Torta di Mele Italiano (Italian Apple Pie)

This is an unusual Apple Pie inspired by a pie of Austrian/Italian origin, wonderfully decadent and delicious, once you have made it you will want to do it again and again. Serve it to friends or at dinner parties with Cream, or Ice Cream your friends will be so impressed. I have to thank an Italian blogger for the inspiration; however, here is my version of the pie.


Ingredients

For the pastry:

300 g (10.5 Oz) flour

100 g (3.5 Oz) Granulated sugar

150 g (5.25Oz) Unsalted butter

1 grated lemon rind

1 egg

Beaten egg yolk for brushing on top of the pie.

For the filling:

5 good sized cooking apples (Bramley etc) – peeled and cored

50 g (1.76 Oz)raisins chopped

50 g (1.76Oz)walnuts (quartered)

50 g (1.76Oz) sugar

1 tsp cinnamon

10 Amoretti biscuits or macaroons, crumbed

1 Tablespoon full of Amaretto

 

Preparation

Mix flour, sugar and grated lemon zest with cold butters until it looks like bread crumbles.

Add the egg and shape the pastry into a ball wrap in cling film and put in the fridge to rest while you prepare the filling.

Chop the already peeled and cored apples into 1 inch pieces (20 Cm), in a bowl, mix together the quartered walnuts and raisins, the sugar, cinnamon and crushed amoretti; you can add the Amaretto at this stage (see below) (Fig 1).

Grease a tall-sided spring-form baking tin, or a large pie dish.

Roll out 2/3 of the pastry into a circular disc, and line the baking tin of choice.

Spoon the filling into the waiting pie base; if you chose to, you can drizzle the Amaretto over the top of the mix now (rather than adding to the mix, as above) (Fig 2).

Roll out the remaining pastry, place on top of the pie and use it to seal in the ingredients.

Brush with beaten egg yolk and use the point of a knife to put a small slit in the centre, this is to let out steam. You can, if you wish, sprinkle some granulated sugar on top, it will help give a crunch to the final Pie (Fig 3).

Bake the apple pie in a preheated oven 170°C / 350°F for 45 minutes, allow it to cool then remove from the spring-form tin or Pie dish and allow to cool fully (Fig 4).

Here is a picture of the inside once cut (Fig 5). Serve with Cream, whipped Cream, Ice Cream or slightly warmed with Custard/ Crème Anglaise.

Figure 1 Figure 2 Figure 3 Figure 4 Figure 5