This amazing apple pie recipe is a true family recipe and it demonstrates the diversity in cultures and inheritance in Argentina!
This recipe was passed on by my dad’s Swiss great grandmother to my Italian grandmother and then passed on to my mom. My dad’s great grandparents (on his dad’s side) were one of the first immigrants from Switzerland in Santa Fe, Argentina. My family always has called this apple pie ‘Bahia'(pronounced ba-i-a) in Spanish and this is most likely due to the argentine pronunciation for the word Bayer – the German word for Bavarian!
This pie is honestly one of the most simple and cheap pies to make and yet ridiculously tasty! It is not like an usual apple pie as it does not have a pie crust and has plenty of double cream which makes it rich and yet delicate!
What will I need to make this amazing Bahia apple pie?
- Plain flour: Good old plain flour is perfect for this recipe. You could use self raising flour and just omit the baking powder! I usually only have plain flour and if I need to ‘make;’ self raising flour, I add about 2tsp of baking powder per 150g of plain flour. I added less baking powder this time as this is a pie and not a cake!
- Caster sugar: You will need caster sugar for both the pie base and to dust over the apples.
- Egg: Only one egg is needed. I used a middle sized egg. Make sure your egg is at room temperature before you begin baking!
- Unsalted butter: The butter should be at room temperature before adding so make sure you take it out of the fridge for at least 15-20 minutes before you begin baking!
- Vanilla essence: You only need 1/2 tsp but it makes a great difference to the pie base!
- Baking powder: Only needed if you are using plain flour. Omit if you are using self-raising flour!
- Apples: Obviously a given in an apple pie! I used Pink Lady apples however any apples would be good.
- Double cream: This is what makes this pie an AMAZING pie and just completely sets it apart so be generous!!
These ingredients make one pie using a 36cm in diameter pie dish.
- 100g soft unsalted butter
- 1 egg
- 250g plain flour (or self-raising flour)
- 3 tsp baking powder (emit if using self-raising flour)
- 4 peeled and cored apples cut into 2mm slices
- 80g caster sugar for pie
- Plenty of caster sugar for dusting over pie
- 400ml double cream
- Whisk the soft unsalted butter and caster sugar until a fluffy creamy mixture is formed.
- Add the egg and vanilla extract and continue to whisk. To this, sift the plain flour and baking powder and mix until a soft dough is formed.
- Do not knead the dough, cover it with cling film and allow it to rest in the fridge for at least 30 minutes.
- Whilst the pie dough is resting, peel and core the apples and slice into 2mm thin slices. Cover the slices with plenty of sugar. (At this stage you could also dash lemon juice onto the apple slices to prevent them from browning however this will change the flavour of the pie – I do not do this as my grandmother did not like the change in flavour!)
- After at least 30 minutes, remove the dough from the fridge and roll on a clean floured surface. Cover the pie dish with the rolled dough and cut any excess dough.
- Start preheating the oven to 190 degree Celsius.
- Cover the dough with apple slices until 3-4 layers of apples have been formed and then generously dust the apples with more caster sugar.
- Cover the apples generously with plenty of double cream (at least 400ml!!) until most of the apples are covered
- Dust more caster sugar (at least 4 tbsp!) over the pie and bake in the oven for 30-35 minutes until golden.
- Make a cup of tea and ENJOY!!!
This pie is honestly so so easy and yet ridiculously YUMMY – I cannot wait to hear and see how your amazing apple pies come out!!
Buen provecho 🙂