If you're an apple enthusiast, the delectable world of milopita awaits you. Milopita, the traditional Greek apple pie, known as μηλόπιτα, offers an array of delightful variations, including "milopita tarta" with a tart twist or "milopita me karidia" enriched with walnuts.
Pronounced as "mee-loh-pee-tah," with emphasis on the second syllable "loh," and the "pita" component akin to "pee-tah," milopita graces your palate as a beloved winter dessert. It thrives during the winter season when fresh apples are in abundance. Opt for firm apple varieties that maintain their shape brilliantly when baked. Consider the likes of Granny Smith, Honeycrisp, Jonathan, or Braeburn for an impeccable milopita.
Crafting milopita involves three distinctive phases: creating the tart base, preparing the flavorful filling, and adding the delectable topping. Each step warrants specific ingredients. For the health-conscious, this milopita recipe caters to vegans and offers the option of substituting sugar with stevia for a lighter touch.
With approximately 50 minutes of preparation and 45 minutes of baking, this recipe yields 10 to 12 delectable pieces, depending on your preferred size. A 9 x 11-inch baking pan is recommended for ideal results. Savor the warmth and tradition of Greek apple perfection with every delightful slice of milopita.
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.