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A nostalgic Romanian dessert made with grated apples, sugar, cinnamon, and buttery shortbread-style dough. This traditional apple pie is perfect for cozy winter days and is rooted in generations of seasonal baking. 🍎🥧
Ingredients
For the Dough:
- 250 g butter or margarine (unsalted, softened)
- 350 g all-purpose flour
- 6 tbsp cold water
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 pinch salt
For the Filling:
- 1 kg apples (firm and slightly tart, like Cox)
- 6 tbsp sugar (adjust to taste)
- 1 tsp ground cinnamon
- 2 tbsp semolina (optional)
- lemon zest or raisins for added flavor (optional)
For Decoration:
- Icing (powdered) sugar, for dusting
Instructions
- Make the Dough: Combine butter, vinegar, and water. Slowly add flour and salt, mixing until a soft dough forms. Wrap and refrigerate for 12 hours.
- Cook the Apples: Grate apples and cook them in a pan with sugar until most of the liquid evaporates. Remove from heat and let cool. Stir in cinnamon, lemon zest, or raisins if using.
- Preheat Oven: Set to 180°C (350°F) or Gas Mark 4.
- Roll Out Dough: Divide the dough in two. Roll out each half to the size of your baking tray.
- Assemble the Pie: Line the tray with parchment paper. Place the first dough sheet, sprinkle with semolina, then add the apple filling. Sprinkle more semolina on top (optional). Cover with second dough sheet and prick with a fork.
- Bake: Bake for 1 hour or until the crust is golden brown.
- Cool and Serve: Let the pie cool completely. Dust with icing sugar and cut into squares.
Notes
Romanian Apple Pie (Plăcintă cu Mere)
Romanian Apple Pie is more than just a dessert — it’s a true classic of seasonal baking, loved for its simplicity, warmth, and comforting flavor. For generations, this rustic pie has brought a taste of coziness to Romanian homes, especially during the colder months when apples were among the few fruits available. ❄️🍎💭 A Taste of Tradition
Before imported fruits were widely accessible, Romanians relied on seasonal produce. Apples, stored carefully in pantries or on balconies, became the centerpiece of many winter desserts. Their natural sweetness paired perfectly with pastry, giving families a way to enjoy a homemade treat when fresh fruit was scarce. Even today, this pie remains a symbol of simple, wholesome baking that connects past and present. While modern supermarkets offer strawberries in December and mangoes year-round, there is still something special about a recipe that stays true to its roots. Romanian apple pie celebrates the flavors of the season with basic, honest ingredients and a preparation method that has stood the test of time. ❤️ ✅ Recipe Notes & Tips- ❄️ Chill the dough for a tender, buttery texture.
- 🍎 Love apples? Use the full kilogram for a generous filling. Prefer a lighter pie? Reduce the quantity and adjust sugar accordingly.
- 👩🍳 Grating apples takes patience — go slowly to keep your fingers safe.
❓ Frequently Asked Questions
Can Romanian Apple Pie be made ahead?Yes! This pie develops even more flavor after resting overnight, making it ideal for baking a day before serving. How should you store it?
Keep the pie in an airtight container at room temperature, away from sunlight. A cool cupboard or even the oven (when not in use) works well. How long does it last?
It’s best enjoyed within 2–3 days. Refrigeration can extend its freshness, though it may slightly change the texture.
This recipe looks absolutely delicious! The mention of using firm, slightly tart apples like Cox’s really piqued my interest – it speaks to a depth of flavor I’d love to experience. My question is regarding the semolina – what texture or effect does it have on the pie? Does it add a slight crumbliness or absorb excess moisture? I’m eager to try this recipe, especially given its emphasis on traditional techniques and seasonal ingredients.