Lazy Apple Pie

An ideal dessert for late summer and autumn days. The whole philosophy of lazy pie is in a crispy dough that melts in your mouth. This is exactly so. It does not crack, it is easy to shape, it is easy to store. The recipe for the dough is from a very old cookbook and I am happy to extend its shelf life in this way. Preparation time is an hour.

Ingredients:
• 300g flours
• 150 g butter
• 3 full tablespoons of sugar
• a pinch of salt
• 2 tablespoons sour cream
• 2 egg yolks
• vanilla sugar
• 1 lemon (grated and squeezed juice)

Ingredients for apple filling
• 1 kg of apples. (Clean and grate)
• 4 - 6 tablespoons of sugar (depending on what kind of apples you work with)

Preparation:

In a bowl, mix flour, sugar, salt, butter, lemon zest.

Crush with your fingers but do not process for too long as the butter will start to melt. Then add the remaining ingredients (egg yolk, sour cream, lemon juice).

The dough should be able to knead nicely, without cracking and falling apart.

Cut the dough in half into 2 parts, wrap in cling film and leave to stand in the fridge for half an hour.

Meanwhile, prepare the filling and preheat the oven (180C). Peel the apples and grate them as desired (I grated larger). Leave them in a strainer for 5 - 10 minutes to release the juice and drain well. Press the apples with your fingers to drain to the maximum.

Add sugar to well-drained apples. Roll out the cooled dough on baking paper. Flour a little so it doesn't stick. Place the paper in a medium tray.

Put the stuffing, flatten. Roll out the second part, also on greaseproof paper, and transfer over the filling.

Sprinkle the pie and bake at 180C until lightly browned. It should not be in the oven for more than 30 minutes. Allow to cool, slice and sprinkle with powdered sugar.

​Lijena pita (prhko tijesto punjeno jabukama)

​Idealna slastica za kraj ljeta i jesenje dane. 
​
Sva filozofija lijene pite je u prhkom tijestu koje se topi u ustima. Ovo je upravo tako. Ne puca, lako se oblikuje, jednostavno sprema. Recept za tijesto je iz jedne prastare kuharice i sretna sam da mu na ovakav nacin produžavam vijek trajanja. 
 
Vrijeme pripreme je sat vremena.
 
Sastojci:
•   300g brašna
•   150g putera
•   3 vrhom pune kašike šećera
•  prstohvat soli
•   2 kašike pavlake 
•   2 žumanjka
•    vanil šećer 
•   1 limun (rendana korica i iscijeđen sok)
•    
Sastojci za nadjev za od jabuka
•   1 kg jabuka. (Očistite i naribajte)
•   4 – 6 kašika šećera (ovisno o tome s kakvim jabukama radite)
 
 
Priprema:
U posudi pomiješajte brašno, šećer, so, puter, koricu limuna. Izmrvite prstima ali ne obrađujte predugo jer ce se puter poceti topiti. Potom dodajte preostale sastojke (žumanca, pavlaku, sok limuna) Tijesto bi se trebalo moći lijepo zamijesiti, bez da puca i raspada se. 
 
Tijesto prepolovite na 2 dijela, zamotajte u prozirnu foliju i ostavite da odstoji u frižideru pola sata. Za to vrijeme pripremite nadjev i zagrijte rernu (180C). 
 
Jabuke ogulite i naribajte ih po želji (ja sam ribala krupnije). Ostavite ih u cjediljku na 5 – 10 minuta da puste sok pa dobro ocijedite. Pritišćite prstima jabuke da ocijedite maksimalno. 
 
Dobro ocijedjenim jabukama dodajte šećer. 
 
Ohlađeno tijesto razvaljajte na papiru za pečenje. Malo pobrašnite da se ne lijepi. S papirom smjestite u osrednji pleh. 

Stavite nadjev, poravnajte. Razvaljajte I drugi dio, takodjer na masnom papiru, pa prebacite preko nadjeva. Izbockajte pitu i pecite na 180C dok lagano ne porumeni. Ne bi trebalo da je u rerni duže od 30 minuta. Ostavite da se ohladi, isijecite i pospite šećerom u prahu.