Croatian Apple Pie Recipes

Steps:

• Make dough out of flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
• Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.
• Mix more until you get nice greasy dough. If it is too greasy you can add some more flour. When done, put into refrigerator for 2 hours.
• After 2 hours, put the dough out and work a little to make it softer. Cut ¼ of the dough and put aside.
• During this, peal the apples and grate them in a bowl. Don't put sugar yet or apples will loose juice (put sugar last). During a day, assuming you have planned to make a pie, soak raisins in rum. When raisins get swelled put them into apples and add cinnamon. Be grateful with cinnamon. Now add sugar.
• Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
• Pour apple stuffing on dough. Roll the rest of the dough into thin sheet and put over the apples making sure that it is covered.
• Poke 10 holes with a fork on the cover. Put the pie into preheated oven on 180°C and bake 30-40 minutes or until it gets light golden. Before serving sparkle with caster sugar.

Steps:

• In a bowl combine the flour, butter, egg yolk, a splash of milk and sugar. Knead all ingredients to a firm dough. Chill for 30 minutes.
• Meanwhile prepare the topping dough: beat egg yolks with sugar until light and foamy. Beat the egg whites until stiff peaks form. Gently fold egg white mixture and flour alternately into the yolk mixture.
• Roll short-crust dough on a lightly floured counter to a rectangle the size of the parchment paper lined baking pan. Cover the bottom of the pan with the dough, tap with fingers into place.
• Evenly cover the dough with grated apples, sprinkle with brown sugar, lemon zest, ground cinnamon and rum.
• Top the apples with the light topping dough and bake the pie in the oven at 200°C for about 45 minutes.
• Cool the pie in the baking pan, cut into equal sized square pieces and dust with powdered sugar (optional).

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
• In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.
• Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.