Romanian Apple Pie with Cinnamon and Walnuts (Plăcintă cu Mere)
- Makes8-10 servings
- Cook Time2¼ hours
- Active time plus cooling1 hour active, plus cooling
- 2
Cookbook author Irina Georgescu introduced us to Romanian plăcintă cu mere, a hybrid of slab-style apple pie bar cookie. The traditional baked treat sandwiches lightly sweetened shredded apples between two layers of tender crust. For our version, we created a buttery, sour cream–enriched dough and we use both tart and sweet apples for flavor balance. The “pie” will keep in an airtight container at room temperature for up to three days; reheat for 8 to 10 minutes in a 325°F oven.
Don’t be shy about wringing moisture out of the apples. The drier the apples, the firmer and better-textured the bottom crust will be. Also, place the springform pan on a baking sheet before placing it in the oven. This catches drips if butter leaks out during baking.
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