Grandma Apple Lazy pie

Updated: Jun 16

Grandma Apple Lazy pie

Grandma's Lazy Apple Pie - This traditional recipe, passed down from our grandmothers, showcases a classic lazy apple pie made with homemade pork fat, yogurt, flour, and eggs. The dough is rich and soft, resulting in a juicy and irresistible dessert. Please refer to the note below 👇 before preparing this dish. Follow the recipe carefully.

Ingredients: simple, standing tine. 30 min., total time: 60 min.

Dough:

Fill:

Preparation:

Dough:

Whisk all the eggs together with the fat and sugar, then incorporate the yogurt and flour combined with baking powder.
Finally, add the grated lemon peel and mix thoroughly once more.
Transfer the dough to a floured work surface, sprinkling additional flour on the dough as needed, approximately 20 grams.
Wrap the prepared dough in plastic wrap and refrigerate for approximately 30 minutes.
Meanwhile, prepare the apple filling.

Filling:

Grate the apples and pour lemon juice over them, stirring thoroughly.
Briefly simmer on the stove to evaporate the excess liquid.
Add grated lemon peel, sugar, vanilla sugar, and cinnamon to taste.
Cook for approximately 15–20 minutes, stirring occasionally.
I used Gala apples, which are sweeter than sour.
If using Granny Smith apples, which are slightly sour, additional sugar may be needed.
Honey can be used as a substitute for sugar if desired.
The filling should be uniform and free of liquid.
Set the completed filling aside to cool.

Processing:

Once the dough has rested, divide it into two equal portions.
Roll out one portion and place it in a greased baking dish measuring 40 x 25 cm.
Use your fingers to shape the dough in the dish, then smooth it with a small rolling pin.
Lightly prick the dough in several places with a fork.
Add the apple filling, spreading it evenly with a spoon. Optionally, sprinkle 7–8 tablespoons of ground walnuts over the filling.
Lightly flour the second portion of dough and roll it out with a small rolling pin to fit the baking dish.
Cover the filling with the second dough portion, using a fork if necessary to ensure it reaches the edges and is evenly distributed.
Remember, this is a traditional recipe, reminiscent of those made by our grandmothers, resulting in a juicy pie with soft, crumbly dough.
Again, lightly prick the top dough layer with a fork in various places.
Bake at 180°C to 200°C for approximately 35–40 minutes.
The pie is ready when it turns golden brown and begins to pull away from the edges of the pan.
Once baked, cover the pie with a clean cloth and allow it to cool completely.
Dust the cooled pie with powdered sugar, then cut it into equal-sized cubes.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

With this recipe, if you are a fan of walnuts, you can add 8 spoons over the apple filling.
The longer this cake stands, the softer it gets.
Instead of sugar, you can add honey or another sweetener to the filling with apples.
Keep the cakes in an airtight box with a lid for up to 7 days.