Pie di mele
Italian apple pie
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- 675 g (1 1/2lb) rich short pastry
- 3 Granny Smith apples
- 2 bananas
- 100 g (3 1/2oz) sultanas
- 45 g (1 1/2oz) pine nuts
- 10 tablespoons sugar
- 4 teaspoons powdered cinnamon
- 1 organic lemon zest
- Butter
- Time:
preparation: 20 minutes
cooking: 60 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
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 1 1/2 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).
The author Loretta Sebastiani lives in Italy (IT)
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