. Wrap in cling film and place in the refrigerator for half an hour.
- Unwrap the dough and place it on parchment paper and cover it with another piece of parchment paper.
- Roll out into the shape of your baking tin. If it is not perfect, don’t worry. You can shape it cutting pieces and pasting them with your hands until you get the desired shape.
- Grease a 27 x 30 cm baking tin with a brush, flip the dough together with the parchment paper in the tin and remove paper.
- Empty the apples on top and cover with the top crust and seal the edges. Shape with a fork or with your fingers.
- Pierce with a fork so that the steam may escape from the pie, sprinkle some sugar and bake for about an hour or until it has browned.
The second recipe is an Apple Pie with lattice on top.
The filling is based on the above recipe. You can adjust the above pie crust, which however is too much for the recipe but as I did not have any shortening I made the Basic Tart Shell or Pâte Brisée.
Tarta Milon – Old fashioned Apple Pie with Lattice
Preparation time: 1 hour
Cooking time: 1 hour
- 1 dose basic Tart shell
- 1 kilo (or 5 medium size) granny smith apples
- The juice of ½ juicy lemon
- ½ cup sugar
- ½ tsp cinnamon and more to sprinkle on top
- A pinch of ground cloves
- 1 tablespoon butter, at room temperature
- 1 egg white
- 4 – 5 tbsp corn flour (starch)
- 1 egg yolk beaten with 2 tablespoons milk for egg wash
- 1 tablespoon demerera sugar
- Prepare dough crust and refrigerate until you finish with the filling.
- Peel, core and slice the apples. Try to keep the size of the slices even. Soak them in water with the lemon juice. This will prevent the apples from changing colour. Set them aside until crust is ready, if necessary add some weight on top to keep them submerged.
- Preheat oven to 180o C / 350o F.
- Whisk the egg white into meringue. Mix sugar, corn flour, cloves and cinnamon. Strain the apples and put them in a large bowl. Add the above mixture, butter and meringue and mix.
- Grease a 30 cm diametre tart tin with a brush.
- Divide the dough in two pieces but not in equal size as the one which we will used underneath must be slightly bigger than the other, as we want the sides of the tin to be covered.
- Place dough on parchment paper and cover with a second piece of parchment paper. Roll out into the shape of your tin. Invert the parchment paper on the tin and remove the paper.
- Add the filling and sprinkle some extra cinnamon and sugar. Roll out the second piece of dough and cut 10 stripes about 1 cm wide. Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with egg-milk wash and sprinkle some sugar on top.
- Bake in a preheated oven for about an hour or until it has browned.
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Kopiaste and Kali Orexi,