Greek Apple Pie (Milopita)
Μηλόπιτα MilopitaSay it: mee-LO-pee-ta
Milopita is a traditional Greek apple pie that fills homes with the warm scent of cinnamon and cloves. Unlike the American version with its thick crust, this rustic sweet pie features a soft, cake-like batter that envelops juicy grated apples. It is enjoyed year-round as a comforting dessert or afternoon treat with coffee, especially during the apple harvest in autumn. The combination of sweet apples, fragrant spices, and a simple semolina-enriched batter makes it uniquely Greek and irresistibly homey.
Greek Apple Pie (Milopita)
Μηλόπιτα, Milopita
Pronounced mee-LO-pee-ta
- Serves
- 8
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan and line the bottom with parchment paper.
Place the grated apples in a bowl and immediately toss with lemon juice, 1/2 cup (100 g) sugar, cinnamon, and cloves. Set aside to release juices.
In a large bowl, beat the eggs and 3/4 cup (150 g) sugar with an electric mixer for 3-4 minutes until pale and thick.
Slowly drizzle in the melted butter, milk, and vanilla, beating until smooth.
In a separate bowl, whisk together the flour, semolina, baking powder, and salt.
Gently fold the dry ingredients into the wet batter until just combined; do not overmix. The batter will be thick.
Spread half the batter evenly in the prepared pan. Scatter the apple mixture (including all juices) over the batter.
Dollop the remaining batter over the apples and gently spread to cover as evenly as possible. Sprinkle the top with the extra 2 tbsp sugar.
Bake for 45-55 minutes until the top is golden brown, the edges are crisp, and a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then remove the ring and cool completely on a wire rack. Dust with powdered sugar before serving if desired.
Regional variants
Some regions add a handful of chopped walnuts or raisins to the apple filling. A modern twist replaces part of the milk with Greek yogurt for extra tenderness.
Cook's notes
- Use a mix of tart and sweet apples for the best flavor balance.
- Grate the apples on the large holes of a box grater; no need to squeeze out liquid as the juices keep the cake moist.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days; bring to room temperature before serving.
Serve with
Strong Greek coffee or a glass of sweet dessert wine.
Make ahead and storage
Can be baked a day ahead; cover tightly and store at room temperature. Reheat slices briefly in a low oven if desired.
