A cozy, homemade apple jam pie is true culinary magic, capable of bringing every generation of the family together around one table. Nothing smells quite like this pie: the deep aroma of baked apples combined with the warm, yeasty scent of fresh dough creates a unique atmosphere of comfort and abundance. The tradition of baking such pies dates back to a time when almost every yard had an apple orchard, and jam was preserved for the winter in huge vats. In our version, the sweetness of the filling is perfectly balanced by freshly grated lemon zest, and the dough itself is so supple that working with it is an absolute pleasure.
A fluffy homemade pie with thick apple jam makes the perfect teatime treat for the whole family.
Dough Ingredients
- 500 g wheat bread flour
- 20 g butter
- 25 g vegetable oil
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 chicken eggs (2 for the dough, 1 for the egg wash)
- 210 g warm water
- 2 teaspoons dry yeast
- 1 teaspoon vanilla extract
Filling Ingredients
- 400 g apple jam
- zest of 1 lemon
How to Make Apple Jam Pie
Let’s make the dough. Heat the water to 30°C (86°F). Dissolve the salt and sugar in the warm water. Add the butter. Pour in a neutral-flavored vegetable oil. Once the butter has softened in the warm water, crack in the chicken eggs. Whisk the wet ingredients until smooth and uniform.
Whisk the wet ingredients until perfectly smooth to ensure a tender and elastic dough.
Sift the flour onto your work surface or into a wide bowl, and mix it with the dry yeast. Note that there are two types of dry yeast: regular active dry and instant. Active dry needs to be dissolved in warm water and allowed to bloom for 15-20 minutes. Instant yeast can be mixed straight into the flour.
Combine high-quality flour with instant yeast to ensure the best possible rise for the dough.
Make a well in the center of the flour mound, gradually add the wet ingredients, and knead the dough by hand. Knead for 10-12 minutes until it stops sticking to your hands and the table. Lightly oil a bowl, place the dough inside, and cover tightly with plastic wrap. Let it rise at room temperature for 2 hours. After about an hour, punch the dough down and cover it again.
Allow the dough to rise well in a warm place so the final pie turns out light and airy.
For the filling, mix the apple jam with freshly grated lemon zest. If you don’t have ready-made jam, core and slice some fresh apples, add half a cup of water, and steam them in a covered pot for 20-30 minutes. Pass the softened apples through a sieve to make a puree, then add sugar to taste.
Adding lemon zest gives the sweet jam a lovely aroma and a bright citrus note.
Divide the dough into two portions. You can bake one large pie or two smaller ones; if making smaller pies, divide the dough into 4 pieces.
Divide the prepared dough into two pieces to form the base and the top crust of our pie.
Roll one piece of dough into a circle and transfer it to a decorative baking dish. Use your hands to press the dough evenly across the bottom and form a small rim around the edges so the filling won’t leak out.
Carefully press the bottom layer of dough across the base of the pan, forming a small rim.
Spread the apple jam evenly over the dough. If you made the filling from fresh apples, make sure it has cooled completely—never use hot jam for the filling!
Spread the filling evenly over the base. Remember, the jam should be at room temperature.
Roll the remaining dough into a circle, place it over the jam, and crimp the edges together all the way around to seal the pie.
Cover the filling with the second sheet of dough and crimp the edges tightly all the way around.
Make small slits through the top crust at even intervals to allow steam to escape during baking. Cover the pie with a cloche or a clean towel and let it proof at room temperature for 40 minutes.
Make small slits in the dough to let excess steam escape while the pie is baking.
Crack an egg into a small bowl and beat it lightly with a fork. Brush the beaten egg over the top of the pie just before placing it in the oven.
Brush the pie with beaten egg to achieve a beautiful, glossy, and golden-brown crust.
Bake for 35-40 minutes at 185°C (365°F). The exact time will depend on your oven, so keep a close eye on the baking process.
Bake until fully cooked. The pie should rise noticeably and take on a rich golden color.
To make your apple jam pie look like it belongs on the cover of a culinary magazine, brush its surface with a thin layer of sugar syrup right after taking it out of the oven. This not only gives the pastry an appetizing glossy shine but also helps the crust stay soft for a long time. Be sure to cover the pan with a clean towel and let the pie 'rest' for about an hour—during this time, the filling will set, and the crumb will fully condition, becoming even more tender.
If you love to experiment, try adding a pinch of ground cinnamon or some crushed walnuts to the jam next time for a more complex flavor profile. It's best to store the finished pie in an airtight container or wrapped in parchment paper so it doesn't lose its fluffiness. Although, experience shows that this pie tends to disappear from plates much faster than it has time to cool completely, especially when served with a mug of cold milk or strong black tea.
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