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A piece of apple pie

 

This is one of my favourite Apple Pies, which I have been making since I was single.

I am sure that I have posted this recipet in the past, as the pictures are dated April, 2008 but when I was looking for this post on my blog, to link it to the tart, I don’t know why, but I couldn’t find it.

As I want the recipe to be on my blog for my children, as they love it as well, I am posting it again.

Mila Tripoleos Russet Apples

In this pie I used some apples which in Greece are known as Tripoleos (from Tripoli, Peloponnese) or Delicious Pilafas (PDO – Protected Destination of Origin).

This is a variety developed in the early 20th Century by Elias Pilafas, who was an immigrant in the United States and when he repatriated, he brought seeds from the cultivars of upstate New York of the variety Golden Russet.

These apples are cultivated in the fertile plateaus around Tripoli, where the microclimate of the area favours this cultivar.  This local variety tends to disappear because, as you can see, the peel is greenish to red with little brown spots, making it not very attractive in contrast to other big,  shiny apples, which are also cheaper than these apples.  However, it’s worth paying more because these apples have unrivaled taste, rich aroma,  they are crunchy with a slightly sour taste and aroma of bananas and of high nutritional value.

Mila Tripoleos Golden Russet

 Photo from the site Traveltripolis.gr

Collage old fashioned Apple pie

Milopita – Old Fashioned Apple Pie

Pie Crust Ingredients:

  • 750 grams all-purpose flour
  • 1 tbsp baking powder
  • 1/2  teaspoon salt
  • 5 tablespoons sugar (demerera recommended)
  • 250 grams cold butter
  • 5 tablespoons shortening
  • 6 to 8 tablespoons ice water
  • 1 egg yolk
  • 2 tablespoons of brandy

For Filling:

  • 8 medium size apples Tripoleos (golden russet)
  • 1 tablespoon  lemon juice
  • 1/2 cup demerera sugar
  • Zest from 1 lemon
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon butter
  • 1 egg white (made into meringue)
  • 1 tbsp sugar, to sprinkle on top (optional)

Directions:

  1. Mix the crust ingredients with your hands adding shortening first and then butter, to form crumbles.  Add the yolk and mix and finally add water gradually until the dough starts to clump together.  Wrap in cling film and place in the refrigerator for half an hour.
  2. Peel, core and slice the apples.  Try to keep the size of the slices even. Place them in a bowl filled with water and lemon juice. This will prevent the apples from oxidizing.   Set them aside until crust is ready.
  3. Whisk egg white with 1 tbsp lemon juice until meringue is stiff,
  4. Preheat oven to 180 degrees C / 350 F.
  5. Strain the apples in a colander.
  6. Mix sugar, cloves, cinnamon and zest in a large bowl.    Add the apples, butter and meringue and mix.
  7. Divide dough not equally but a little bit more than half will be used underneath (sides to be covered as well) and the remaining will top the pie. Wrap in cling film and place in the refrigerator for half an hour.
  8. Unwrap the dough and place it on parchment paper and cover it with another piece of parchment paper.
  9. Roll out into the shape of your baking tin.   If it is not perfect, don’t worry. You can shape it cutting pieces and pasting them with your hands until you get the desired shape.
  10. Grease a 27 x 30 cm baking tin with a brush, flip the dough together with the parchment paper in the tin and remove paper.
  11. Empty the apples on top and cover with the top crust and seal the edges.  Shape with a fork or with your fingers.
  12. Pierce with a fork so that the steam may escape from the pie, sprinkle some sugar and bake for about an hour or until it has browned.

 

Apple Pie

 The second recipe is an Apple Pie with lattice on top.

The filling is based on the above recipe. You can adjust the above pie crust, which however is too much for the recipe but as I did not have any shortening  I made the  Basic Tart Shell or Pâte Brisée.

Collage Apple pie with lattice1

Tarta Milon – Old fashioned Apple Pie with Lattice

Preparation time:  1 hour

Cooking time:  1 hour

Ingredients:

  • 1 dose basic Tart shell
  • 1 kilo (or 5 medium size) granny smith apples
  • The juice of ½ juicy lemon
  • ½ cup sugar
  • ½ tsp cinnamon and more to sprinkle on top
  • A pinch of ground cloves
  • 1 tablespoon butter, at room temperature
  • 1 egg white
  • 4 – 5 tbsps corn flour (starch)
  • 1 egg yolk beaten with 2 tablespoons milk for egg wash
  • 1 tablespoon demerera sugar 

Directions:

  1. Prepare dough crust and refrigerate until you finish with the filling.
  2. Peel, core and slice the apples.  Try to keep the size of the slices even. Soak them in water with the lemon juice. This will prevent the apples from changing colour.   Set them aside until crust is ready, if necessary add some weight on top to keep them submerged.
  3. Preheat oven to 180o C / 350o F.
  4. Whisk the egg white into meringue.  Mix sugar, corn flour, cloves and cinnamon.  Strain the apples and put them in a large bowl.  Add the above mixture,  butter and meringue and mix.
  5. Grease a 30 cm diametre tart tin with a brush.
  6. Divide the dough in two pieces but not in equal size as the one which we will used underneath must be slightly bigger than the other, as we want the sides of the tin to be covered.
  7. Place dough on parchment paper and cover with a second piece of parchment paper.  Roll out into the shape of your tin.  Invert the parchment paper on the tin and remove the paper.
  8. Add the filling and sprinkle some extra cinnamon and sugar. Roll out the second piece of dough and cut 10 stripes about 1 cm wide.  Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with egg-milk wash and sprinkle some sugar on top.
  9. Bake in a preheated oven for about an hour or until it has browned.

Apple Pie cut

Other relevant posts:

Upside down Apple Caramel Cake, made in two ways

Stuffed Baked Apples

Tahinopita me Mila (Tahini Bread with Apples)

Apple Galette with Meringue

Cobbler, Crisp, Crumble, Grunt, Slump, Clafoutis etc.

The Ultimate Caramel Apple Pie

Glyko Milo (apple fruit preserve)

Mini Apple Turnovers with homemade Apple Sauce

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Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Milopita: Two Old fashioned Apple Pies

  1. Ο/Η Rosa λέει:

    Two wonderful pies that look mighty delicious! I love old-fashioned recipes…

    Cheers,

    Rosa

  2. Ο/Η Home Delivery λέει:

    Apple Pies very Delicious…………

  3. Ο/Η Priya λέει:

    Both pies looks absolutely incredible and wish i get a slice from both rite now.
    Priya recently posted..Rendez Vous With A Foodie – Divya Pramil of You Too Can CookMy Profile

  4. Ο/Η Angie λέει:

    Both apple pies are beautiful and delicious, Ivy.
    Angie recently posted..Strawberry Soya Protein Balls with Chia SeedsMy Profile

  5. Ο/Η Anna from stuffedveggies λέει:

    These look beautiful! I love your info on the locally grown apples. We’re in an apple-growing region of the US, and I’m always amazed when people buy the flavorless but beautiful «Red Delicious» apples instead of the ones that are really tasty.
    Anna recently posted..Month of Vegan & Lenten Menus, with RecipesMy Profile

  6. Ο/Η Erica λέει:

    That pie looks delicious,Ivy!Old Fashioned Recipes are the best…Thanks for sharing!
    Erica recently posted..Guisado de Camarones (Shrimp in Creole Tomato Sauce)My Profile

  7. Ο/Η Nadji λέει:

    Tu nous gâtes avec ces déclinaisons aux pommes. J’aime beaucoup.
    A bientôt
    Nadji recently posted..Brioche Nid d’Abeilles.My Profile

  8. Ο/Η Mary λέει:

    Nice, Ivy, this looks great with the special touches like the brandy and the demerara sugar. I believe you about the apple variety being really special. There is an apple variety here called Winter Banana which has a banana flavor, too. They are really hard to find, I mostly only see them at the Farmer’s Market.
    Mary recently posted..Pasta PuttanescaMy Profile

  9. Ο/Η fimère λέει:

    une belle tarte bien délicieuse bravo
    bonne soirée

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