Olive Oil Apple & Cinnamon Pie (Pita od Jabuka i Cimeta): A Mediterranean Twist on an American Classic
The Olive Oil Apple & Cinnamon Pie, or as we like to call it, Pita od Jabuka i Cimeta, brings a delightful Mediterranean twist to the beloved American classic. This pie isn’t just a dessert; it’s a fusion of cultures, blending the robust flavors of cinnamon and apple with the smooth, rich texture that only olive oil can bring.
Hailing from the groves of the Mediterranean, olive oil gives this pie a unique character that sets it apart from its buttery counterpart. It introduces a subtle, fruity aroma that pairs exceptionally well with the warmth of cinnamon and the tartness of the apples.
Cooking Tips for the Perfect Olive Oil Apple & Cinnamon Pie
- The crust is key: Achieving the perfect flaky yet tender crust with olive oil is simple. Ensure the oil is well-chilled to help create those deliciously flaky layers.
- Apple variety matters: Use a mix of tart and sweet apples for a balanced filling. Granny Smith and Honeycrisp make a great combination.
- Spice it right: Don't shy away from the cinnamon and nutmeg. These spices are the soul of your pie, offering that nostalgic taste of autumn.
- Olive oil quality: A good quality olive oil, like the Selo brand, can elevate your pie from homemade to artisanal with its fruity notes and smooth finish.
- Resting time: After baking, let the pie rest to allow the filling to thicken. This ensures each slice is perfect, holding its shape as you cut.
Serve a warm slice of Olive Oil Apple & Cinnamon Pie with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of Mediterranean flair, drizzle a little olive oil over your serving and watch the flavors come alive.
Why Choose Olive Oil Over Butter?
Opting for olive oil not only incorporates the sunny essence of the Mediterranean but also offers a healthier alternative to butter. Its monounsaturated fats are a heart-healthy choice, making your indulgence a tad guilt-free. Additionally, for those embracing a dairy-free or vegan lifestyle, this pie crust offers a delicious solution without compromising on taste or texture.
Whether you’re looking to shake up your pie game or seeking a healthier alternative, our Olive Oil Apple & Cinnamon Pie is sure to please palates and start conversations around your dinner table.
Baba's Apple and Cinnamon Pie
Selo Olive Oil
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 teaspoon salt
- 1 teaspoon sugar
1 cup olive oil, chilled in the freezer for 30 minutes
- 6 to 8 tablespoons ice water
- 6 cups of thinly sliced, peeled apples (such as Granny Smith or Honeycrisp)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
2 tablespoons olive oil (to coat apples)
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
1 tablespoon olive oil, for brushing
For the Pie Crust
For the Filling
For the Topping
Prepare the Pie Crust
In a large mixing bowl, combine 2 1/2 cups of flour with salt and sugar.
Add the chilled olive oil and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together.
Turn the dough onto a floured surface and knead briefly until smooth. Divide the dough in half, flatten into disks, and wrap each in plastic wrap. Chill for at least 1 hour.
Make the Filling
In a large bowl, toss the sliced apples with olive oil.
Mix in 3/4 cup of sugar, 2 tablespoons of flour, 2 teaspoons of cinnamon, nutmeg, and a pinch of salt until the apples are evenly coated. Let the mixture sit to absorb the flavors.
Assemble the Pie
Preheat your oven to 375°F (190°C).
On a floured surface, roll out one disk of dough to fit a 9-inch pie plate. Transfer the rolled-out dough to the pie plate and press down to line the bottom and sides.
Fill the pie crust with the apple filling, mounding slightly in the center.
Roll out the second disk of dough and place it over the filling. Trim excess dough from the edges, then crimp the edges to seal.
Cut slits in the top crust to allow steam to escape.
Mix 1 tablespoon of sugar with 1/2 teaspoon of cinnamon and sprinkle over the top crust.
Brush the top crust lightly with olive oil.
Bake the Pie
Place the pie in the preheated oven and bake for 45 minutes or until the crust is golden brown and the filling is bubbling.
If the edges brown too quickly, cover them with foil.
Allow the pie to cool on a wire rack for at least 2 hours before serving. This will give the filling time to set.
Serve the pie warm or at room temperature, with a scoop of ice cream or a dollop of whipped cream if desired.
The use of olive oil in the crust gives it a slightly different flavor and texture than traditional butter crusts, but it provides a unique twist to the classic apple pie. The filling, rich with the warm flavors of cinnamon and nutmeg, complements the olive oil crust wonderfully.