Today the original recipe of apple pie, or the American apple pie. Who as a child he read the stories of Mickey Mouse will recognize immediately: The apple pie is apple pie Grandma Duck. A crunchy and buttery chest, slightly salty, which contains a sea of apples, acidification, soft but not untrimmed. While not very loving apples as the fruit, are a fan of sweets made from apples because this fruit, in baking, It becomes fully. from classical mom's Apple Pie, my forte has always, passing through the stuffed baked apples, the apple tart and cream, the apple pie light, I could make a cake with apples every day and not get enough. And if the apples also like you to remember to have a look at all my CAKES WITH APPLES.
My tips for a perfect apple pie
This is the American Apple pie in its original recipe and therefore without uovin, taste not too sweet and full of apples. Those most suitable are the Granny Smith and Golden Delicious, but also Renette are a good substitute, and I recommend overstating at least two types, and never just one. The apple pie is perfect if served warm and accompanied by a little’ Vanilla ice. It is not hard to do, pie crust at, ie this Sablee rich in butter and egg-free, It requires some little attention: butter and water needed dough should be very cold, you have to work the dough with your fingertips not to heat it too much and you have to put a good pinch of salt, because the beauty of this cake lies in the perfect relationship between salt and sugar. I suggest you prepare for the Apple pie and eat it the same day, because then the pastry lose crunchiness. If, though, you can not finish it all, you can store it in the refrigerator and heat (All the time) before eating. And now I wish you good day!
10 comments
Good evening Ada, I wanted to ask about cooking. The first 30 minutes how many degrees? as the oven must be static or ventilated? Thank you very much, Giovanni.
Hello GIovanni, It is written in the recipe: Preheat oven to 200 degrees and bake a static apple pie for 30 minutes, then lowers the temperature of the oven to 180 degrees and continue cooking for another 30 minutes or until the apple pie will not be uniformly golden. Let me know, ADA.
Ada Buogiorno I just write to say thank you, a thousand thanks. I love to cook, your recipes knows sunny, of Italian earth, of Sicily and beyond.
I live in France so it's not always easy to find ingredients, They are often forced to assassinate your recipes, with succedani but always with passion and love.
When my children were small they often asked : mother but as cousins, the cake, pasta?. I invariably answered with love.
The photos are beautiful, often you use of dishes with the drawings caltagirone….
Congratulations to your companion for photos, as I understand it is Sardinian, another land that I know well, especially the Barbagia.
Thank you very much because when I open the mail the morning I brought a breath of perfume of my beloved land.
Say hello to my city Roma
A hug and apologize confidence but it comes from the heart.
Matilde
Hello Matilda, email like yours are the reason why I started this site and work and struggle (so much) to publish well-made recipes and itineraries. Is’ a great effort, I confess, and behind there is a lot of work (We are considering that we both have a job 'true’ full time), But mails like yours I really compensate for everything. And everything that I do too is made with love. I also love France, I hope you will want to read the route on Champagne will publish this week, I fell for those wine-growing hills. A dear greeting, ADA
Hi Ada. I have discovered and do not give up more of Palermo which DOC! :) I really admire you so much, you are very clear and precise in your explanations and photos… speak for themselves! A question regarding your Apple pie: and if sostituissi 20 gr, of flour ranging in apples with
equal amount of hazelnut or almond flour… What are you saying, I could?
hello Catherine! I'm delighted to have you here, my mom is from Palermo and Palermo is my place of the heart. Then, if you want to replace the flour because you are celiac or gluten intolerant, I suggest you just use the maizens or potato starch. The purpose of the starch is to gently coagulate the water that comes from apples, and not have such a stuffing a bit 'too soupy. Then, , if you used hazelnuts or almonds, having no gluten, They would not have the same purpose. cornflour, corn starch, instead they have no gluten but are a natural binder. Let me know if the alternative convinces you, ADA.
… thanks for your prompt and kind reply. I'm celiac and I have not thought enough. You're right, the principle is the same for the addition of the crumb toasted dough strudel.. Ok, go for the flour :) Thanks, next to your creation… rest in trepidating waiting ;)
hello Catherine, exact, you understand perfectly the use of flour, but you can also use cornstarch or potato starch, really they have the same use. Let me know if you try, a warm greeting. ADA
How wonderful, I had so many apples in the house and I really wanted to prepare this cake
Thanks
A big kiss
Then look photos!