Traditional Pita od Jabuka Recipe: Croatian Timeless Apple Pie

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.

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.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.

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!