Apple – A Winter Fruit That Smells Like Childhood

The selection was modest, but rich in what mattered most: flavor and aroma. Most often, they were local, old-fashioned varieties – small, irregular, but full of character. 

We stored apples in wooden crates and covered them with straw so they wouldn’t freeze. That’s how they patiently waited out the winter, hidden away in basements and sheds, ready to become part of everyday meals and sweet moments.

We used them for just about everything: compotes, pies and strudels that filled the house with warmth and scent. Often, we simply baked them in the oven, and from those baked apples came delicate, simple creams with ground walnuts – humble, yet unforgettable.

Nothing went to waste. The peels were dried and used to make tea. Before winter, my mom would grate the apples, press them and turn them into juice and vinegar. The apple was a small miracle in the kitchen, a fruit with endless possibilities that stayed with us until the first spring fruits appeared.

Today, even though exotic ingredients are available year-round, the apple remains a symbol of winter for me. A symbol of home warmth, simplicity and cakes baked slowly, without rushing. That’s why apples still hold a special place in winter desserts – and in my heart.

My Favorite Apple Pie

This apple pie has been a favorite dessert for years and always delights my guests. It’s simple, fragrant, and perfect for winter days.

Ingredients for the filling:

• 1.5 kg (about 3.3 lb) firm, tart apples
• 1 teaspoon cinnamon

Peel and grate the apples. Place them in a saucepan over low heat and cook, stirring, until all the liquid has evaporated. Remove from heat and let cool, then add the cinnamon and mix well.

Ingredients for the dough:

• 3 egg yolks
• 100 g (about ½ cup) sugar
• a pinch of salt
• zest of 1 lemon
• 300 g (about 2½ cups) all-purpose flour
• 1 packet vanilla sugar
• 200 g (7 oz) butter, at room temperature

Preparation of dough:

Cream the butter with the egg yolks, sugar, salt, vanilla sugar and lemon zest until light and fluffy. Gradually add the flour and knead into a smooth dough. Set aside a smaller portion of the dough (slightly less than half), wrap it in plastic wrap, and refrigerate to rest.

Evenly press the larger portion of the dough into the bottom of a baking pan. Spread with apricot jam and bake in a preheated oven at 180°C (350°F) for about 7–8 minutes.

Whip the reserved egg whites into stiff peaks, gradually adding 2 tablespoons of powdered sugar. Gently fold the meringue into the cooled apples. Spread the mixture over the pre-baked crust.

Remove the remaining dough from the refrigerator and grate it evenly over the apple filling. Bake at 180°C (350°F) until the top is beautifully golden brown.

Serve chilled, dusted with powdered sugar if desired.