Jewish Apple Pie

Rating: 2.9375 / 5.00 (16 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Apple filling:



Try this delicious cake recipe:

Preheat the oven to 180 °C. Grease a 23, 5 x 32, 5 cm cake pan (a round one of 24 cm ø works as well). In a large baking bowl, turn the apple pieces in the cinnamon, lemon zest, sugar and juice to the other side.

In a large baking bowl, beat the eggs as well as the sugar with a mixer for 3-5 min until creamy, thick and lemon-colored, with strings when you lift out the whisks. Add the oil right in. Blend in the flour and vanilla until well combined and smooth.

Pour half of the mixture into the prepared mold. Using a spoon, spoon half of the apples over the batter mold. Top the apple pieces with the remaining batter mixture, and spread more apple pieces evenly over the top. Sprinkle with about 2 tbsp sugar.

Bake for 1 and a quarter to 1 1/2 hours, until apples are soft, cake is golden brown and risen, and surface springs back when gently pressed in with finger. If the surface browns too quickly when baked, cover with aluminum foil. Place on a cooling rack to cool. Cut the cake into squares and bring to the table at room temperature.

As a little info, it also said:

“An apple pie prepared with oil is exceptionally popular on Hanukkah because the oil symbolizes the miracle of that day. The layer of sour apples covered in a wet, sweet, lemon flavored parti

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