Mom's Apple Pie

Apple Pie: recipe spongy and perfect results

The you want the recipe for apple pie softer and good in the world? The apple pie is one of the sweets from the most beloved Italian Oven: I this morning I woke up with the desire of the pie that prepares my mom, for me the most delicious ever. Then, as the photos on the blog was not beautiful (you see it at the end of the post, I removed it because I am still fond of), I decided to take some new pictures and republish the recipe.

The video recipe

On my YouTube channel also find the VIDEO RECIPE STEP BY STEP, with all the passages, especially that of the distribution of the dough apples, to get the perfect dessert.

The secret recipe of my mom's cake is in fact all the way apples are 'strung’ in the dough. The dough is soft and fragrant apples remain firm but soft. The surface is fragrant and Golden, Thanks to the butter and caster sugar. This cake with apples is the perfect snack, that will drive you crazy kids, But even a fine meal if accompanied by a classic custard or vanilla ice cream. At this point you just have to have a look at all my recipes CAKES WITH APPLES, as the APPLE PIE, WITHOUT EGGS, perfect for those who are intolerant or allergic to egg protein. Have a good day!

APPLE CAKE MOTHER (doses for a mold 24 cm)

Print This


  • 250 grams of flour 00 (It's OK that specific Cake Topper)
  • 5-6 apples tart or 2 delicious and golden yellow 2
  • 150 grams of caster sugar
  • 2 eggs
  • 100 grams unsalted butter
  • a pinch of salt
  • the grated rind of a lemon
  • a sachet of baking powder
  • whole milk, to taste
  • butter and breadcrumbs (enough to butter and sprinkle the cake Pan)
  • cinnamon to taste
  • the juice of half a lemon
  • dot with butter and 4 tablespoons granulated sugar



Mom's Apple Pie

For the Mom's apple pie, Preheat the oven at 180 degrees. Buttering a 24-centimeter opening zipper tortier and sprinkle with breadcrumbs all over the surface, including the edges. Melt in a double boiler or in the microwave the butter.

In a large bowl, whisk electric whips eggs along with sugar and a pinch of salt, until the mixture is foamy and white. Then add the lemon rind and, floor plan, the flour, While continuing to mount. Add the melted butter – always blending – and finally the packet of yeast dissolved in half a glass of milk. The mixture should be soft, creamy and without lumps: If it was too thick, Add a few tablespoons of milk.

Look in VIDEO RECIPE STEP BY STEP on my YouTube Channel the correct procedure to prepare the dough and put the apples in the pie.

Pour the mixture into the Pan. Peel apples, cut them in half and then into quarters, depriving them from the core. Cut them into slices about one centimeter thick. Mix the apples in a bowl with a tablespoon of sugar, cinnamon to taste and a little’ lemon juice. Mix well and tuck each slice perpendicularly on the surface of the cake, without leaving gaps. Apples must completely cover the entire cake.

Sprinkle the surface of Mom's apple pie with the caster sugar and the butter flakes and bake for 40 minutes. Worth try toothpicks that, tucked in the middle of the cake, will have to get dry. Serve the pie warm the mother or at room temperature, after it has been dusted with icing sugar. Is’ perfect accompanied by vanilla ice cream or vanilla, or simply whipped cream.

THE PAIRING: We recommend a single grape Grappa scented of Muller Thurgau Trentino (Choose possibly that of firms belonging to the Institute of guardianship – www.grappatrentinadoc.it). It's a combination by analogy: the scent of the grape Sauvignon, In fact, reminiscent of apricots and Apple.

Rita's mom's Apple Pie

Rita's mom's Apple Pie

Mom's Apple Pie
Mom's Apple Pie

You might also like


Sandra October 15, 2014 at 22:30

Hello, This blog has become my first thought every time I want to Cook… I had some Apple and here pops out this lovely recipe. Perfect doses, a great success! Thank you very much!

Sicilians creative in the kitchen October 16, 2014 at 10:33

Hello Sandra, I have no words to thank you for your words. In particular, I'm glad you've enjoyed this cake, that is a beautiful memory of my childhood. Its taste for me it means home and family and I am so happy to have shared with you. I embrace you, ADA

Sandra October 16, 2014 at 13:27

You're so welcome, Thanks to you again… You're right, This recipe means home and family.. He thinks the ingredients wanted them stir my three-year-old daughter! I update you as soon as I try another one of your fantastic and I would say perfect recipes 🙂 a hug and have a good day, Sandra

Sicilians creative in the kitchen October 16, 2014 at 14:48

I am very far from perfection, Sandra, but that my recipes you like and you can also share the sentiment that moves them to me is so much. See you soon, ADA

etna2000 June 29, 2014 at 09:09

Where did you get this recipe? Is’ my Apple Pie with a little variation (but I'm not telling you, because I just see copied my).

Sicilians creative in the kitchen June 29, 2014 at 10:09

Hello, the recipe is my mother, who prepares it like this since I have memory (now 38 years unfortunately for me…). If you could be a territorial Sicilian recipe, but I can't tell you with precision. My mother is from Palermo but I don't think the recipe has a tradition of Palermo. Is’ just a normal Apple Pie ingredients, many people make it so, in every region of Italy and with all possible variants…

ALE November 10, 2014 at 07:00

Dear Ada, We have a thing in common, even my mom was so Apple Pie, I confirm that it is a real pleasure… Let me tell you a little secret: This wonderful recipe (with only a small change that if you are interested I will explain) It was published out of a women's magazine about 45 years ago, in the address book “the kitchen of the true”; my mother told me that behind this pseudonym lurked Brunella Gaffney, journalist and author of which I got to enjoy the crackling literary production.
Hello, ALE

Sicilians creative in the kitchen November 10, 2014 at 12:24

Of course I care about the variation! In fact I can't wait to hear. And I document on Brunella Gaffney: see how many things you can learn from an Apple Pie! I embrace you, ADA

ALE November 10, 2014 at 23:48

Et voila dear! The variation concerns the apples, After having sliced should be sprayed with the juice of one to two lemons and then placed on the cake as you explained you. Anyway, I have little patience, fix dome directly on the dough, I assure you that in cooking they are almost completely covered ensuring that creamy texture that you know well 😉

Sicilians creative in the kitchen November 10, 2014 at 23:56

And here I am! I asked my mom and she sprays the apples with lemon. I don't do it because I have the apples as they cut the cake and lemon zest to put in the mix. In any case, it is my favorite cake!!!!

Pina January 29, 2014 at 19:14

You gave me a desire to Apple Pie….. the I'll definitely try!!!

Sicilians creative in the kitchen January 29, 2014 at 23:00

Thank you Pina and welcome to my blog! And if you try let me know what you think. Hello, ADA

Michela January 9, 2014 at 19:34

Good evening!sorry I saw the recipe for apples and I must say that inspires me a lot and I would love to try it but please excuse the ignorance I just don't understand how putting apples!could you help me?Thank you very much!

Sicilians creative in the kitchen January 10, 2014 at 13:48

Hello Michael and welcome to my blog!Then, It is easier to do than to say: Peel apples, remove the core and seeds, the cut in half, then into quarters and then into thin slices. Then put each slice perpendicularly into the cake so that only the upper slice thin strip, and the cake should be completely covered with. The part of Apple inside the dough melts and the one above, with sugar and butter, makes a nice crust. Hello! ADA

Michela January 15, 2014 at 22:21

Hi Ada thanks x the answer!!!!Yesterday I tried to make the cake and its really good thanks x the recipe!!!Anyway the next time I want to try to double doses xchè the mold by 24 cm feels too big x doses on the recipe you think?have a good evening !MICHELA

Sicilians creative in the kitchen January 15, 2014 at 23:14

Hello Michael! Watch, I have always used a mould from 24 and is pretty high, because you have to blend a lot and the mixture rises well, then there are the apples which increase in volume. Maybe instead of double, that strikes me as a little’ Too much, make a third more. Let me know, ADA

Lucia December 28, 2013 at 13:45

Is’ a cake that tastes like “heart”… 🙂

Sicilians creative in the kitchen December 28, 2013 at 14:54

Hello Lucy, Yes it's one of my favorite cakes, reminds me of when I was a kid, and I must say that so far as is my mother never gets past…. 🙂 Greetings, ADA

Salt, sugar and cinnamon.. December 9, 2013 at 15:07

You see that is amazing! I will soon, I'm enjoying with my eyes!!!

Sicilians creative in the kitchen December 9, 2013 at 15:19

Hi dear! On this pie I do not hesitate to tell you to try it! The recipe is from my mom and it's a bomb! Kisses, ADA

Valentina October 16, 2013 at 15:02

I tried it yesterday and it was a huge success… good to pass out!

Sicilians creative in the kitchen October 16, 2013 at 15:04

Thank you for coming here to tell me and welcome to my blog! A warm greeting, ADA

Graziella September 7, 2013 at 19:58

read the recipe this summer and made (very successfully) several times for any occasion with family and friends…now I'm back in the USA and am’ to do it again! Thank you for sharing

p.s. I also tried with fresh peaches in pan with brown sugar…exceptional…I would also try homemade cherry preserves of! 🙂

Sicilians creative in the kitchen September 7, 2013 at 23:41

Hi Graziella, I'm glad my mom's Apple Pie recipe is exported to the Usa. Your variations are very interesting and I'm sure are delicious. Thanks and stay tuned… saluti. ADA

Laura October 9, 2013 at 17:41

your Apple Pie in a sensation even in Sardinia compliments I made and I felt good that my friends always ask me whenever you come and visit me thank laura from sassari Sardinia

Sicilians creative in the kitchen October 9, 2013 at 18:01

Thanks Laura, Welcome to my blog! Make me happy and I hope you enjoy my recipe also some other. A greeting to your beautiful land that I love, ADA

Federica March 12, 2013 at 16:45

Hi! I would make this cake for my daughter's snack, Since she loves apples, but could you explain how place the Apple slices? Must ricopire the surface of the cake, so I have to put lying down, or should be inserted in the imapsto?

fratelli_ai_fornelli March 12, 2013 at 16:48

Hello and thank you! Then, Apples, made in mid, then into quarters and then sliced not too thin, go stick perpendicularly in the cake: so on the surface you see only the thin part and outermost slices of Apple. I hope to be able to make you understand well…It is very good indeed…If you have concerns or problems are here. A greeting, ADA

Federica March 12, 2013 at 16:57

Understood. As I have? I follow the circumference of the cake? How do you usually?

fratelli_ai_fornelli March 12, 2013 at 17:10

Then, I depart from the Center and make a row by placing them one above and one below so that the dough will ' move’ homogeneously. Then step to the next line and so on for the right half of the cake and then left. In practice are about 5 rows of Apple slices

Federica March 12, 2013 at 17:24


fratelli_ai_fornelli March 12, 2013 at 17:46

Is’ a pleasure. Let me know how you are!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.