This recipe requires minimal ingredients, many of which you likely already have on hand. Plus, it bakes up quickly, making it ideal for any occasion.
Let’s be honest, traditional apple pie is delicious, but it can sometimes feel…well, a little same-old, same-old. We’ve all been there: the hunt for the perfect apples, the stress of getting the crust just right, the constant battle to avoid a soggy bottom. Don’t get me wrong, there’s a reason apple pie is a classic. But sometimes, a baker craves something new, something exciting, something that will leave your taste buds doing a happy dance.
Well, folks, this recipe is that something. Recently, I stumbled upon this unique apple pie recipe and let me tell you, it was a game-changer. Imagine a tender, melt-in-your-mouth cake base overflowing with juicy apples, all wrapped up in a creamy, dreamy filling. This pie is the perfect marriage of textures and flavors, and the best part? It’s surprisingly easy to make! Even a baking novice like myself can whip this up in no time.
So, ditch the traditional recipe and get ready to experience apple pie in a whole new light. This recipe requires minimal fuss and uses ingredients you probably already have on hand. Plus, it bakes up quickly, making it the ideal dessert for a weeknight dinner or a potluck with friends. Trust me, this recipe is about to become your new go-to for apple pie bliss.
Ingredients
For the Dough:
- 3/4 cup (180g) butter, softened
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup (50g) powdered sugar
- 1 egg
For the Filling:
- 6 apples (any variety, but granny smith is recommended for their tartness)
- Lemon juice (to prevent browning)
- ½ cup (120g) butter, softened
- 1 ¼ cup (150g) powdered sugar
- 4 eggs
- 2 cups (500g) low-fat quark (or ricotta cheese)
- ¾ cup (200ml) heavy whipping cream
- ¼ teaspoon vanilla bean powder (or extract)
For Sprinkling:
- Sliced almonds
Instructions
- Make the Dough: Preheat your oven to 320°F (160°C) with the fan setting on. In a large bowl, cream together the softened butter, powdered sugar, and salt until light and fluffy. Beat in the egg until well combined.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently press the dough into the bottom and slightly up the sides of an 11×7 inch (28cm x 18cm) baking pan. Place the pan in the refrigerator to chill for 30 minutes. This step helps prevent the crust from becoming soggy.
- Bake the Crust: After 30 minutes, remove the pan from the refrigerator and pre-bake the dough for 10 minutes at 320°F (160°C).
- Prepare the Filling: While the crust bakes, peel, core, and thinly slice your apples. Toss them with a squeeze of lemon juice to prevent browning.
- Make the Creamy Filling: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla bean powder (or extract). Gently fold in the low-fat quark (or ricotta cheese) and the heavy whipping cream until just combined.
- Assemble the Pie: Remove the pre-baked crust from the oven and spread the apple slices evenly over the bottom. Pour the creamy filling over the apples. Sprinkle the top of the pie with sliced almonds.
- Bake the Pie: Return the pan to the oven and bake for another 50 minutes at 320°F (160°C) with the fan setting on. To prevent the top from burning, loosely cover the pie with baking paper 15 minutes before the end of baking.
- Enjoy! Once the bake time is complete, remove the pie from the oven and let it cool completely before slicing and serving. Enjoy this delicious and unique apple pie warm or at room temperature with a scoop of vanilla ice cream for an extra treat!
