This is one of my Grandma's signature desserts. We used to have it quite often when we were kids, along with the Simple jam rolls. Although I am not a big fan of apples, in this pie, they are simply irresistible. The flaky dough and the delicious, rich apple filling guarantee a perfect dessert.
These are excellent for parties and gatherings, as they transport well and they keep well. Just make sure you serve it completely cooled. Not only does it taste much better, it will also not burn the roof of your mouth. This is my Grandma's advice and I have to say I agree completely.
For the dough
300 grams plain flour
1 teaspoon baking powder
150 grams butter, softened
100 grams icing sugar, sifted
50 grams sour cream
2 tablespoons vegetable oil
1 egg yolk
For the filling
600 grams apples (peeled and cored)
100 grams sugar
¼ teaspoon cinnamon
2 teaspoons cornflour (corn starch)
100 grams walnuts, chopped
Sift the flour with the baking powder and set it aside. In a large bowl, beat together the softened butter with the icing sugar, with an electric mixer on high, until lighter in colour and creamy, then add the sour cream, egg yolk and oil and blend well. Finally, add the sifted flour in a few additions, mixing with a wooden spoon at first, then with your hands until a soft dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for 1 hour.
For the filling, weigh the peeled and cored apples, then grate them directly into a heavy-bottomed saucepan so you don't lose any of the juice they release. Add the sugar and cinnamon; mix well and place the saucepan over medium heat. Cook them for about 20 minutes, on medium heat, stirring occasionally, until fragrant and thickened. After about 15 minutes, mix the cornflour (corn starch) with a tablespoon of cold water, add it to the filling and cook for about 5 more minutes, to additionally thicken it. Remove the filling from the heat and add the chopped walnuts. Mix well and let it cool down slightly.
To assemble the pie, preheat the oven to 200˚C (400˚F). Take the dough out of the fridge and divide it into two equal pieces. Knead each piece gently with your hands, to warm it up slightly, then lightly dust the work surface with flour and gently roll the dough out to about 5 millimetres (¼-inch). Roll out the second part of the dough in the same fashion. Lightly grease a baking pan (20x30 cm; 8x12") and place the rolled dough. Bake this part of the pie for about 5 minutes, just to firm it up a bit. Take the partially baked dough out of the oven and poke it with a fork all over, then spread on the filling. Take the other part of the dough and place it over the filling. Poke this layer of dough, too, then bake (still at 200˚C (400˚F)) for 20-25 more minutes. Let the pie cool completely in the pan and serve dusted with icing sugar. Yields 15 servings.