Jewish Apple Pie – The Washington Post


Made from two layers of cinnamon and sugar apples, this tender, tall apple pie has long been a favorite in the family of Voraciously author Becky Krystal. Many other families have some versions of this apple pie in their recipe collections, such as the recipe from cookbook author Joan Nathan that goes with it. No wonder why, as it’s calming and pretty easy to make.

The Jewish moniker seems to recall similar Eastern European ancestry, as well as the fact that it uses oil (and orange juice) instead of butter, in accordance with kosher food laws.

If you have the arm strength, this cake can be hand mixed instead of using a stand or hand mixer. To make a bread version, see the VARIANT below.

Active time: 50 minutes; Total time: 1 hour 55 minutes

Notes on storage: The baked cake can be covered and kept at room temperature for up to 5 days. Individual slices can be packed and frozen in an airtight container or zippered bag for several months.



Tested size: 12-14 servings; makes a 10 inch bundt cake

  • 2 cups plus 5 tablespoons (460 grams) granulated sugar, divided

  • 2 tablespoons of ground cinnamon

  • 3 cups (375 grams) all-purpose flour

  • 1 tablespoon of baking powder

  • 1/2 teaspoon of fine sea or table salt

  • 4 large eggs

  • 1/4 cup (60 milliliters) canola oil, vegetable oil, or other neutral oil

  • 2 1/2 teaspoons of vanilla extract

  • 1/4 cup (60 milliliters) orange juice, fresh or chilled

  • 3 large apples (about 1 3/4 pounds total / 800 grams), peeled, cored, and cut into 1/4 inch slices (see corresponding recipe for using the pods)

  • Powdered sugar, for dusting

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Place a grid in the middle of the oven and preheat to 350 degrees. Brush a large bundt pan (10 to 15 cups) with baking spray or grease it thoroughly with a thin layer of vegetable oil. Pay special attention to the center tube, where sticking is particularly likely.

In a small bowl, whisk together 5 tablespoons (60 grams) of the granulated sugar and cinnamon.

In a medium bowl, mix the flour, baking powder, and salt together.

Beat the remaining 2 cups (400 grams) of granulated sugar, eggs, and oil in the bowl of a stand mixer fitted with the paddle attachment or with a large bowl and hand mixer over medium speed until thoroughly creamy, ventilated and lighter, 2 to 3 Minutes. Add the vanilla and mix on medium until incorporated. Stir in about one third each of the flour mixture and orange juice in three alternating additions on a low level and beat well one after the other. Scrape the sides of the bowl once with a flexible spatula to make sure everything is incorporated; the dough becomes thick.

Pour half of the batter into the prepared pan and flatten it into an even layer (the total weight of the batter is about 1,150 grams, so aim for about 575 grams per layer if you want to measure). Place half of the sliced ​​apples in a fan shape around the dough – a little overlap is not a problem. Sprinkle half of the sugar and cinnamon mixture over the apples. Pour the rest of the batter over it, smooth it out and repeat the coating with the remaining apple-sugar mixture. Bake for 60 to 65 minutes or until a cake tester inserted in the center comes out clean.

Place the pan on a wire rack and let rest for 10 minutes. Use a small, flexible spatula or circular knife to loosen the sides of the cake from the pan, then twist them onto the wire rack. Let the cake cool completely, then save or cut and serve, dusting with powdered sugar before serving.

VARIANT: To prepare this in a loaf pan, first cut the recipe in half (or plan to bake two cakes). Grease a 9 by 5 inch or 8 1/2 by 4 1/2 inch loaf pan with vegetable oil and line with a sheet of parchment with enough protrusion to form a loop. Put half of the batter in the pan, place a row of apples in the middle and sprinkle with half of the cinnamon and sugar mixture. Repeat with the remaining batter, another row of apples, and the remaining cinnamon sugar. (You don’t need as many apples for this version.) Go on with the recipe and bake for about an hour (start checking at 50 minutes) or until a center-inserted cake tester comes out clean. Cool, cut and serve without turning the cake like in the original recipe.

Recipe source

From the insatiable collaborator Becky Krystal.

Tested by Becky Krystal.

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