Classic apple pie, the quintessential apple pie that evokes childhood memories when you make it. The apple pie I’ve been making for a lifetime, since I was a young girl. You might be wondering why I haven’t written the recipe here on the blog until now. Why over the years I’ve published so many apple pie recipes and forgotten this one. Sometimes when I read about famous bloggers posting recipes of the cake their mom, dad, or grandma always made, I ask myself this question and often think that it’s just a title created to catch their audience’s attention. For me, this is truly one of the oldest recipes in “quasicotto,” which I published many years ago, only I don’t know why I had the strange idea back then to modify the recipe and create an apple pie with a cocoa center, because I thought with already hundreds of apple pies on the web, no one would notice it. In reality, the simplest recipes, those from tradition and truly from our families, are the most successful. Already from the oven, the aroma released during baking stirs sweet memories; who knows what effect the first bite will have on you… If you like, let me know!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs apples (Preferably golden quality)
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 5.3 oz butter
- 2 eggs
- 1 tsp baking powder
- 1 pinch salt
Tools
- 1 Electric Whisk
- 1 Kitchen Scale
- 1 Bowl
- 1 Plate
- 1 Knife
- 1 Springform Pan
- 1 Parchment Paper
- 1 Spatula
- 1 Spoon
Steps
Note: For the dough, use only 3.5 oz of butter and sugar; the remaining 1.8 oz will be used later!
First, remove the butter from the refrigerator at least a couple of hours before using it.
To prepare this apple pie, break the eggs into a fairly large bowl and beat them with 3.5 oz of sugar until you get a fluffy and frothy mixture.
Add the softened butter and incorporate it into the whipped eggs and sugar.
Add the flour, a pinch of salt, and the teaspoon of baking powder. Mix everything well, taking care not to form lumps.
At this point, pour the dough into the pan that you have previously lined with a sheet of parchment paper or buttered and floured.
Now peel and slice the apples, not too thin, about 1/4 inch, and insert them into the pan in a radial pattern. Start from the outside and continue until they all fit. At some point, you’ll think this task is impossible, but trust me, they all fit!
Sprinkle the surface with the remaining sugar and distribute the butter in small dollops here and there. Don’t give in to the temptation of using less; you could, but I assure you that the golden and crunchy crust that forms on top of the apples makes all the difference.
Bake in a preheated static oven at 320°F, it will take at least an hour, maybe a few minutes more.
My Recommendation
This homemade apple pie is excellent warm and should be consumed quickly. If there are any slices left, store them covered in the refrigerator, as fruit cakes tend to mold easily.
FAQ (Questions and Answers)
Can I replace the butter with oil?
This cake was created with butter, if butter is really your arch-enemy, replace it with vegetable margarine.
