Lenten Apple Pie (Greek Milopita)

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: In the mixer bowl whisk the 100 ml corn oil with the 110 g pastry sugar for 3–4 minutes, until incorporated.

   Uses 100 ml corn oil · 110 g sugar for the pastry

2. 2

   Step 2: Pour the 110 ml orange juice and 50 ml cognac into the incorporated oil-sugar mixture. Whisk for 1 more minute.

   Uses Incorporated oil and pastry sugar · 110 ml orange juice · 50 ml cognac

3. 3

   Step 3: Add the self-rising flour (480–500 g) gradually from the 480–500 g supply and mix until a soft dough forms. Use the flour range to reach that texture; keep the separate rolling flour out of the dough.

   Uses Whisked oil-sugar-orange-cognac mixture · 480–500 g self-rising flour, added gradually to a soft dough

4. 4

   Step 4: Wrap the complete pastry dough and refrigerate for 15–20 minutes. Prepare the apple filling during this chill.

   Refrigerate pastry while preparing filling · 20 minUses Complete soft pastry dough

5. 5

   Step 5: While the dough chills, peel the 5–6 apples and thinly slice them. Put them in a pan with the ½ cup chopped walnuts, ½ cup golden raisins, all the zest from the single lemon (1), 4 tbsp filling brown sugar and 1 tsp ground cinnamon. Heat over medium heat and simmer for about 5 minutes, until the apples soften slightly.

   Simmer apple filling after it heats · 5 minUses 5–6 apples, peeled and thinly sliced · ½ cup chopped walnuts · ½ cup golden raisins · 1 lemon, zest only · 4 tbsp brown sugar for the filling · 1 tsp ground cinnamon

6. 6

   Step 6: After the pastry chill, lightly dust a clean surface with the separate rolling flour. Divide the chilled dough into two equal halves. Roll one half about ½ cm thick and ease it into a pie dish approximately 20 cm across, pressing it into the sides. Prick the bottom pastry with a fork. Reserve the other half for the lattice.

   Uses Chilled pastry half for the base · Extra flour for lightly dusting the rolling surface; amount unspecified

7. 7

   Step 7: Fill the pastry base with the slightly softened apple filling and gently press it into the dish. Roll the reserved second half of the same pastry about ½ cm thick, cut into strips and arrange in a lattice over the filling. Preheat the oven to 180°C.

   Uses Fitted and pricked pastry base · Slightly softened complete apple-walnut-raisin filling · Reserved chilled pastry half for the lattice

8. 8

   Step 8: Sprinkle the assembled pie with some of the separate divided topping sugar. Bake in the preheated 180°C oven for about 40 minutes, until the pastry is golden and baked through.

   Bake apple pie after oven reaches 180°C · 40 minUses Filled unbaked apple pie with lattice · Some extra topping sugar before baking

9. 9

   Step 9: Remove the baked pie from the oven and let it sit for 5–10 minutes. Sprinkle with a little more of the same divided topping sugar, then cut into ten pieces and serve while still warm.

   Rest baked pie before final sugar and serving · 10 minUses Baked lattice apple pie · Additional topping sugar after the pie rest