Romanian Apple Pie with Cinnamon and Walnuts (Plăcintă cu Mere)

Ingredients

• 3 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp fine salt
• 1 cup unsalted butter (softened)
• 0.5 cup granulated sugar (for the dough)
• 0.5 cup sour cream (full-fat)
• 1 egg yolk (for the dough)
• 1.5 kg tart apples (peeled, cored, and coarsely shredded)
• 1.5 kg sweet apples (peeled, cored, and coarsely shredded)
• 0.5 cup granulated sugar (for the apple filling)
• 2 tsp ground cinnamon
• 1 cup walnuts (finely chopped)
• powdered sugar (for dusting, optional)

Steps

1. 1

   In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.

2. 2

   In a large bowl, beat the softened butter and the dough sugar until smooth and creamy. Beat in the sour cream and egg yolk until fully incorporated.

3. 3

   Add the dry ingredients to the butter mixture in batches, mixing just until a soft dough forms. Do not overmix.

4. 4

   Divide the dough into two portions, making one portion slightly larger for the bottom crust. Flatten each portion into a disk, wrap, and refrigerate for at least 30 minutes.

5. 5

   While the dough chills, peel, core, and coarsely shred the apples. Transfer them to a clean kitchen towel or several layers of cheesecloth and wring out as much liquid as possible. This step is important for preventing a soggy bottom crust.

6. 6

   Heat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment and lightly butter the sides. Place the pan on a rimmed baking sheet to catch any butter that may leak during baking.

7. 7

   In a bowl, combine the squeezed apples, filling sugar, cinnamon, and chopped walnuts. Toss until evenly mixed.

8. 8

   On a lightly floured surface, roll the larger dough disk into a round large enough to cover the bottom and come slightly up the sides of the springform pan. Transfer it to the pan and gently press it into an even layer, patching any cracks as needed.

9. 9

   Add the apple mixture to the pan and spread it evenly over the bottom crust. Press gently so the filling is compact but do not mash it into a paste.

10. 10

    Roll out the second dough disk to fit the pan. Lay it over the apples and press the edges lightly to seal. Trim excess dough, then prick the top several times with a fork to allow steam to escape.

11. 11

    Bake on the prepared baking sheet for about 1 hour, or until the top is golden brown and the filling is tender. If the crust browns too quickly, loosely tent it with foil.

12. 12

    Turn off the oven and leave the pie inside for the remaining gentle bake time, approximately 1 hour more, until the crust is deeply golden and the apple filling is set. Remove the pan from the oven and cool completely in the springform pan before releasing it.

13. 13

    Dust the cooled pie with powdered sugar, if desired. Cut it into bars or wedges and serve at room temperature.

Notes

The source states that the pie keeps in an airtight container at room temperature for up to three days. Reheat for 8–10 minutes in a 325°F (165°C) oven. Squeezing the apples very dry improves the texture of the bottom crust. The complete ingredient list and detailed method were not visible in the supplied page excerpt, so quantities and some technique details are reconstructed estimates.

Nutrition per serving

• dessert
• baked
• apple pie
• bar cookie
• Romanian
• vegetarian
• make-ahead
• holiday baking