The grandma’s apple pie is tall, soft, and fragrant, a simple dessert that can be prepared quickly with genuine and easy-to-find ingredients. The apple pie is a classic that brings back many memories, a special comfort food that fills the house with a “good” smell and I can’t wait for it to come out of the oven to taste a slice.
The apple pies are made with various recipes, but in my memories, the ingredients were always the same, eggs, sugar, flour, butter or oil, apples, and aromas; the dominant aromas were always vanilla and lemon peel, cinnamon was almost never used in my house, spices were bought pre-measured for Christmas, based on the dessert to be made and afternoons were spent preparing panettone, pinze, and certosini.
The version I propose today is special, extremely soft, rich in apples with a hint of amaretto, try it and let me know what you think; in the meantime, I’ll leave you with other apple-based recipes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 239.80 (Kcal)
- Carbohydrates 40.39 (g) of which sugars 22.81 (g)
- Proteins 3.98 (g)
- Fat 7.68 (g) of which saturated 1.98 (g)of which unsaturated 5.31 (g)
- Fibers 1.61 (g)
- Sodium 28.80 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 7/8 cup sugar
- 1/2 cup plain yogurt
- 1/3 cup peanut oil (or other seed oil, or 3 oz of melted butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract (or one packet of vanillin)
- lemon zest (grated, half a natural lemon is enough)
- 6 amaretti (crumbled, if you don't like them you can omit)
- 3 apples (large, 21 oz net weight)
- 2/3 tablespoon butter
- 1 tablespoon all-purpose flour
- as needed powdered vanilla sugar
Tools
- 1 Electric Whisk
- 1 Bowl large
- 1 Scale
- 1 Cake Pan aluminum 10-inch
- 1 Spatula
Procedure
For optimal cake results, eggs and yogurt should be at room temperature.
Wash the apples, peel them, then slice two into thin slices and dice one into small cubes.
Sift the flour with the potato starch and baking powder, set aside.
In a large bowl beat the eggs with sugar until you get a light and fluffy mixture. Use room temperature eggs, it’s crucial for the recipe’s success.
Add to the mixture the yogurt, lemon zest, and vanilla (or vanillin), incorporate them briefly with the whisk, then add half of the sifted flours.
Add the oil, crumbled amaretti, and incorporate; finally, add the remaining flours; you should obtain a soft and fluffy dough that will become very soft during baking.
Add the diced apple to the dough.
Pour the mixture into the buttered and floured cake pan. Distribute the apple slices on the surface and bake in a preheated static oven at 350°F for about 45 minutes.
Always do the toothpick test to check its cooking, if necessary extend it for a few more minutes. If the surface tends to darken, cover it with a sheet of aluminum foil.
The grandma’s apple pie is ready, let it cool, dust it with powdered sugar and serve.
Tips
Storage
The grandma’s apple pie can be stored for three days at room temperature in a cake container. In very hot weather, the fruit sours quickly, so I recommend storing the cake in the fridge during the summer months and leaving it at room temperature for 1 hour before serving.
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