Turkish Apple Pie
8 servings
60 minutes
Turkish apple pie is a refined combination of tender buttery dough and juicy apple filling with aromatic cinnamon. This dessert originates from the traditions of Turkish cuisine, where special attention is paid to the harmony of flavors and textures. The pie captivates with its lightness, airy structure, and delicate balance of sweetness. The crispy golden crust contrasts with the soft fruit filling, creating incredible delight. It is perfect for cozy family tea times as well as festive treats. Sprinkled with powdered sugar, it gains a special elegance. This pie is not only delicious but also easy to make, and its aroma fills the home with warmth and coziness, creating an atmosphere of domestic happiness.
1
Sift 275 grams of flour and mix it with the baking powder.
- Wheat flour: 280 g
- Baking powder (raising agent): 3 teaspoons
2
Combine 225 grams of butter with 175 grams of sugar. Whip until the sugar granules are fully dissolved. Increase the mixer speed from minimum to maximum. After about 10-12 minutes of intense mixing, the butter will have a fluffy smooth texture; add 2 tablespoons of sour cream and mix again at medium speed for 2-3 minutes until homogeneous.
- Butter: 250 g
- Sugar: 175 g
- Sour cream: 2 tablespoons
3
Next, we add a mixture of flour and baking powder to it. We add the flour gradually. We roll the finished dough into a ball, cover it with a kitchen towel, and let it rest for 10-15 minutes.
- Wheat flour: 280 g
4
We wash the apples, peel them, and grate them on a coarse grater. We let the grated apples sit for a while to release juice. Then we squeeze out the excess liquid by hand, add 1 teaspoon of ground cinnamon and 4 tablespoons of powdered sugar, and mix until smooth.
- Apple: 6 pieces
- Ground cinnamon: 1 teaspoon
- Icing sugar: 5 tablespoon
5
Now sprinkle the kitchen table with a small layer of flour (5 grams), place the dough on it, and divide it into 2 equal parts. One part goes back into the bowl, while the other is rolled out to a thickness of 5–7 millimeters. Its size should be slightly larger than the bottom of the baking dish. We roll the dough sheet onto a rolling pin, transfer it to the baking tray (greased with the remaining oil), and flatten the bottom base with clean fingers across the entire bottom of the container.
- Wheat flour: 280 g
- Butter: 250 g
6
Then we immediately spread the apple filling in an even layer.
7
In the same way, roll out the second part of the dough and cover the filling. Pinch the edges of the two dough layers tightly to avoid gaps.
8
Bake for 25-30 minutes at 180 degrees until a light golden crust forms. Let the baked goods cool to room temperature and sprinkle the pie with powdered sugar to taste.
- Icing sugar: 5 tablespoon
