What is Pita od Jabuka?
If you love pie, it’s time to get acquainted with Croatia's answer to this classic dessert: Pita od jabuka. It's an apple pie with a few delicious twists. Two layers of homemade shortcrust pastry, a fragrant apple filling, and the added richness of ground walnuts. Familiar flavors, but with a Croatian soul.
Unlike typical pies cut into triangles, Croatian apple pie comes in squares. Some cheekily refer to it as lijena pita od jabuka—or 'lazy apple pie'. Yes, it's quick to rustle up. But this pie is always made by hand, and every baker puts heart and soul into it. The store-bought dough doesn't even cross our minds. When Croatian pie is on the menu, it's all about rolling up your sleeves and dipping your hands in flour.
Croatian pie crust is a variation of the typical shortcrust pastry. It's pleasantly flaky but at the same time soft and creamy. This effect happens thanks to egg yolks and a touch of sour cream.
Pairing crunchiness and moisture, a slice of Pita od jabuka is perfection contained. You won’t need any custard, whipped cream or ice cream needed. Just pick it up with your hands and enjoy.
And here's the best part: you can make this pie even when you're watching your calories. If you want to cut back on sugar, go for it—the texture of the apples stays just right. It's the ideal way to indulge your sweet tooth without compromising your waistline.
Key Ingredients For Pita od Jabuka
Pita od jabuka has a shortcrust pastry (pie dough) and an apple filling. You might have heard about the Croatian pie called prhka pita od jabuka. It simply means apple pie with shortcrust dough. So, let's see what you need for each component of this classic Croatian recipe.
Tips for choosing the best apples
Apples are the star of this recipe, so it helps to know which variety to choose. In Croatia, go for firm, tart varieties like Jonagold, Idared, or Granny Smith. These beauties have a sweet-tart balance which gives Pita od jabuka that alluring zing.
Here's how you can substitute our preferred choice of apples.
USA: Granny Smith, Honeycrisp, or Braeburn.
Canada: Northern Spy or Cortland.
Australia: Granny Smith, Pink Lady or Sundowner.
The texture of the apple filling is another big topic to discuss. Croatian Pita od jabuka always uses grated apples. While American pies feature big, bold apple chunks, we grate our apples for a softer, juicier filling.
Moist filling is a double-edged sword. It makes the crust either melt-in-the-mouth tender or too soggy. But there’s a solution to everything. In the case of Pita od jabuka, it’s the addition of walnuts.
Walnuts - a Key Ingredient in the Apple Filling
Adding walnuts to Pita od jabuka will open a new world for you. They boost the flavor with their nutty complexity but, at the same time, shape the texture of the filling. There is no oozing. The apple filling is compact but light; it holds its shape but has a delicate body.
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I always use ground walnuts to add an airy quality to the soft apples. In fact, I still use my Baka's old walnut grinder. Chopping walnuts in a food processor will work, too. However, watch for the signs that they're beginning to stick - this is when you stop blitzing.
Either way, don’t skip walnuts. They are secret ingredient of our starinska pita od jabuka.
Preparing the Apple Filling
Since we are making a cooked apple filling, let’s go over a few tips.
How to prep and cook apples for the filling
Whenever you're baking Pita od jabuka, buy more apples than the recipe says. Don’t settle for a recipe which says ‘6-7 apples’. You need to know the exact weight of the apples, and you need to weigh them after prepping.
So, first peel, core, and grate them. Then, take out your kitchen scale and measure if you have enough. It's almost impossible to predict how much weight apple scraps account for.
Place the grated apples in a saucepan, add sugar and sauté them over low heat until they release their juice. Watch for that moment when they're slightly mushy but still holding a bit of texture. This is when you turn the heat off.
A pro tip: you can freeze the apples at this stage. It’s quite handy when you have lots of organic apples which can quickly turn bad.
Adding sugar, cinnamon, and other spices
You should wait for the apples to cool slightly. Then, add the ground walnuts, cinnamon, and a splash of rum for flavor.
I am just about to finish this section but I sense your surprise: no more spices? That’s right. You will recall from my previous recipes that Croatians like the taste of tradition. We are wary of anything that comes with a twist or is over the top.
Pita od jabuka welcomes cinnamon and a splash of dark rum for more depth. Please don't overpower this homely and gentle Croatian dessert with nutmeg, clove, or ginger!
We want the filling light. And to achieve this, there’s one more step to take. We’re folding in beaten egg whites for that exquisite airy texture.
Adding raisins to the filling
Though raisins and walnuts are a classic duo in Croatian sweets, not everyone is crazy about them. There is a raisin-lovers and raisins-haters camp. I am in the first one.
If you are, too, include about 100 grams of raisins in the filling to give your Pita od jabuka a new identity. They'll soak up the moisture in the filling and offer a touch of chewiness.
How to Prepare the Dough for Pita od Jabuka
Every great pie crust starts with cold butter. But not in my kitchen. I give my butter a 10 minute recess on the counter before I rub it into flour. It’s so much easier on your fingers without ruining the pastry.
Adding egg yolks and sour cream is a signature move for Croatian bakers. This recipe is possibly over 100 years old. My Baka got it from a home chef who baked batches of sweets for Croatian weddings.
These two ingredients make the pie crust tender and creamier while keeping its flakiness intact. There is something about this ratio of ingredients that makes the dough easier to roll, too.
But, to make your rolling a breeze, we need to chill the dough. Divide it in half and shape each part in a disc. Wrap the dough in cling film and chill for 1 hour.
My Trick for Rolling out the Dough
Rolling out pie dough can be messy. You need to work with the chilled dough to stop it from crumbling. This means working fast. At the same time, though, you have to aim for the shape and size of the dough that will fit your baking pan. In other words, we need speed and precision.
Here’s my trick to achieve this. I flip the dough once or twice while rolling it so it stays evenly thin. To keep it in a rectangle shape, I push the sides back in. There, I get straight corners.
Next, I hold the cake pan over the dough to see if it's the right size. When I’m happy with it, I roll the dough onto my rolling pin. As quickly as I can, I carry it to the cake pan and let it unroll and settle on the bottom. Don’t worry - it sounds more complicated than it is.
Blind-Baking the Bottom Pie Crust
What’s the use of creating a gooey moist filling if ruins the bottom crust? I never let that bottom of the pie go soggy. My solution is to blind-bake it for 10 minutes.
You don’t have to wait for the dough to chill. Apply the filling as soon as you take the pan out of the oven. Spread it all over it and repeat the dough manoeuvring from the earlier step.
Roll it out, shape, measure, carry it over on the pin and let it unroll on top of the filling. Bingo!
Pita od Jabuka With Store Bought Crust
In Croatia, we don’t even have the option of store-bought pie crust. This tells you how we feel about making Pita od jabuka.
The apple pie magic has many layers. It first unfolds as a memory of all the pies you had as a child. And you know they were made from scratch. The whiffs of cinnamon and buttery pastry from the past merge with the aromas you can detect in the kitchen right now.
If you’re the home baker, baking Pita od jabuka is a journey, not a calorie-filled goal. Each attempt is a new experience. It’s the same for the tasters. Don’t be surprised when your husband tells you: ‘this apple pie is the best so far’. You might be using the same recipe, but the flavors are always slightly different.
That’s the beauty of the homemade pie crust. But that said, I don’t want you to miss out on Pita od jabuka whenever you crave it. If you’re short on time, or feel like you need more baking experience, go for the ready-made dough. And pick the all-butter crust so it’s closest to our Pita od jabuka recipe.
Did you know that you can make pie dough ahead? It keeps in the fridge for up to 2 days or in the freezer for up to 2 months.
Serving Suggestions for Pita od Jabuka
I doubt there is a Croatian person who eats fewer than two pieces of pie. So let this thought guide you when you serve apple pie to family and friends.
Don’t bother with whipped cream, custard of ice cream. Just bring out the plate with apple pie squares and we’ll grab our share with fingers. It can be still warm or at room temp, sit back and enjoy the pie’s disappearing act.
To counteract this uninhibited pie grab, I always stash a few pieces somewhere safe. It’s because I adore Pita od jabuka for breakfast. My plan doesn’t always work and my last hiding place, in the cupboard (behind the plates) was busted very quickly.
Pairing with ice cream or whipped cream
The first time I had apple pie in London, I was shocked. A crumbly piece of dough, half-drowned in custard came out in a bowl. Talk about cultural differences. I came to like the English apple because I learned how to eat it - with a spoon!
So, here’s how to eat the traditional Croatian apple pie if you want to fall for it. Forget creamy sides (custard or ice cream). Eat the pie with your hands from a serving plate. No one expects you to use cutlery.
If the pie was made by someone in your home, you can even steal a piece from the cake pan. Find a moment when no one is looking. Mama or Baka will know it was you but they’ll just smile.
Best Occasions to Bake Pita od Jabuka
The best time to bake Pita od jabuka is for a Sunday lunch. It’s comforting, fits the lazy Sunday mood and fills your home with wonderful aromas.
But our pie has another side to it: fit and active. Bake it a day ahead to take on a walking or hiking trip. Pita od jabuka shines as a portable, healthy and mess-free snack.
Now think of Thanksgiving recipes. There is always a pie included: pumpkin pie, apple or pear pie. Why not give your menu a Croatian flair with this Pita od jabuka recipe?
Let me know how it goes.
Step-by-step Guide To Baking Perfect Pita od Jabuka
Pita od Jabuka - Croatian Apple Pie
Equipment
Ingredients
Shortcrust Pastry
- 350 g all-purpose flour
- 100 g sugar (powdered)
- 170 g butter
- 2 egg yolks
- 2 tbsp sour cream
- zest of half a lemon
- 1 tsp baking powder
- Pinch of salt
The Filling
- 800 g apples (peeled and grated)
- 3-4 tbsp sugar (granulated)
- 1 tbsp water
- 2 tbsp rum
- 1 tsp cinnamon
- 100 g ground walnuts
- 2 egg whites (beaten)
- 2 tbsp powdered sugar for dusting
Instructions
For the pastry:
- Cut the butter into cubes and let sit at room temperature for about 10 minutes. It will be easier to work with it that way.
- Whisk baking powder and salt into the flour to distribute evenly. Rub in the butter cubes. Keep running pieces of butter between your thumbs and fingers until you get a crumbly texture.
- Don’t do it for very long because this will melt the butter completely.
- Add powdered sugar, lemon zest, egg yolks and sour cream. Always start with 2 tablespoons of cream, but if the dough doesn’t come together, use a bit more cream. Combine the dough in the bowl.
- I always use powdered sugar. Granulated sugar takes more time to dissolve and if you knead the dough too long, it loses its flakiness.
- Transfer the dough to the kitchen surface and give it a few kneads.
To roll out the pastry:
- Divide the dough in half and form disks. Wrap them in cling film and chill for at least 1 hour.
- Grease and flour the cake pan. Roll out one half of the dough. Keep pushing the edges in to create a rectangular shape so it fits snuggly in the cake pan.
- Wrap the dough around the rolling pin and transfer it to the cake pan.
- Prick with a fork several times so it doesn’t inflate in the oven.
- Blind bake this layer for 10 minutes at 180 °C [350 °F]. Set aside to cool.
To make the filling:
- For the filling, peel and grate the apples, and then weigh them. Add in sugar and simmer on low heat until apples become mushy. If the apples are too firm, add 1 tbsp of water to get them going.
- Allow the apples to slightly cool and then add walnuts, rum and cinnamon.
- Beat the egg whites to soft peaks and gently fold them into the filling. Spread the filling on the bottom layer of the pie.
To assemble the pie:
- Roll out the other half of the dough. Again, keep pushing the dough into the shape of the pan.
- Wrap it around the rolling pin and gently unfold it to cover the filling.
- Prick the dough with a fork again. Bake for 30 minutes at 180 °C [350 °F]. The pie should turn a light golden colour.
- Let the pie cool slightly before cutting it. If you cut it straight away, you’ll break the shortcrust.
- Dust with powdered sugar and enjoy! The pie will stay delicious for the next couple of days.
