Pie and immediately a saying comes to mind: an apple a day keeps the doctor away. There’s a reason for that: apples contain a large amount of flavonoids, one of which is quercetin, an antioxidant whose most important benefit is protecting our heart, according to doctors, and I, being a mere mortal, can only believe it! Most of the vitamins, like fibers and quercetin, are found in apple skins, so after washing them well, even with baking soda, it’s best to eat them with the skin on. The apple pie kind of reminds me of grandma’s recipe, with everyone gathered at home on Sunday morning and the air filled with the scent of cinnamon. Apple pie is one of those timeless desserts, always present in our recipe books and on our tables, genuine and simple to make. You can find more fruit cake recipes on my blog.giallozafferano.itvaipinacucina, like the berry chiffon cake, or the mandarin mushrooms, or my favorite, the lemon meringue tart.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 6 oz sugar
- 6 tbsp butter
- 1 cup milk
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 lemon zest
- 4 Golden Apples
- 1 tsp ground cinnamon
Tools
- Stand Mixer
- Cake Pan 22
Preparation
Place the eggs and sugar in the stand mixer, start to beat, add the softened butter, flour, baking powder, milk, and grated lemon zest. Meanwhile, peel and slice the apples.
Grease the cake pan, flour it, and pour in the apple cake batter.
Arrange the sliced apples in a spiral pattern on top of the cake and sprinkle with a tablespoon of sugar. Of course, you can also make mini apple pies.
Bake at 350°F (180°C) for thirty minutes.
You can also prepare your apple pie in a bundt pan like I sometimes do.
Ready!
Ready!
