Apple Pie

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Apple Pie

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Adjust Servings:
225 g cold Butter
450 g 00 Flour
1 pinch Salt
100 g iced Water
For the Stuffing
1 kg peeled Rennet Apples
1 Lemon
100 g Sugar
1 teaspoon Cinnamon Powder
grated to taste Nutmeg
2 spoon Water
For Brushing
to taste Whole Milk

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  • Vegetarian
  • 80
  • Serves 8
  • Medium


  • For the Stuffing

  • For Brushing



When we talk about the American cuisine, one of the recipes that come to mind is undoubtedly the legendary cake of Grandma Duck, the Apple Pie, better known as American Pie, or the American national dessert along with Cheesecake. The preparation of the Apple Pie is not particularly difficult, it is made only a little ‘laborious by the packaging of the cake and any decorations.



To prepare the Apple Pie start with the realization of the dough. In the planetary add the cold butter from refrigerator cut into small pieces, the flour and a pinch of salt. Operate the K whisk and add the iced water, continuing for a few seconds until a fairly raw mixture is obtained; then with a kitchen spatula transfer it on a wooden board.


Work the dough with your hands for 8-10 minutes until it has a smooth consistency, then place it in the fridge to rest for at least 20 minutes, covered with plastic wrap or in a plastic bag.


In the meantime you can proceed with the preparation of the Apple Pie stuffing. First, clean the apples. Wash and peel them. Cut them into slices and then divide each slice into 5 mm thick slices each. To prevent blackening, soak apple you have cut in a container with water and lemon and keep aside.


In a pan, preferably non-stick, heat the sugar, the cinnamon powder and add the grated nutmeg.
Pour two tablespoons of water and cook the caramel, stirring with a wooden spoon, until you see large bubbles. At this point, melt a small knob of butter in the caramel. Add the apples and the grated lemon peel, blasting for a few minutes until the apples are slightly soft on the outside and very crisp on the inside. Turn off the heat and let it cool.


Lightly butter a round cake tin with wavy edges of about 25 cm in diameter. If you do not have a wavy edges cake tin, you can use a smooth cake tin. After 20 minutes, remove the dough from the refrigerator and divide it into two parts, one slightly larger than the other. With a rolling pin, begin to roll out the largest part of the dough mixture onto the lightly floured work surface, trying to create a rounded shape with a thickness of 5 mm. Wrap the dough around a rolling pin and line the cake pan.


Spread the apples in the cake tin pouring more in the center to create a small mountain and give to the Apple Pie its classic shape. Add a few knobs of butter on the apples and roll out the remaining portion of the dough to form a circle similar to the previous one, which you will place on the cake to cover the filling.
Then finish the edges of the cake pan, cutting the excess paste on the outside with a knife with a smooth blade. Then close the cake, pinching the dough with your fingertips so as to seal the edges well (alternatively, for a more classic version, you can decorate them with the prongs of a fork). With a smooth blade knife make cuts of about 3 cm not far from the center, which will serve to make the cake more beautiful, both to let out the steam that will form inside.


Brush the surface of the Apple Pie with milk and cook in a preheated 200 ° oven for 20 minutes. After the necessary time, brush again with milk and cook again by lowering the temperature to 180 degrees for 20 minutes. Brush a third time and cook at 170 degrees for another 20 minutes. If you have a fan oven, cook at 180 °, 160 ° and 150 ° for 10 minutes each time. When the Apple Pie is ready and will have browned, turn off and let it cool in the oven. Then take it out of the oven and serve the Apple Pie directly in the cake tin.

If during cooking you notice that the Apple Pie will tend to color too much, cover it with aluminum foil and finish cooking in this way.

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