Yes. It’s all that but also it tastes even better than it sounds
Every once in a while you stumble upon a recipe that is so unique, and so good, you know it belonged to some grandmother in Hungary. You can picture that grandmother wearing her apron in her old-fashioned kitchen as you bite into that pie. Only that you are in your own kitchen, not in Hungary, and also, that one bite won’t do it. You will finish the plate. And want more of this incredible apple cinnamon bun pie.
So if you still want this recipe, read on.
This pie here was introduced to me by Devoiry Kalish who has been making it for years. Her mom prepares it too. By the looks of it, I concluded it was going to stay that way. The dish looked complicated and “too pretty.” “Too pretty” translates into “hard to prepare,” in my brain. But I was wrong.
The recipe originally came from the ladies of The Peppermill (fabulous cooks), the iconic Boro Park kitchen and baking supply store.
All I needed was a bit of guidance, and now, this is our new favorite way to serve dessert on Shabbos.
Only that it doesn’t always make it to dessert.
Recipe published with permission from The Peppermill.
- 2 ½ cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 Tbsp vanilla extract
- 4 oz (1 stick) margarine
- ⅔ cup non-dairy whipped topping
- 3 Tbsp oil
- ½ cup brown sugar
- 1 Tbsp cinnamon
- 5 Granny Smith Apples, peeled and sliced
- 2 Tbsp lemon juice or 1 Lemon, juiced
- ½ cup sugar
- 1 Tbsp cinnamon, or to taste
- 1 egg, beaten
- Do Ahead: In the bowl of an electric mixer combine flour, sugar, and baking powder. Mix in vanilla, margarine, and whipped topping. Mix until smooth. Roll out dough into a 8 x 10-inch rectangle. Combine brown sugar and cinnamon. Spread oil on the dough and sprinkle with cinnamon/sugar. With the long end facing you, roll up jelly-roll style. Cover with plastic wrap and refrigerate overnight or freeze for 1 hour. This step will ensure neat slices.
- Preheat oven to 350⁰F. Toss apples with lemon, cinnamon, and sugar. Place in 9-inch round deep pie plate (glass or ceramic will work well and are recommended. Disposable will work too but the apples won’t bake as fast and you might lose some of the crispy flake on the edges). Bake for 30 minutes. Set aside to cool.
- Remove cinnamon roll from refrigerator and slice into 1-inch slices. Place over apples, cut side down, covering apples completely, creating a neat pattern. Brush with egg wash. Bake for 45 minutes, uncovered.
Tripling the dough recipe will use a whole container of topping (16oz) but leaves you 1oz short. That’s ok; just use ¼ cup less flour.
Any idea if I can use oil instead of margarine for this dough?
I never tried it with oil, but if you do, let us know how it went!
Did anyone have luck substituting the margarine with oil?
how about coconut oil? can i use that?
yes
it was not a problem at all
I made this using avocado oil, a bit less than the amount the recipe specified. I also subbed almond/coconut milk for the Rich’s whip, and put honey in the apple mixture instead of sugar. It came out amazing and looked just like the picture! It was completely polished off!
Should this be served warm?
This pie is delicious warm, room temperature and even a day later!
We make this with challah dough in our house! When I make a big batch I put some aside for this (or plain cinnamon buns).
If I make this Thursday night, how should I store it to stay fresh until shabbos? Fridge, freezer etc..
just keep it on the counter, covered
Whipped topping is Rich's whip already whipped up or liquid?
liquid as is.
Is there anything to use instead of the whip? It’s so unhealthy. When the recipe calls for it whipped, I know there are no substitutions. Wondering if you could use coconut cream or something like that instead…
We do agree that it isn’t healthy, but, sometimes, for the right occasion, we splurge a bit. True, nothing really substitutes well…..
a reader told us she used oat milk instead of the whip
Do the cinnamon buns come out good if baked without the apples? What would baking time be?
Thanks
sorry never tried
This recipe has always been a favorite of ours so we really appreciate how you’ve taken it to the next level wirh great photos and instructions!
I made this last night and it’s absolutely delicious! And looks so pretty too. It’s definitely takes time but I followed the recipe very carefully so it wasn’t hard.
Looks really special. Can i do this with extra challah dough?
I'm glad you posted this recipe. I've been making for at least 15 years now! It's really a special and delicious recipe! I make it in one of my oven to table pretty dishes when I have company and it always gets a "Wow you really patchkered" response whenI bring it out and it's good to the last drop delicious!! It's always a discussion whether it should be served as a side dish or a dessert. Definetly a keeper!!
I was actually wondering if it can be a side dish. Did you ever serve it as a side?
For those that like sweet things, go ahead!
This pie is gorgeous and the perfect Friday night dessert! I used challah dough instead but it wasn’t sweet enough. So now what I do is used challah dough and add a simple glaze on top (like for cinnamon buns) to compensate for the sweetness! Thanks BCP!!
Can I make this in advance and freeze it?
This was so delicious! I made it in ramekins and served warm with ice cream
If i want to make this in advance should I freeze it fully baked or rather raw and defrost before baking? I’m wondering if the apples will become soggy…?
Can I half the recipe? Also can I mix dough by hand or hand beater, or does it need to be mixed in machine? Tia!
No eggs? Am I reading it correctly?
Does this freeze well?
I cannot figure out where im going wrong, my sister told me this recipe was a winner, I made it 3 times recently and all 3 times the dough was too sticky to roll up, I had to scrape it off the counter and it was a real mess. Once it was baked it looked okay and it was delicious so I figured I’d try again, same problem. Any clues??
It is definitely a sticky dough. I like to roll it between two sheets of parchment paper, that helps. And roll very carefully.
The consistency of the dough is what makes this ultimately so flaky and delicious, but I do agree it isn’t the easiest dough to work with.