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.
question says
Any idea if I can use oil instead of margarine for this dough?
Renee Muller says
I never tried it with oil, but if you do, let us know how it went!
Rifky says
Did anyone have luck substituting the margarine with oil?
ME says
how about coconut oil? can i use that?
Devorah Wolf says
yes
it was not a problem at all
Sarah says
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!
SG says
Should this be served warm?
Renee Muller says
This pie is delicious warm, room temperature and even a day later!
Anonymous says
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).
Anonymous says
If I make this Thursday night, how should I store it to stay fresh until shabbos? Fridge, freezer etc..
Renee Muller says
just keep it on the counter, covered
ABC says
Whipped topping is Rich's whip already whipped up or liquid?
Leah Schapira says
liquid as is.
Dinah says
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…
Renee Muller says
We do agree that it isn’t healthy, but, sometimes, for the right occasion, we splurge a bit. True, nothing really substitutes well…..
Leah Schapira says
a reader told us she used oat milk instead of the whip
Rivky says
Do the cinnamon buns come out good if baked without the apples? What would baking time be?
Thanks
Renee Muller says
sorry never tried
The Peppermill says
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!
ABC says
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.
Devorah H Rubin says
Looks really special. Can i do this with extra challah dough?
Anonymous says
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!!
Anonymous says
I was actually wondering if it can be a side dish. Did you ever serve it as a side?
Leah Schapira says
For those that like sweet things, go ahead!
Bina says
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!!
Miriam says
Can I make this in advance and freeze it?
Blimi says
This was so delicious! I made it in ramekins and served warm with ice cream
Miriam says
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…?
Rosa says
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!
Esther says
No eggs? Am I reading it correctly?
Yocheved says
Does this freeze well?