Transylvanian Apple Slab Pie Gluten Free

Photo of much younger me at the “Dracula Castle” in Transylvania - there’s an updated pic in the same spot at https://rachelciordas.substack.com/p/who-am-i-anyway

Hi Friends,

I can imagine what you’re thinking - what? Transylvanian Pie?

Well dear readers my husband is Transylvanian. We met approximately one million years ago when we both worked at Yellowstone National Park. He’s an only child from this beautiful mountainous land and I’ve been to Transylvania many many times.

It’s a place close to my heart.

The first trip was magical, the whole place looked like the illustrations in a children’s fairy tale. The adorable haystacks, the sleepy villages full of ancient homes, the storks on the rooftops.

I even got to ride in a one horse open sleigh. Who even knew those were real?

Photo of the view from the mountains above Bran last summer on our visit with family. It’s steeper than it looks, one child threw himself into the grass on the climb up and declared he would rather live in that spot forever than hike one more step.

So now, right before Halloween, when everyone is in the mood to hear about Transylvania, I thought it was the perfect time to share a Transylvanian recipe with you!

You can even make this and add a little authenticity to your holiday.

Yep, that’s meat in the photo.

The food of the area (part of Romania by the way - formerly the Austro-Hungarian Empire with many Saxon and Hungarian influences) is hearty and homey. Think of the food that keeps farmers and shepherds warm and fed in chilly mountain air.

You’ll find potatoes cooked in every way imaginable, polenta (called mamaliga), soups that are a little bit sour, picant cheeses wrapped in tree bark or smoked, honey so light it’s almost clear, pork in every way, lamb, pastrami, fried meatballs, sweet peppers that I can’t find at home, paprika, sour cream, olives, pickles of all kinds and sour cabbage.

Many baked goods incorporate fruit, especially apples, plums, and sour cherries. This apple slab pie is a classic grandma dish. When I met my husband he was fascinated with the idea of American round pies they seemed so exotic.

This pie has a lovely texture due to the shredded apples. We use the large side of a box grater. I implore you NOT to use granny smith apples here. Their texture turns to apple sauce and it’s not nearly as nice as a firmer apple. Try a Macintosh, pink lady, or even a golden - but not granny.

Will you make this? Let me know what you think. If you’re like me you’ll have this for dessert AND breakfast.

Happy Baking,

Rachel

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Gluten Free Transylvanian Apple Slab Pie
yield: 1 9x13 inch pan

3 cups (420g) 1 to 1 gluten free one to one flour (i.e. Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Pamela’s)
1 tsp (6g) xanthan gum
1 tsp (6g) psyllium husk powder (or the equivalent weight of psyllium husk)
2 tsp(8g) salt
1 1/2 cup(340g) cold butter (or dairy free stick butter)
2 large eggs, beaten
2 (32g) Tb apple cider vinegar
½ to 2/3 cup (or more) ice water

10 medium apples
1 ½ cup (300g) granulated sugar
2 tsp (8g) cinnamon
½ a lemon, zest and juice
¼ cup (100g) raisins

1 beaten egg for egg wash
powdered sugar for serving

Mix the flour, xanthan, psyllium, and salt together in a bowl. Grate the cold butter on the large side of a cheese grater. With a fork gently mix the butter shreds into the flour mixture.

Beat the egg with the vinegar, add to the dry mixture. Stir and drizzle in the icy water until the dough comes together and is cohesive. Form into 2 disks and wrap in plastic wrap for 10 minutes.

Peel and grate the apples on the large side of a box grater.  Put the apples with the sugar, cinnamon, lemon zest and juice in a pot.  Sweat them over medium heat, stirring often until the apples have softened and the excess liquid has evaporated. When you push the apples to one side of the pan, no liquid should run out into the rest of the pan. This should take about 8 minutes.  Take the apples off the stove, add the raisins, and let cool completely. 

Heat the oven to 425F.

Roll one of the dough disks into a rectangle slightly larger than the pan on a lightly floured surface.  Use the rolling pin to roll the dough onto the pin, then lay it gently in the pan.

Pour the cooled filling into the bottom crust and spread it evenly.  Roll the other dough disk and lay the dough over the top.  Pinch the bottom and top crusts together and use a fork to crimp the edges closed. 

Use a sharp knife to make 4-6 slits in the top of the pie for vents.  Brush the beaten egg over the top.  Bake for 45 minutes until lightly browned. 

Remove from the oven and cool for at least 15 minutes before dusting lightly with powdered sugar and serving.