Saturday, December 8, 2012

Serbian Lazy Apple Pie

Believe it or not, I did not make up the name of this dessert.  And quite frankly I have no idea why it’s called this because I made an apple pie a couple months ago and this pie/cake was just as involved, if not more so.  It’s an odd recipe – for one thing, it was in metric measurements and for us here in the US who are not engineers, metric makes no sense, not to mention it just says to bake “at medium heat” – wtf?!?  Also, there is virtually nothing in the recipe to flavor the cake, except for "vanilla sugar" which doesn’t even have a measurement listed next to it.  I converted the measurements to terms I could understand and took the flavoring into my own hands.  All in all, not bad.  Not a cake I would crave or likely make again anytime soon, but it was fun to do something different, and the birthday boy I made this for (who is Serbian) was quite pleased – in the end, that’s all that matters.  


14 Tbsp margarine/butter (1 ¾ sticks)
7 Tbsp lard (I used vegetable-based Crisco)
1 ¾ cup sugar
4 eggs, separated
2 cups milk
2 ½ -2 ¾ cups AP flour
2 tsp baking powder
2+ lbs sour apples, grated (I used granny smith)
Powdered sugar for topping after baking
1 ½ tsp vanilla extract – my addition
Cinnamon & Nutmeg – my additions


Stir together the margarine/butter and lard.  Add 10 Tbsp and egg yolks and continue stirring until well mixed.

Add milk, vanilla extract (if using), flour and baking powder.  Stir well.  Batter will be thick.

Pour slightly more than half the batter into a greased 9x13” baking pan.

Beat the egg whites with the remaining 4 Tbsp sugar just until you get firm peaks.  Spread the egg whites over the batter in the pan.

Mix grated apples with cinnamon and nutmeg (I highly recommend the spices here) to taste.  Distribute evenly over the egg whites.

Pour the remaining batter over the apples and with a rubber scraper/greased spatula, spread the batter evenly to completely cover the apples.

Bake at 350º for about an hour, but start checking it after about 25 min and keep adding 5 minutes at a time until the top is browned, a little crackly, and a knife inserted into the center comes out clean.

Let cool for about 5 minutes then sprinkle the top of the cake with powdered sugar.  Let cool another 15-20 minutes or so then sprinkle with another coating of sugar.  Enjoy!

*Ed. note - sorry for the picture quality this time around...not the best lighting!


Anonymous said...

loved the apple desert ive had ever!