The apple pie recipe from sisters Margherita and Valeria Simili from Bologna, who wrote several books on baking and made their family bakery a city landmark, threatens to surpass the popularity of the French pie of the Tatin sisters.
It is even easier to prepare than the tarte Tatin, there is little dough in it, and a lot of apples. As a result, the texture of the pastry resembles marmalade: as it rises, the airy dough only slightly envelops the apple slices, which are covered with a caramel crust, and a piece of butter is placed on top of the pie.
Ingredients:
- Apples – 1 kg
- Wheat flour – 150 g
- Sugar – 120 g
- Milk – 100 ml
- Chicken egg – 3 pieces
- Lemon – 1 piece
- Baking powder – 1 teaspoon
- Salt – a pinch
- Butter – 50 g
- Cinnamon – to taste
How to cook:
- You can leave a few slices to beautifully place them on top of the pie.
- Peel the apples and cut them into thin slices, pour lemon juice over them so they don’t darken (the sisters recommend the “golden” variety).
- Beat the eggs with sugar, salt, zest, add flour with baking powder and milk. Beat everything until smooth.
- Grease the baking sheet with butter and sprinkle with sugar (a little).
- Mix 2/3 of the apples with the dough, and randomly place the remaining third on top of the baking sheet (preferably in a round 27–28 cm pan). Don’t be alarmed: it seems like there is very little dough, but a lot of apples. It kind of slightly envelops the apples, and that’s the point. It will rise in the oven.
- Take hard butter and place it in tiny pieces on the apples, sprinkle a little sugar and cinnamon on top to taste.
- Preheat the oven to 180 degrees and bake for 35–40 minutes.
