If you are an apple lover, you need to try this delicious milopita recipe. Milopita is the name of the Greek traditional apple pie. The Greek word for milopita is μηλόπιτα. You may also find this recipe with the name milopita tarta meaning apple pie with tart. Or milopita me karidia meaning apple pie with walnuts.
Milopita is pronounced as "mee-loh-pee-tah" with the stress on the second syllable "loh". The "pita" part is pronounced like "pee-tah", with a short "i" sound.
This pie or cake (depending on its version) is one of my favorite winter desserts. This is because you can get fresh apples in winter. When making a milopita, it's best to use apples that are firm and hold their shape well during baking. Here are some apple varieties that are suitable for making milopita:
- Granny Smith - These apples are tart and firm, making them a great choice for baking. They hold up well during cooking and won't turn to mush.
- Honeycrisp - Honeycrisp apples are crisp and juicy, making them a great choice for milopita. They have a balanced sweet-tart flavor and hold their shape well when baked.
- Jonathan - Jonathan apples are a classic choice for baking due to their firm flesh and tart flavor. They are also slightly sweeter than Granny Smith apples, which can add a nice flavor to the milopita.
- Braeburn - Braeburn apples have a sweet-tart flavor and firm texture that makes them a great choice for baking. They are also juicy and hold their shape well during cooking. Of course, the best apples are the ones that you enjoy the most!
Making milopita has three phases. In more detail, making the tart, making the filling, and making the topping. For this reason, I have listed the ingredients you need for each phase. If you are a vegan, this milopita recipe is a good option. You may also replace the sugar with stevia in case you want a healthier option for this pie.
This milopita recipe takes around 50 minutes to prepare and 45 minutes to bake. It serves around 10 to 12 pieces depending on how large you cut them. Ideally, use a 9 x 11-inch baking pan.
Milopita - Ingredients
Milopita Tart Crust:
- 500 g of unbleached flour, all-purpose
- ¼ teaspoon of sea salt
- 125 g of sugar
- 1½ teaspoon of baking powder
- 125 g of unsalted butter, cold
- 2 egg yolks
Milopita Filling:
- 6 tart apples, peeled, cored, and thinly sliced
- 65 g of sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ of water
Milopita Topping:
- 250 g of the tart-crust mixture
- ½ teaspoon of lemon peel, grated
- 125 g of walnuts, finely chopped
- 2 tablespoons of butter
- Reserved apple syrup
Milopita - How to Make
- Start this traditional milopita recipe by preheating the oven to 190°C.
- Combine the flour, sea salt, sugar, and baking powder in a food processor.
- Cut the cold butter into pieces, add it to the food processor, and pulse to combine.
- Add the egg yolks and process well.
- Reserve one cup of tart-crust mixture for the topping.
- Take a baking pan and butter it well. Press the remaining crust mixture into the bottom and up the sides of it.
- Take a pan and add the sliced apples, ¼ cup sugar, lemon juice, and cinnamon.
- Cover the pan and cook over medium-high heat for 15 minutes, stirring occasionally. Apples should be half-soft, and there should be some liquid in the saucepan.
- Using a slotted spoon place the apples on the dough in the baking pan.
- Reserve the liquid (apple syrup) for the topping of the milopita.
- Add the lemon peel and chopped walnuts to the reserved tart-crust mixture and mix well.
- Sprinkle this mixture over the apples.
- Melt the butter in the saucepan with the apple syrup.
- Drizzle the milopita with the butter apple syrup and bake in the middle of a preheated oven for 40–45 minutes, until the top is golden brown.