Apple Pie From Scratch - Milopita

Ingredients

• 250 gbutter, at room temperature
• 125 gsugar
• 1/2 teaspoonsalt
• 1/2orange, zest
• 1/3 teaspoonvanilla extract
• 2 mediumeggs
• 3 gbaking powder
• 500 gflour
• 900 gred apples, such as Fuji, Honeycrisp or Red Delicious
• 1 tablespoonsoft butter or margarine
• 6 tablespoonssugar
• 1 tablespoonground cinnamon
• 1/3 tablespoonground cloves
• 1 teaspoonground nutmeg
• 3 tablespoonscornflour
• 710 ml (3 cups)water
• 120 ml (1/2 cup)cold water

Instructions

1. 1

   Mix dry ingredients

   For the crust, stir the flour and baking powder together in a small bowl and set aside.

2. 2

   Cream the butter

   Cut the butter into small pieces and put it in an electric mixer bowl with the sugar. Beat with the paddle attachment at medium speed for 3–4 minutes, until the butter is softened.

3. 3

   Finish the dough

   Add the salt, orange zest and vanilla, then add the eggs one at a time. Lower the mixer speed and add the flour mixture gradually, in small portions.

4. 4

   Chill the dough

   When fully combined, shape the soft, slightly sticky dough into a ball, place it in a freezer bag or wrap it in parchment, and chill in the freezer for 1 hour. Dust it very lightly with flour if needed to handle it.

5. 5

   Prepare the apples

   Meanwhile, peel and core the apples, then cut them into small pieces about 1.5 cm across.

6. 6

   Soften the apples

   Heat the tablespoon of butter or margarine in a small pot over high heat. Add the apples and cook for 3–4 minutes, stirring with a wooden spoon.

7. 7

   Simmer the filling

   Add the sugar, cinnamon, cloves, nutmeg and 710 ml water. Reduce the heat to medium-low and simmer for about 20 minutes, leaving the lid slightly ajar.

8. 8

   Thicken the filling

   Dissolve the cornflour in 120 ml cold water and pour it into the pot. Stir until the filling begins to thicken, then remove it from the heat and set aside.

9. 9

   Divide the dough

   Prepare a parchment-paper base for a 25 cm non-stick springform pan. Take the dough from the freezer and divide it into two pieces, one-third and two-thirds; use the larger piece for the base and the smaller one for the top.

10. 10

    Roll the base

    Shape the larger piece into a ball and put it on parchment paper. Cover it with the round parchment piece made as a rolling guide, then roll the dough until it is nearly the same size, leaving about 2 cm around the edge.

11. 11

    Line the pan

    Flip the dough and parchment so the dough rests on the round base piece, then gently peel away the top parchment. Lift the base into the pan and work the dough gently into place all around.

12. 12

    Fill the crust

    Prick the base with a fork and add the apple filling.

13. 13

    Preheat the oven

    Heat the oven to 170°C.

14. 14

    Shape the pastry top

    Cut the remaining dough into 9 pieces; they do not need to be even, and smaller pieces can go at the sides. Dust lightly with flour and roll each piece gently with your fingertips into a long cord, then roll the cords in sugar.

15. 15

    Arrange the cords

    Lay 2 cords lengthways and 2 widthways across the pie, continuing with the remaining cords. Press each cord against the edge so the pieces join.

16. 16

    Bake the pie

    Bake for about 50 minutes, or until the top is pale golden.

17. 17

    Rest before serving

    Leave the pie to rest for 30 minutes before removing it from the pan and serving.

What is milopita?

Milopita is the Greek name for apple pie, a home-style dessert built around apples and pastry. This version pairs a rich, cookie-like crust with a cooked filling flavoured with cinnamon, cloves and nutmeg.

The recipe's appeal comes from the contrast between the soft, thickened fruit and the crumbly pastry. A lattice-like arrangement of dough cords gives the top its finished look.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 2g protein, 44g carbs, 28g fat.

The pastry butter and flour contribute most of the fat and carbohydrates, while the apples and added sugar also provide carbohydrates. Eggs add a little protein, but this pie is not particularly protein-rich; serve a slice with plain Greek yoghurt for a more balanced plate.

A soft, buttery crust

Butter: beating it with the sugar first helps make the dough pliable before the eggs and dry ingredients go in. Keep the mixer at medium speed for the initial 3–4 minutes, then lower it when adding the flour mixture.

Chilling: the dough is meant to be very soft and slightly sticky. The hour in the freezer firms it enough to portion and roll; use only a light dusting of flour if it still clings to your hands.

Cooking the apple filling

Apple pieces: cutting the peeled, cored fruit into roughly 1.5 cm pieces helps it soften evenly during the short first cook and the longer simmer.

Cornflour: dissolve it in cold water before adding it to the pot to help it blend into the filling. Stir until the mixture starts to thicken, then take it off the heat.

Rolling and assembling

Parchment: roll the larger dough portion between parchment sheets, using the round piece as a guide. Flipping the dough onto that base makes it easier to transfer into the springform pan.

Top: divide the smaller portion into 9 pieces and roll them into cords. Lay them across the filling in alternating directions, pressing their ends to the crust edge so they stay together.

How to judge doneness

Filling: the apple mixture should have begun to thicken before it goes into the crust. It will continue to set as the pie bakes and rests.

Crust: bake at 170°C for about 50 minutes, looking for a pale golden top. Let the pie stand for 30 minutes before taking it out of the pan.

Serving the pie

Serve the pie after its 30-minute rest so the filling has time to settle and slices are easier to lift. The cinnamon, cloves and nutmeg make it well suited to a simple accompaniment such as plain yoghurt or a little cream.

Recipe notes & tips

• Cut the apples into pieces of similar size so they soften at a similar rate.
• Keep the lid slightly open while the filling simmers, as directed.
• Dissolve the cornflour fully in cold water before adding it to the hot filling.
• Handle the chilled dough gently and use only a little flour when rolling.
• Allow the full 30-minute rest before removing the pie from the springform pan.

Variations

• Apple mix: combine different red apple varieties from the suggested list for a mix of textures.
• Citrus note: keep the orange zest in the crust for a fresh contrast to the warm spices.
• Spice balance: adjust the cinnamon, cloves or nutmeg to suit your preferred level of spice.
• Pastry finish: arrange the dough cords in a simple crosshatch pattern across the filling.
• Dairy-free option: use margarine in place of the butter in the apple filling, as the recipe allows.

Common mistakes to avoid

• Overworking the dough: mix only until the flour is incorporated so the crust stays crumbly.
• Skipping the chill: freezing the dough for 1 hour makes the soft pastry easier to handle.
• Adding dry cornflour: dissolve it in cold water first to avoid lumps in the filling.
• Rolling with too much flour: dust lightly so the pastry does not become dry.
• Removing the pie too soon: rest it for 30 minutes before taking it out of the pan.

How to store

Once cool, cover the pie or store it in an airtight container in the fridge for up to 3 days. Reheat individual portions gently in the oven, or serve them chilled or at room temperature.

Frequently asked questions