Apple Pie with Instant Pot is one of my favorite Cakes, very easy to make, prepared with my Apples cooked in instant pot.. but if you prefer, you can easily use microwave-cooked apples or jared apples.
As you know, I am studying and experimenting with many Italian recipes with instant pot, to help you get to know this appliance better, which, if used well, is very useful and will reduce the time you spend in the kitchen! If you haven’t read it yet, don’t miss my Guide to instant pots where I explain the advantages of this tool!
Of course, if you don’t have an instant pot, you can bake this recipe in a traditional oven, or read about my favorite apple cake recipes, including the Grandma’s Apple Pie, the Sugar-Free Apple Pie, or the Microwave Apple Pie.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10 oz apples (cooked)
- 3/4 cup yogurt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups cornstarch
- 5 1/2 tbsp butter (or 100 ml olive oil)
- 7 tbsp sugar
- 3 eggs
- Half packet baking powder
- 1 pinch salt
- butter
- all-purpose flour
Tools
- 1 multicooker with oven lid
How to Prepare the Apple Pie
Take the Apples cooked in instant pot and pour them into the mixer bowl.
Blend the cooked apples and set aside.
In a large bowl, crack the eggs and add the sugar, work with electric whisks or very energetically by hand until you get a light and frothy mixture.
Add the melted butter, or oil, a pinch of salt, and continue to work the mixture with the whisks.
Also add the yogurt and blended cooked apples and mix well to combine the ingredients.
Sift over the bowl the dry ingredients: flour, cornstarch, and baking powder.
Incorporate them into the apple mixture by mixing with the whisk.
Preheat the multicooker for 2 minutes at 320°F with the “pressure” lid.
Grease the inner pot with a little butter, flour it, and pour the cake mixture into it.
Level the cake with the back of the spoon and then close the pot with the pressure lid, without the valve.
Start cooking at 266°F for 40 minutes with the oven function.
At the end, replace the pressure lid with the oven lid and continue cooking for another 10 minutes. Set the lid temperature to 356°F and the base to 284°F.
At the end of cooking, let the cake rest for 5 minutes in the turned-off pot.
When the cake has cooled, slide it onto a serving plate and serve.
If you wish, you can dust the cake with powdered sugar before serving it.
You can flavor the cake with grated lemon zest or ground cinnamon.
If you prefer, you can replace the apples with pears and add chocolate chips to the batter for an even more indulgent dessert!
How to Store the Apple Pie Cooked in the Instant Pot
Store the apple pie cooked in the instant pot at room temperature, possibly in a cake container or a glass dome, for up to 4-5 days.
Questions and Answers
Can I Bake the Apple Pie in the Slow Cooker?
You can bake the apple pie using the slow cooker function at 194°F for 2 hours and 30 minutes. In this case, leave the valve open and, 15 minutes before the end, remove the lid to let the watery part evaporate that will have formed with the internal steam. In this case, the apple pie will have a less golden surface.
Can I Substitute the Sugar?
Yes, you can substitute the granulated sugar with the same amount of raw cane sugar or powdered sugar.
