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, that LIGHT WITH LOTS OF APPLES AND FEW CALORIES, the APPLE PIE AND RICOTTA senza burro e sofficissima, hypervitamin MELARANCIA CAKE. Have a good day!
36 comments
Hello Ida,
I made your cake, and at this moment there is’ I have it in the oven at 356 ° Fahrenheit (I'm in California).
Thank you very much for this recipe!
Thank you <3 a hug! ADA
Hello Ada, nothing like the comforting recipes of moms that remind us of childhood. I like to associate the apple with the cinnamon that I put out of the oven with cane sugar.
my thoughts for those affected by the floods .
I wish you a beautiful day and a pleasant weekend
Maïté
Thank you Maite, fortunately the worst is over. Unfortunately, we need to get used to increasingly extreme weather events. It's also our fault, on the other hand… a warm welcome
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!
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
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
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
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).
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…
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
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
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 ;)
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!!!!
You gave me a desire to Apple Pie….. the I'll definitely try!!!
Thank you Pina and welcome to my blog! And if you try let me know what you think. Hello, ADA
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!
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
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
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
Is’ a cake that tastes like “heart”… :-)
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…. :-) Dear greetings, ADA
You see that is amazing! I will soon, I'm enjoying with my eyes!!!
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
I tried it yesterday and it was a huge success… good to pass out!
Thank you for coming here to tell me and welcome to my blog! A warm greeting, ADA
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! :)
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
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
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
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?
Thanks
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
Understood. As I have? I follow the circumference of the cake? How do you usually?
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
Thanks!
Is’ a pleasure. Let me know how you are!