Italian apple pie, the recipe my grandma used to make
Baking with apples is like an obsession for us Italians and the apple pie is one of the main thing we bake, all over the country. A bit different from an apple cake, the apple pie is easiest and can be made using shop bought shortcrust pastry. It’s similar to a crostata which makes it a loved cake.
The big difference in making this pie is given by the apples which have to be juicy but firm so that, when cooked, they won’t completely melt. This apple pie is similar to a strudel but it’s baked like a pie.
Try to use golden apples because they’re less juicy and they fit perfectly with this batter and if you bake this cake around Christmas or in autumn you can add a little bit of ground cinnamon to give the cake a festive taste
Italian apple pie: ingredients for a 18-20 round baking pan
250 grams plain flour
130 grams unsalted butter
90 grams powdered sugar
1 egg yolk
700 grams of apples
Grated juice of one lemon
Italian apple pie: recipe
- Make the pastry by quickly whisking the flour with the powdered sugar. Add the egg and butter and blend jerky for a few seconds. Grate the lemon zest into the mixture and blend on clicks to get a sandy compound. Transfer the mixture in a cold bowl and quickly knead with your hands then form a loaf, cover with plastic wrap and refrigerate for 2 hours to use.
- Peel the apples, cut them in cubes and sprinkle with the lemon juice.
- Take the pastry out of the fridge and divide it into two loaves. Use 3/4 of the pastry for the base of the pie and after having puncturing the bottom with a fork, distribute the apples with all the juice. Use the remaining pastry to add strips on top of on the tart.
- Bake in a preheated oven at 180°C – 200°C (356°F) for about 30 minutes or until golden brown. Let the pie get cool and serve.
Preparation time: about 3 hour (inclusive of the pastry making)
Check out my recipe for a perfect Italian Apple Cake and check out my video recipe
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