Apple Pita

Apple Pita

An apple pita is a Croatian apple pie that has a light cake like crust, it's more like a bar than a pie. I made this recipe gluten free after learning it from my Grandmother. It's great for gatherings at any time of year.

Yields24 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
CategoryDifficultyIntermediate

Ingredients

Dough
 1 cup cup white granulated sugar
 ¾ lb (3 sticks) of unsalted butter
 4 cups (approx) of gluten free all purpose flour mix
 zest of 1-2 lemons
 3 eggs
 1 tsp baking powder
 dash of salt
 sweet rice flour for dusting
Filling
 8 tart apples
 Juice of 1 lemon
 1 cup of sultana raisins
 1 cup of sugar
 2 tsp of cinnamon
Top
 softened butter (small dabs to put under the top crust)
 1 egg
 1 tbsp cream
 1 tsp icing sugar
 sprinkle of cinnamon

Directions

1

Preheat oven to 325 degrees, get out a 9 x 13 rectangular pie dish

2

Start with the crust, in a big mixing bowl, cream butter and sugar together, when the two are well creamed add one egg at a time until well mixed, add salt, baking powder, lemon and mix.

3

Add the flour one cup at a time, mixing until blended, it should take about 4 cups of flour but might take more or less depending on the moisture in the air, your dough will be fluffy more like a cookie dough than a pie crust.

4

When you’ve got the right consistency separate the dough into two balls, one slightly larger than the other. Roll out bigger ball of dough, dusting as necessary, fit it into your 9x13 rectangular pie dish, making sure it covers the whole surface, patching any holes and set aside.

5

Juice the lemon into a large mixing bowl and peel and grate your apples (leaving the cores out) and mix them into the lemon juice. when you’ve done all the apples add the raisins, sugar and cinnamon to that mixing bowl, mixing everything really well then pour it into your dough lined pie dish.

6

Take the softened butter and place small dabs on the filling about 2” apart I don’t know how much you’ll need you don’t have to go overboard with it.

7

Roll out your second ball of crust and put it on top of your pie (I roll mine out on a sheet of wax paper, it makes it easier to flip it onto the pie and keep it perfect and whole) seal the edges well.

8

Using a fork puncture the top of the pie crust to let steam escape, then in a small bowl mix your egg, cream, icing sugar and cinnamon. Using a pastry brush coat all exposed crust with this mixture.

9

Bake on the middle rack of the oven at 325 degrees for 1 hour or until golden.

Ingredients

Dough
 1 cup cup white granulated sugar
 ¾ lb (3 sticks) of unsalted butter
 4 cups (approx) of gluten free all purpose flour mix
 zest of 1-2 lemons
 3 eggs
 1 tsp baking powder
 dash of salt
 sweet rice flour for dusting
Filling
 8 tart apples
 Juice of 1 lemon
 1 cup of sultana raisins
 1 cup of sugar
 2 tsp of cinnamon
Top
 softened butter (small dabs to put under the top crust)
 1 egg
 1 tbsp cream
 1 tsp icing sugar
 sprinkle of cinnamon

Directions

1

Preheat oven to 325 degrees, get out a 9 x 13 rectangular pie dish

2

Start with the crust, in a big mixing bowl, cream butter and sugar together, when the two are well creamed add one egg at a time until well mixed, add salt, baking powder, lemon and mix.

3

Add the flour one cup at a time, mixing until blended, it should take about 4 cups of flour but might take more or less depending on the moisture in the air, your dough will be fluffy more like a cookie dough than a pie crust.

4

When you’ve got the right consistency separate the dough into two balls, one slightly larger than the other. Roll out bigger ball of dough, dusting as necessary, fit it into your 9x13 rectangular pie dish, making sure it covers the whole surface, patching any holes and set aside.

5

Juice the lemon into a large mixing bowl and peel and grate your apples (leaving the cores out) and mix them into the lemon juice. when you’ve done all the apples add the raisins, sugar and cinnamon to that mixing bowl, mixing everything really well then pour it into your dough lined pie dish.

6

Take the softened butter and place small dabs on the filling about 2” apart I don’t know how much you’ll need you don’t have to go overboard with it.

7

Roll out your second ball of crust and put it on top of your pie (I roll mine out on a sheet of wax paper, it makes it easier to flip it onto the pie and keep it perfect and whole) seal the edges well.

8

Using a fork puncture the top of the pie crust to let steam escape, then in a small bowl mix your egg, cream, icing sugar and cinnamon. Using a pastry brush coat all exposed crust with this mixture.

9

Bake on the middle rack of the oven at 325 degrees for 1 hour or until golden.

Apple Pita
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