My mother had this recipe since she was a young girl and it was popular in the north of Greece at that time. It's more of an accompaniment to tea or coffee rather than a sweet at the end of a meal as other apple pies are. Of course, you can eat it with cream (I do!) and it has a nice 'squidgy' apple filling and soft dough.
Ingredients
For the dough
500g self-raising flour
250g fresh butter (quite soft)
2 eggs
200g sugar
For the filling
1 kg cooking apples
300g sugar
1 tablespoon cinnamon
Preparation
Dough
Beat the butter and sugar in the mixer for 5 minutes.
Add the eggs and beat for another 5 minutes.
Change the mixer attachment to the one for dough and add the flour.
Beat until you have a pliable dough.
Cover the dough in cling film and leave in the fridge to rest for I hour.
Meanwhile, discard the peel and pips from the apples, thickly grate them and drain well.
Add the cinnamon and sugar and mix. (set aside 1 tablespoon of sugar aside to sprinkle on top at the end)
Butter a round oven dish.
Divide the dough into two and spread the one half in the bottom of the oven dish.
Spread the apple, cinnamon and sugar mixture on top of the dough.
Cut 2 sheets of kitchen grease paper into the shape of the oven dish.
Roll out the second half of dough and place it between the 2 sheets so that it is the shape of the dish and evenly flat.
Remove the top sheet and then turn the dough with the bottom sheet over on top of the filling so that it covers it and remove the other sheet.
Make sure the edges are even and prick it evenly on top with a fork.
Sprinkle the remaining 1 tablespoon of sugar evenly on top.
Bake in a preheated oven at 180 C for 40 minutes or until it turns golden.
When it is ready, cut it into squares.(see photo)
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