Romanian Apple Pie (Placinta cu Mere)

Placinta cu mere. Irina Georgescu

Romanian Apple Pie (Placinta cu Mere)

Makes one 9-by-13-inch pie

For the Filling

• 18 ounces grated apples
• Zest and juice of 2 small lemons
• 3 tablespoons honey 
• 2 teaspoons cinnamon 
• 2 ounces sultanas or raisins, optional
• 2 ounces walnuts, chopped, optional
• 2 teaspoons vanilla extract

For the Dough

• 2 cups (8 ounces) all-purpose flour
• 2 teaspoons oil
• 1 medium size egg 
• Scant 1/2 cup (3 1/2 ounces) sour cream or crème fraîche 
• 1/2 teaspoon baking soda
• Melted butter, for brushing

Make the filling: In a saucepan over medium heat, combine the grated apples, zest and juice of the lemons, and honey. Bring to a gentle simmer and cook together on medium heat for 5 to 10 minutes, until the juices reduce by a quarter. Don’t stir too often, so the apples don’t turn mushy. Allow the mixture to cool while you are making the dough.