Romanian Apple Pie Recipes

ROMANIAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside.
• In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.

ROMANIAN APPLE PIE

Steps:

• Dissolve the baking soda in the lemon juice or vinegar. Then mix the flour and baking soda mixture together in a large mixing bowl and set aside.
• In a separate bowl mix the sugar, vanilla, and egg(s) until you have a paste. Pour the oil into the paste gradually while stirring.
• Pour the mixture of egg, sugar, and oil into the large bowl with the flour and baking soda that has already been mixed. Add milk and continue stirring until you obtain an elastic dough.
• Divide the dough into two halves. Roll one half and place it carefully on an oiled baking dish (I use an 8x13 dish).
• Sprinkle the bread crumbs evenly over the dough in the pan (reserve 1 Tbsp of bread crumbs for the next step) and then spread the grated apples evenly over the bread crumbs.
• Over the apples evenly sprinkle 1 Tbsp of sugar, 1 Tbsp of cinnamon, and the reserved Tbsp of bread crumbs.
• Roll out the other half of dough, lay it on top, and press on the sides until sealed.
• Bake at around 350°F until it's nicely brown (about 30-35 minutes). After it cools sprinkle powdered sugar over the top.

APPLE SLAB PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a 15-by-10-by-1-inch pan with nonstick cooking spray and set aside.
• In a large bowl, mix the salt, 4 cups of the flour and 1 teaspoon of the sugar. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs. Add 1 tablespoon of the water at a time to moisten it and mix, repeating until a dough starts to form. Knead the dough into a ball. Divide the dough in half and flatten each half into a rectangle. Wrap with plastic wrap and refrigerate for at least 2 hours.
• Lightly flour a work surface and roll 1 piece of dough into a 19-by-13-inch rectangle. Place the dough on the prepared pan and ease it onto the pan and up the sides, making sure not to stretch the dough too much so it doesn't become too thin. Trim the leftover dough, leaving just enough to cover the sides of the pan. Fold the dough as desired on the edges.
• In a large bowl, combine the apple slices, cinnamon and remaining 1/3 cup flour and 1/2 cup sugar. Toss until the apples are coated. Arrange the apple mixture evenly on the dough.
• On a lightly floured surface, roll the remaining piece of dough into a rectangle. With leaf-shaped cookie cutters, cut out dough leaves. Arrange the leaves on top of the apple mixture to cover the pie; it is okay to leave some space in between the leaves so you can see the apple filling. Brush the egg wash on top of the leaves.
• Bake until the apples are cooked through and the top crust is evenly golden brown, 40 to 45 minutes. Serve with a scoop of vanilla ice cream and enjoy!

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.