When we think of apple pie we usually imagine a soft donut decorated with thin slices of apple, brushed with glucose or honey to make the surface sweet and shiny. This time, however, we propose a new recipe that distorts the classic traditional apple pie, because it is based on shortcrust pastry and apples macerated in grappa.
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When we think of apple pie we usually imagine a soft donut decorated with thin slices of apple, brushed with glucose or honey to make the surface sweet and shiny. This time, however, we propose a new recipe that distorts the classic traditional apple pie, because it is based on shortcrust pastry and apples macerate in grappa.
It is a precious recipe, created by a Mantuan farmhouse for its customers: tasted this version of the cake you will never want to go back ...
ingredients:- 300 g of 0 flour
- 250 g of cane sugar
- 2 free-range eggs
- 150 g of butter
- half a sachet of yeast
- a envelope of vanillin
- 3 rennet or annurche apples
- a 250 g jar of apple jam (preferably homemade)
- 1 sachet of raisins
- 1 glass of grappa
- 100 g of dark chocolate chips
Preparation:
Peel and cut the apples into wedges, put them in a container with 6 tablespoons of sugar and a glass of grappa, then turn to mix everything and leave to macerate for about an hour.
Meanwhile, add the flour, eggs, sugar, butter softened in a bain-marie and add the half sachet of yeast, knead until the mixture is elastic and refrigerate for half an hour.
At this point, take the pasta back and divide it into two equal parts. Grease and flour a pan and with the first piece of dough make a layer about 2 cm high, transfer it to the bottom of the greased pan and crush it well to line it completely.
Once this is done, drain the apples from the grappa and arrange them on the bottom of the cake, add the raisins, a few flakes of apple jam and cover with another disc that you will make with the second piece of shortcrust pastry, seal the disc-lid well with the edges of the cake and bake at 180 degrees for 40-50 minutes.
Then remove from the oven and when the cake is still hot, decorate it with chocolate chips to taste; then let it cool completely and serve!
photos and texts: Verdiana Amorosi
www.lacucinadiverdiana.com
