Lilian’s Apple Pie

Have you ever smelled a scent of let’s say doughnuts which brought you back to a specific childhood memory or emotion? Do you know why? The smell and taste senses have a way of bringing back memories we thought are long forgotten. This is actually science, not magic.

However, it is magic how the story of this apple pie takes us back to the childhood times. Back when the kids would rush into the kitchen, uncover the tray and compete against each other onto who can eat the biggest slice. All this time, their mother would warn them that the pie is still hot and they should wait for it to cool down 🙂

Indeed this pie is yummy when it’s cooled down to room temperature or even better if refrigerated before serving.

So let us get to work now. You will need one cup of each of the following: powdered milk, semolina and sugar. Just pour them in a bowl and mix them together.

Also peal 3-4 apples amounting to one kilogram, coarsely grate them and mix with one teaspoon of cinnamon.

Grease a baking tray/spring form with butter or oil and start arranging the five layers: three of powder mix and two of apples. Start with the powder mix and work your way up with an apple layer, then again powder mix and so on. Try to make each layer as even as possible.

Now sprinkle some vegetable oil on the top layer of powder mix and bake at 170°C / 338°F for around one hour or until cappuccino brown. During this time the sugar will caramelize and mix with the semolina which has soaked and fluffed in the apple juices.

Once baked, leave the pie to cool down before removing from the tray. I recommend to store it in the fridge and serve it cold or room temperature.

It’s a perfectly soft and refreshing apple pie for your warm summer evenings and we hope it’s gonna create some nice family memories for you too 🙂

Enjoy!