Apple Pie, after years of not making it, here is a good simple snack that will take many back to the past; as always there are many interpretations, but I offer you the one my mom has always made with the variation that I replaced the sambuca (a liqueur my mother used in almost all desserts) with lemon juice and cinnamon, and I can assure you the change was appreciated.
For those who love apple pie but not the calories, I also present the light version
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 407.24 (Kcal)
- Carbohydrates 58.79 (g) of which sugars 37.32 (g)
- Proteins 6.12 (g)
- Fat 17.88 (g) of which saturated 3.10 (g)of which unsaturated 14.04 (g)
- Fibers 2.58 (g)
- Sodium 21.99 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients to make apple pie are very easy to find.
- 4 eggs
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup milk
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
- 3 large apples (or 4 medium)
- 1 lemon (juice and zest)
- 2 tablespoons sugar (granulated or cane)
- 2 pinches ground cinnamon
- as needed apricot jam (or honey to glaze the cake)
Tools
You can prepare the apple pie with an electric whisk or a stand mixer. For baking, I recommend a springform pan, but you can use a classic one, just be sure to butter and flour it well.
- 1 Electric Whisk
- 1 Springform Pan
- 1 Spatula
Steps
The first step is to peel the apples and slice them thinly; place them in a bowl with the lemon juice and the two tablespoons of sugar and let them marinate for at least 10/15 minutes.
In a bowl, with the help of a mixer, beat the eggs with the sugar until they whiten, then add the oil, milk, flour, lemon zest, cinnamon, and finally the baking powder, always adding the ingredients after the previous one has been incorporated into the batter. Now turn off the mixer and fold in the apples and their juice manually with upward movements, keeping aside the quantity you want to place on the surface for decoration, pour the batter into a round pan previously buttered and floured! This is a crucial step for the success of the cake.
After you have leveled the batter, place the rest of the apples on top and sprinkle with the spoonful of cane sugar. Finally, bake in a preheated oven at 350°F for about 50/55 minutes, always do the toothpick test because the batter tends to remain moist inside. Remove from the oven and let cool. If you have executed the previous step well, it will be very easy to remove the cake from the pan, and brush the surface with melted honey or apricot jam, simply choose based on your taste.
NOTES
The apple pie remains soft for days if kept covered in a cake container with a lid, but being very moist, do not keep it at room temperature for more than 3 days.
If you liked the recipe or if you have questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
