45 minutes
4-6 Servings
Easy
Torta di mele (Italian Apple Pie)
It’s almost impossible to enter a nonna’s house and not find the classic Torta di mele (Italian Apple Pie). It’s also the most demanded dessert by grandchildren when coming to their grandmas’ place. You can have it at breakfast, or as a lunch or dinner dessert. It’s really flexible, easy to prepare and delicious. It should be a staple in any cooks repertoire of Italian classics. Follow our instructions and you will render your day sweeter!
Ingredients
300 gr (10.5 oz) 00 all-purpose flour
3 tsp of baking powder
150 gr (5.2 oz) sugar
100 gr (3.5 oz) softened butter (plus some extra butter to spread on the baking pan when you bake the apple pie)
1/3 glass of milk
4 red medium apples
½ tsp of powdered cinnamon
Zest of 1 lemon
3 eggs
2 tbsp of powdered sugar
Mediterranean Sea Salt
9 inch diameter baking pan
Directions
Preheat the oven to 180 °C/350 °F.
Rinse the apples under cold running water and dry them with a kitchen towel. Peel them and chop in tiny cubes on a cutting board. Pour them in a bowl and add ½ tsp of powdered cinnamon and gently mix with a spoon. Set aside.
In a large bowl, mix the sugar and the softened butter with the help of an electric mixer, until you get a creamy consistency. Add one egg at a time, while you continue to mix. Now you add the milk, the zest of 1 lemon and mix again. In a different bowl, pour the 00 all-purpose flour and the baking powder and mix it with your hands. Then sift them into the bowl with the mixture a little bit at a time, and continue mixing. After you have incorporated them, add a pinch of salt and mix. Pour the apple cubes in it and mix with a spatula.
Evenly spread some softened butter on the bottom of a 9-inch baking pan, then sprinkle some flour on it (that will form a non-stick surface). Pour the previously prepared mixture in the baking pan and spread it evenly with a cooking spatula.
Bake at 180 °C/350 °F for 40 minutes. Once cooked, let it cool down a bit and sift some powdered sugar on top of it as final garnishment.
This dessert pairs perfectly with a Passito DOP wine, or a Valdobbiadene DOP Prosecco.