Lazy apple pie is a three level (crust-filling-crust) dessert. It’s perfect to serve with your favorite tea. For an under-an-hour, few ingredients you already have in the kitchen kind of dessert, this layered apple pie is quite impressive.
Bosnian apple pie is a little bit different than the American apple pie. For one, it’s not round, and the crust consists of sponge cake like two levels in between which is a generous amount of the grated and simmered apple filling.
What I love about the American apple pie is that it’s a standard. Bosnian apple pie isn’t made the same way everywhere. So this is one version, and I chose to share it with you because it’s easy to make, and very soft and chewy. The type of dessert you’ll make at least a few times.
Most of the ingredients you already have at home. One thing to remember is that the crust mixture you make will be divided and baked at different times. First we bake the bottom portion, add the filling, add the top portion, and bake again together.
- 2 eggs
- 1 cup milk
- 1 cup sugar
- 1/2 cup oil
- 1–2 tablespoons butter
- 2.5 cups white flour
- 1 tablespoon cocoa
- 1/2 cup ground walnuts
- 1 tablespoon baking soda
- 1 teaspoon coffee grounds
- 1 lemon
- 12 apples (medium)
- 1/2 tablespoon sugar
- 1 teaspoon cinnamon
- 3–4 tablespoons powdered sugar
- Heat oven to 390F.
- In a larger pot, mix two eggs with a hand mixer. Add milk, sugar, oil, butter, and continue mixing until it becomes one mass. Add flour, cocoa, walnuts and baking powder. Continue mixing with the hand mixer. Add coffee and grated skin of one lemon. Mix again until the mass is thick, but smooth and movable.
- Peel and core apples, then grate all of them. Add 1/2 tablespoon sugar and simmer on low for about 7-8 minutes. When done, add cinnamon and mix. Set aside.
- Pour one half of the crust mixture into an oiled pan (9-in X 13.5-in) and spread evenly. Place in oven and bake for 7-8 minutes. Do the toothpick* test to see whether the bottom crust is baked although not completely finished, just hard enough so that the filling and the mass for the second crust can be placed on top.
- Take the pan out of the oven, and spread the apple filling over it evenly. Pour the second half of the crust over the filling, and again spread evenly. Return to the oven and bake for another 10 minutes. Do the toothpick test to see when it’s finished. Take out of the oven and let cool.
- Dust the pie with powdered sugar, and cut into squares. Keep in fridge for up to a few days.
*Toothpick test – prick the baked good in a few places with a toothpick. If it comes out clean, the baking is done. If you crumbs and stickiness on the toothpick, give it a little more time and repeat.