Old-Fashioned Apple Milk Pie | Creamy Grandma-Style Cake
(0)
55 min
Quick
Kifli Kukták
A tejespite a hagyományos magyar nagymama-konyha egyik legfinomabb, krémesen lágy süteménye. Az illatos fahéjjal és citromhéjjal összeforgatott, zsenge almagerezdek a sütés közben selymes sodóvá váló tejes tésztában pihe-puhára sülnek. Egyszerűen, keverőtálban összeállítható őszi lélekmelegítő finomság, amit langyosan, finom porcukorhintéssel a legboldogítóbb elfogyasztani.
Preparation method
Preparation and preparing the apples
Preheat the oven to 180 °C (conventional top and bottom heat). Thoroughly grease an approx. 20x30 cm baking dish or ceramic pie dish with 20 g of softened butter (set aside the remaining 20 g of butter for the batter).
Wash, peel, core, and cut the apples into thinner wedges or slices. Drizzle with the fresh juice of half a lemon, grate the lemon zest over them, then toss with 1 teaspoon of ground cinnamon and a tablespoon of granulated sugar from the measured amount.
Mixing the milk pie batter
In a mixing bowl, whisk the 4 whole eggs with the remaining granulated sugar, vanilla sugar, and a pinch of salt until frothy.
Chef's tip
The milk pie batter is unusually thin, almost liquid — do not be alarmed, as it will set into a creamy, pudding-like consistency during baking thanks to the eggs and flour.
A slightly tart autumn apple variety (such as Jonagold or Idared) works especially well for this cake, as it wonderfully balances the sweetness of the silky milk custard.
Ingredients
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