It’s Apple Pie time! I’ve been wanting to make this for a very long time now. Actually my dad has been pushing me to make this pie as well. So I finally decided to do it :) And let me tell you, it took some work but the result is sooo delicious! I took this recipe from one of my favorite recipe books Torte E Crostate (which is mentioned previously in my other post Crostata de Pere e Mandorle). I will say that I adapted the recipe a bit and it turned out pretty good! So let’s get started.
First you will need to make the dough. For this recipe I made pasta brisée (pastry crust) from scratch (you can do this by hand or you can use a KitchenAid mixer). You will need the following ingredients for the dough:
400 g (14 oz) of white flour
250 g (8.8 oz) of cold butter without salt chopped into little cubes
7 tbsp of really cold water
pinch of salt
1. Mix flour, and salt in a large bowl.
2. With the tip of your fingers incorporate the butter (do not melt it but make sure it is not that hard) until you form crumbs.
3. Add the water and mix with a spatula. Taking the dough to the edges of the bowl, until it forms an uniform dough.
With KitchenAid mixer
1. Add flour and salt and stir. Then incorporate the butter and mix at medium speed until it forms crumbs.
2. Add the water and mix at high speed. It should form an uniform dough.
3. Roll the dough so it forms a circle and wrap it in clear plastic and leave it in the fridge for about 30 minutes.
4. Meanwhile spread butter on a 28 cm (11 inches) round tart pan with a loose bottom. Tip: to make sure the dough doesn’t stick to the pan, I use PAM’s butter flavor cooking spray and add a little bit of flour on top.
5. Once the dough comes out divide it in half. Roll the first half to form a 33 cm (13 inches) circle and wrap it in clear plastic and put it back in the fridge until it’s ready to use.
6. Roll the other half as well to form a 28 cm (11 inches) circle and put it in the pan and back to the fridge for about 30 minutes.
Now the base of the your pastry crust is ready! Now let’s do the filling. For this you will need the following ingredients:
7 apples (I used green but I would recommend red, they’re sweeter)
150 g of (5.3 oz) of white sugar
1 1/2 tbsp of orange or lemon juice
3 tbsp of white flour
1 tsp of cinnamon
3 tbsp of milk
Now this is where I changed the original recipe a bit. Instead of just using this filling. I included a little bit of the almond based filling used in my previous post Crostata de Pere e Mandorle. You can get the ingredients and step by step in the link. But for the other apple based filling, here are the following steps (it’s super easy):
1. Peel the apples and cut them into slices.
2. In a bowl add the apple slices, the sugar, the orange/lemon juice, flour and cinnamon.
3. Distribute the almond based filling first and then the apple based filling on top. It should look like this:
4. Now comes the hard work. It’s really not that hard, but it takes a lot of patience.
5. Take out the remaining dough from the fridge and you are going to cut the dough into long strips about 2 cm thick. Tip: to do this I used a pizza slicer and a ruler to accurately measure 2 cm. Before you cut it it will look like this:
6. One strip at a time you will want to create a pattern throughout the pie. In my case I did on top and on bottom horizontally and vertically for every strip (it took me a while but I had fun doing it).
7. Bake the pie in the oven at 190° C ( 375°F) for 30-40 minutes.
It’s ready you can enjoy your dessert warm or at room temperature. I served mine warm with some vanilla ice cream on top! Total success, everyone loved it!
Hope you enjoyed this recipe!