Traditional apple pie
Torta di mela
As far as I can see, nothing makes this traditional apple pie particularly Italian. It is the sort of pan European cake that has been prepared and crossed borders for centuries. Still, that does not make it any less enjoyable.
Ingredients
225 g flour
150 g butter
A pinch of salt
1 tbsp sugar
6 apples
1 jar of apple or apricot jelly for glazing
Preparation
Mix flour with sugar and salt.
Add cold butter to the flour, cut it up with a knife and rub it to resemble fine bread crumbs.
Gather the pastry together with a drop of cold water until it forms a ball.
Peel and core the apples and cut them up in 8 pieces (I use an apple slicer)
Roll the pastry out to a disc between two sheets of parchment paper.
Line a well greased pie with the pastry and trim the edges with a knife.
As the filling is quite dry it is not necessary to pre-bake the pie crust. Simply arrange the apple slices in a nice pattern on the pastry.
Bake in the oven at 175 C (350 F) for 30 minutes.
Let the pie cool while you heat up the apple jelly to make it runny.
Spoon the jelly over the apple pie and let it cool. That way the apples stay moist, the cake is given an attractive sheen, and you are ready to serve nice, double dose of traditional apple pie with a nice spoonful of crème fraiche or ice cream.
More traditional apple pies, cakes and desserts
A traditional apple pie of the kind that has been made all over Europe for centuries.
That looks so delicious. I would say just making it in Italy should make it Italian. :)
Thanks – you’ve got a point.
It does not only look good, but it looks delicious as well. To describe it perfectly, it is a mouth watering pie. After reading the cooking instructions, I think I can make it since it is easy to follow, so I’m going to make one for the family tonight. By the way, thanks for this awesome recipe.