(Italian apple pie - Our recipe)

Time: preparation: 20 minutes ........ cooking: 60 minutes 675 g (1 1/2 lb) rich short pastry 3 Granny Smith apples 2 bananas 100 g (3 1/2 oz) sultanas 45 g (1 1/2 oz) pine nuts 10 tablespoons sugar 4 teaspoons powdered cinnamon 1 organic lemon zest Butter easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This recipe is very easy and quick to do and the cake is very tasty. You can buy ready short pastry or make it by your hands following our directions (you have to do 11/2 doses)
Soak the sultanas in warm water for about 20-30 minutes.
Meanwhile peel the apples and bananas; slice fruits and put in a bowl. Add pine nuts, sugar, grated lemon peel, cinnamon and then sultanas, squeezed of their soaking water. Stir
very well. If the fruit changes its colour, add some drops of lemon juice.
Preheat oven to 180°C (350°F). Butter a baking tin or dish. Roll 400 g (14 oz) short pastry
out to a thickness of 1/2 in. Line the baking tin (bottom and side) with this short pastry.
Prick the bottom with a fork. Fill up with the fresh fruit, sliced. Roll the remaining pastry out
to the same thickness and cover the pie. Moisten your fingers and join the edges of 2 layers. Prick the surface with a fork. If you have some pastry left, you can make some decorations.
Bake for about 60 minutes or until surface is a nice, golden colour. Let it cool before
removing the cake from the tin.

What's the right wine?
Our suggestion is: Primitivo di Manduria Liquoroso Dolce (red dessert wine from Apulia - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".