Μelopita (apple pie)

Μelopita (apple pie)


1/2 cup cold, unsalted butter

1/4 cup icing sugar

1/4 tsp salt

1 egg yolk

Ice water

1 1/2 cup flour

1/2 cup myzithra or anthotyro or ricotta cheese

1/3 tsp grated lemon zest


6 apples with firm flesh (+-900 gr)

3 tbsp butter

1/4 – 1/2 cup sugar

1/2- 2/3 tbs ground cinnamon

1/2 tsp grated lemon zest


1 cup almonds, blanched and rough chopped


Stir together flour, sugar, salt and lemon zest. Add butter and cheese and blend with your fingertips until mixture resembles coarse meal. Add egg yolk, 4 tbsp ice water and stir until incorporated. Add more ice water if needed; the dough must be soft and elastic. Roll out dough and fit it into a tart plate. Trim edges. Chill, wrapped in plastic wrap, at least 1/2 hour. Preheat oven to 200 degrees. Peel and core apples. Cut them into 2 cm thick. Stir together apples, sugar, butter, cinnamon, lemon zest. Spoon filling into tart crust. Sprinkle sugar on top and bake until crust is golden-brown and filling is tender.