So I was planning on making an elaborate dish Slovenia usually flaunts at formal international events, for example the Café Europe. It’s called gibanica and is made of several layers of apple, walnut, poppyseed and sweet cheese filling, separated by filo dough. It’s very good, but the thought of filo intimidated me a bit (and I was too lazy to run to the store to get the missing ingredients). Instead, I decided to create something that sparked my interest in the book I’ve been perusing throughout the week. A simple pie made of stuff I either had in my pantry or was threatening to start growing mold on the counter. It’s like a spiced wine pastry with a delicious and slightly tart taste, that is best served warm on a cold day.
- 400 g of all-purpose flour
- pinch of salt
- 5 tbsp of coconut butter (at room temperature)
- 1 dl of soy milk
- 1 ½ tbsp of apple cider vinegar
- 200 g of stale bread or rusk
- 5 dl of black wine
- rind of half a lemon (in whole pieces, not grated)
- 50 g + 1 tbsp of mascavo sugar
- 500 g of apples (about 4 medium-sized ones)
Start by making the dough. In a small cup, add the vinegar to the soy milk and let curdle. In a large bowl, cut the coconut butter into a mixture of flour and salt using your hands. Combine with the soymilk and add more liquid to make a stiff, but not sticky dough. Knead for a minute, then cover and cool in the refrigerator for about 30 minutes.
While the dough rests, prepare the wine. Bring it to a simmer with the spices and lemon rind and set aside while you spread the sliced bread onto a plate (or several plates). Pour some of the wine over the bread, but save some for later. You should cover most of the bread, but a few dry spots are okay. Next, peel the apples and grate or slice them into thin wedges.
Take the dough and knead for about a minute just to soften it a little – it will be quite stiff and that’s alright. Shape it into a round disc and then roll into a thin sheet, about 3 mm. Place the dough into a greased round baking pan and stretch gently along the bottom. The ends of the dough should hang past the edge of the pan. Assemble the soaked bread evenly on top of the dough and splash with the remaining wine. Spread the apples on top of the bread and sprinkle with a spoonful of sugar. Take the ends of the dough and turn them inwards to cover the apples – use your creativity to make it look nice 🙂 Brush with some soy milk, place into a preheated oven and bake at 160 °C for one hour. Brush some more soy milk onto the top crust for a nice sheen. Let cool for about 15 minutes before serving to avoid tongue burn.