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Croatian Cooking: Lijena Pita s Jabukama (Lazy Apple Pie)
This apple pie is a real autumn delight. There are like tons of apples all around Croatia during the October and even into November; you can find great fresh apples about. Therefore a Croatian apple pie has to be one of the most common autumn desserts in the central and eastern parts of Croatia.
I remember how my grandma used to make this pie on an almost weekly basis because for her it was one of the easiest, fastest and the cheapest desserts to make.
Almost every house in the Croatian countryside has few apple trees (or know someone who does and has extra to share!), and those apples have the most fabulous taste, they don’t get any kind of chemical treatment, which means the apples from these trees do not have pretty-perfect looking skins, like all those picture-perfect apples you’ll find your local supermarket.
There are also few varieties of this Croatian apple pie: some people make it with a thin layer of cottage cheese or even a thin layer of shredded walnuts. Anyhow, you are going to love my one, I promise!
So, you’re probably wondering why I call this a “lazy pie”? Well, although I think it is understandable when you read the recipe, it’s because you only have 2-3 things to do before this apple pie is ready to eat! Make the dough, shred the apples and bake it. Everything is done and cooked, in 45 mins and is ready to eat in a little more than an hour.
Right, let’s bake my lijena pita s abukama.
Ingredients For Lijena Pita s Jabukama
- 450 g all-purpose flour
- 200 g softened butter
- 5 tbsp sugar
- 1 15 gram pack of baking powder (approx one teaspoon)
- 2 eggs
- Lemon zest
- 1 kg apples
- 2-3 tbsp sugar
- Pinch of cinnamon
How To Make The Lazy Apple Pie
- Mix the dry ingredients and then add the eggs, butter and lemon zest. Knead into a soft dough and cut it in two same sized pieces. Wrap them in a plastic foil and put them in the fridge for a half hour
- Wash the apples and shred them using the grater. Cover them with few spoons of sugar
- Roll out the dough in a 1-centimeter thin layer and put the first one in a greased baking tray
- Squeeze out the excess water of the apples. This is important, as squeezing out the apples is needed just so that the bottom dough layer doesn’t get soggy.
- Cover the dough with shredded (and squeezed) apples and level it a little bit, so it’s even around the entire tray
- Now use the second rolled out piece of dough, and cover over the apples
- Use a fork and poke some holes into the dough – this creates a space for air so that the dough doesn’t break
- Bake in a heated oven on 180 degrees Celsius for around 35 minutes or until it starts to be golden.
- Let it cool for 20-30 minutes and cover it with some powdered sugar.