Apple Pie Grandma Duck’s Cake, also known as American Pie, is the national American dessert made with a crispy shortcrust pastry shell filled with plenty of apples left to marinate in lemon juice, cinnamon, and other flavors. Once closed with the top part, the fanned edge is a must, brushed with egg yolk, milk, and sugar, and the cuts in the center allow moisture to escape. For this recipe, I used a non-stick pan with fluted edges. If you love apple desserts, also check out Delicious Apple Cake
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
- Energy 459.67 (Kcal)
- Carbohydrates 53.32 (g) of which sugars 19.72 (g)
- Proteins 5.91 (g)
- Fat 26.06 (g) of which saturated 16.57 (g)of which unsaturated 9.21 (g)
- Fibers 1.34 (g)
- Sodium 199.12 (mg)
Indicative values for a portion of 175 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
- 2 3/4 cups all-purpose flour
- 14 tbsp butter
- 2 tbsp sugar
- 1/3 cup water (ice-cold)
- 1/2 tsp fine salt
- 7 Golden Delicious apples
- 1/2 cup sugar
- 1 tsp lemon zest (grated)
- 1/3 cup lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 3 tbsp butter (melted)
- 2 tbsp all-purpose flour
- 1 egg yolk
- 2 tsp milk
- 1 tbsp brown sugar
Tools
- Kitchen scale
- Bowl
- Pastry board
- Rolling pin
- Cake pan cm.25
- Grater
- Brush
- Parchment paper
Steps
Pour the sifted flour, sugar, salt, and butter cut into cubes into the bowl. Start mixing with your fingertips until it becomes sandy. Slowly add the ice-cold water and blend. Pour onto the floured pastry board and finish kneading until you form a dough. Wrap it in plastic wrap and let it rest in the fridge for 1 hour.
Take another large bowl, pour the sugar, ground cinnamon, lemon juice, grated lemon zest, cold melted butter, and mix everything.
Peel the apples, cut them into large cubes, and let them macerate in the bowl. Mix, cover with plastic wrap, and let sit for 30 minutes, then drain the liquid, add the flour and mix. Take the shortcrust pastry and divide it into 2 parts, one slightly larger as the bottom part. Place it on the floured pastry board and roll it out with the rolling pin to a thickness of 1/8 inch.
Place a parchment paper circle on the bottom of the pan. Roll out the shortcrust pastry covering the edges and pour all the apples forming a dome. Roll out the other disc of pastry and place it on top, sealing the two parts well on the edges. Detach the edge from the pan and use your fingers to create waves (these are classic for Apple Pie). In a small bowl, beat the yolk with the milk and brush over the entire surface. Sprinkle it with brown sugar and use scissors to make the classic cuts. Put the cake in the fridge to rest for 1 hour to ensure the edge stays this way during baking. Preheat the static oven to 356 degrees Fahrenheit and bake Grandma Duck’s cake for 45-50 minutes, checking that it does not get too colored. Remove from the oven and serve warm.
