This traditional Greek Milopita (apple pie) is a heavenly Lenten dessert that brings joy to every bite.
Perfect for those following a vegan lifestyle, this dairy-free treat combines the warmth of baked apples with delicate spices.
In just 70 minutes, you’ll create a wholesome pie that serves 10 and delivers both nutrition and satisfaction.
Each slice offers the perfect balance of natural sweetness and hearty ingredients, making it an ideal choice for health-conscious dessert lovers.
Ingredients for Greek Milopita (Lenten Apple Pie)
- For the Dough:
- 100ml corn oil (light and perfect for vegan baking)
- 110g sugar (about 4 oz, adds perfect sweetness)
- 110ml orange juice (freshly squeezed from 2-3 oranges for best flavor)
- 50ml cognac (adds depth to the flavor)
- 480-500g self-rising flour (approximately 17 oz, ensures proper rising)
- For the Apple Filling:
- 5-6 medium apples (choose firm, tart varieties for best results)
- ½ cup walnuts, chopped (adds wonderful crunch)
- ½ cup blonde raisins (provides natural sweetness)
- 1 lemon zest (brightens the filling)
- 4 tbsp brown sugar (creates caramel-like flavor)
- 1 tsp cinnamon powder (warming spice that complements apples)
Step-by-Step Instructions
- Prepare the Dough: Whisk oil and sugar for 3-4 minutes until well combined. Add orange juice and cognac, mix for another minute. Gradually incorporate flour until you achieve a soft dough. Rest in refrigerator for 15-20 minutes.
- Create the Filling: Peel and thinly slice apples. Combine with walnuts, raisins, lemon zest, brown sugar, and cinnamon in a pan. Simmer for 5 minutes until apples slightly soften.
- Assemble Base: Roll half the dough to ½cm thickness. Transfer to a 20cm pie dish, pressing into corners. Pierce bottom with fork.
- Add Filling: Spread apple mixture evenly in the base, pressing gently to compact.
- Create Lattice Top: Roll remaining dough, cut into strips, and create a beautiful lattice pattern on top.
- Bake to Perfection: Sprinkle with sugar and bake at 180°C for 40 minutes until golden brown.
- Finishing Touch: Let rest for 5-10 minutes, dust with additional sugar, and serve warm for maximum enjoyment!
Cooking Techniques
The magic of this pie comes from two simple but beautiful techniques. First, letting the dough rest in the fridge helps it become more workable and prevents shrinking during baking.
Second, pre-cooking the apple filling creates tender, flavorful apples that won’t release too much liquid into your pie.
A quick tip: when rolling out your dough, keep your movements light and even – this helps create that lovely, flaky texture we all love!
Variations & Substitutions
This Lenten apple pie is wonderfully flexible! Don’t have cognac? Try brandy or apple juice instead.
You can swap the walnuts for pecans or almonds, and if you’re not a fan of raisins, dried cranberries make a tasty alternative.
For the apples, any baking variety works well – Granny Smith gives a nice tartness, while Honeycrisp adds extra sweetness.
Want to make it gluten-free? Use your favorite cup-for-cup gluten-free flour blend in place of the self-rising flour (just add 2 teaspoons of baking powder per cup of flour).
Storage Tips
Your apple pie will stay fresh at room temperature for up to 2 days – just cover it with a clean kitchen towel or pop it in an airtight container.
Want to keep it longer? Store it in the fridge for up to 5 days. To bring back that fresh-baked warmth, heat individual slices in the oven at 350°F (175°C) for about 5 minutes.
You can even freeze this pie for up to 3 months – wrap it well in plastic wrap and foil, then thaw overnight in the fridge before warming.
Serving Suggestions
While this Greek apple pie is wonderful on its own, try serving it with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for extra indulgence.
A light dusting of powdered sugar just before serving adds a pretty touch. For breakfast, pair it with your morning coffee or tea. The orange and cognac notes in the pie taste amazing with a cup of cinnamon tea!
Scrumptious Lenten Apple Pie (Greek Milopita)
Equipment
- Mixer
- Rolling Pin
- Pie Dish
Ingredients
For the dough
- 100 ml corn oil
- 110 g sugar (4 oz.)
- 110 ml orange juice (juice of 2-3 oranges)
- 50 ml cognac
- 480-500 g self rising flour (17 oz.)
For the filling
- 5-6 apples
- 1/2 cup chopped walnuts
- 1/2 cup blond raisins
- 1 lemon zest
- 4 tbsps brown sugar
- 1 tsp cinnamon powder
Instructions
- To prepare this Lenten apple pie, starting by making the dough. In the mixer’s bowl add the oil and sugar and whisk for 3-4 minutes, until incorporated. Pour in the orange juice and the cognac and whisk for 1 more minute. Add the flour a little bit at a time and mix until the dough becomes soft. Wrap the dough with some plastic wrap and let it rest in the fridge for 15-20 minutes.
- In the meantime prepare the filling for the Lenten apple pie. Peel the apples and slice them in thin slices. Place the apples in a pan along with the rest of the ingredients for the filling. Heat over medium heat and simmer for 5 minutes, until the apples slightly soften.
- Dust a clean work surface with flour and divide the dough in two halves. Roll out one piece of the dough until 1/2 cm thick. Roll carefully the dough around the rolling pin and unroll it over your pie dish (approx. 20cm). Ease the pastry into the pan and push it into all the sides. Using a fork to make some holes on the bottom pastry.
- Fill with the apple filling and squeeze to tight it into the dish. Roll out the other piece of dough (approx. 1/2 cm thick), cut into strips and decorate the apple pie, placing them in a latticework pattern, as seen in the picture.
- Sprinkle the apple pie with sugar and bake in preheated oven at 180C for approx. 40 minutes, until golden.
- Remove the apple pie from the oven and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven. Enjoy!