Scrumptious Lenten Apple Pie Recipe! (Greek Milopita)
That said most Lenten Apple pies I tried turned out mushy, with a strong oily flavour, so I decided to improvise and make my own!
- 100ml corn oil
- 110g sugar (4 oz.)
- 110ml orange juice (juice of 2-3 oranges)
- 50ml cognac
- 480-500g self rising flour (17 oz.)
- 5-6 apples
- 1/2 a cup chopped walnuts
- 1/2 a cup blond raisins
- zest of 1 lemon
- 4 tbsps brown sugar
- 1 tsp cinnamon powder
- To prepare this Lenten apple pie, starting by making the dough. In the mixer’s bowl add the oil and sugar and whisk for 3-4 minutes, until incorporated. Pour in the orange juice and the cognac and whisk for 1 more minute. Add the flour a little bit at a time and mix until the dough becomes soft. Wrap the dough with some plastic wrap and let it rest in the fridge for 15-20 minutes.
- In the meantime prepare the filling for the Lenten apple pie. Peel the apples and slice them in thin slices. Place the apples in a pan along with the rest of the ingredients for the filling. Heat over medium heat and simmer for 5 minutes, until the apples slightly soften.
- Dust a clean work surface with flour and divide the dough in two halves. Roll out one piece of the dough until 1/2 cm thick. Roll carefully the dough around the rolling pin and unroll it over your pie dish (approx. 20cm). Ease the pastry into the pan and push it into all the sides. Using a fork to make some holes on the bottom pastry.
- Fill with the apple filling and squeeze to tight it into the dish. Roll out the other piece of dough (approx. 1/2 cm thick), cut into strips and decorate the apple pie, placing them in a latticework pattern, as seen in the picture.
- Sprinkle the apple pie with sugar and bake in preheated oven at 180C for approx. 40 minutes, until golden.
- Remove the apple pie from the oven and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven. Enjoy!
Discover all the secrets behind making your traditional Greek Lenten Apple pie to perfection! Components 100ml corn oil 110g sugar (4 oz.) 110ml orange juice (juice of 2-3 oranges) 50ml cognac 480-500g self rising flour (17 oz.) 5-6 apples 1/2 a cup chopped walnuts 1/2 a cup blond raisins zest of 1 lemon 4 tbsps brown sugar 1 tsp cinnamon powder Method To prepare this Lenten apple pie, starting by making the dough.
In the mixer’s bowl add the oil and sugar and whisk for 3-4 minutes, until incorporated. Pour in the orange juice and the cognac and whisk for 1 more minute.
Add the flour a little bit at a time and mix until the dough becomes soft. Wrap the dough with some plastic wrap and let it rest in the fridge for 15-20 minutes. In the meantime prepare the filling for the Lenten apple pie.
Peel the apples and slice them in thin slices. Place the apples in a pan along with the rest of the elements for the filling.
Heat over medium heat and simmer for 5 minutes, until the apples slightly soften. Dust a clean work surface with flour and divide the dough in two halves.
Roll out one piece of the dough until 1/2 cm thick. Roll carefully the dough around the rolling pin and unroll it over your pie dish (approx. 20cm). Ease the pastry into the pan and push it into all the sides.
Using a fork to make some holes on the bottom pastry. Fill with the apple filling and squeeze to tight it into the dish.
Roll out the other piece of dough (approx. 1/2 cm thick), cut into strips and decorate the apple pie, placing them in a latticework pattern, as seen in the picture. Sprinkle the apple pie with sugar and bake in preheated oven at 180C for approx. 40 minutes, until golden.
Remove the apple pie from the oven and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven.