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
This Romanian Apple Pie is more than just a dessert — it's a slice of childhood, rich with tradition, memory, and seasonal flavor. For many Romanian families, including the author’s, this comforting pie was a winter staple, lovingly baked by mothers and grandmothers when apples were one of the few fruits available during the cold months ❄️.A Taste of the Past 🇷🇴
In the days before year-round imports, Romanians embraced eating seasonally. Apples were carefully stored on balconies or in pantries, providing natural sweetness through the winter. Exotic fruits like oranges were a rare treat — their scent still evokes memories of Christmas for many. This humble apple pie became a cozy, familiar indulgence during those chilly, fruit-scarce months. While today’s supermarkets offer strawberries in December and mangoes year-round, there’s still something magical about a dessert that stays true to its roots. And this Romanian apple pie does just that — with simple, wholesome ingredients and a time-tested preparation method passed down through generations. ❤️✅ Recipe Notes & Tips
- ❄️ Chill the dough — it's crucial for that tender, buttery texture.
- 🍎 Filling lovers rejoice! If you prefer a generous layer of apples, stick with the full kilogram. If not, feel free to reduce — but also reduce sugar accordingly.
- 👩🍳 Grating apples can be a bit tedious (and finger-threatening!), so take your time.
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.