Apple Pie

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Cake Line Shortcrust flour370g
cinnamonhalf teaspoon
cane sugartwo tablespoons
salea pinch

Ingredients for the filling/topping


Sift 350g of the flour and a little salt together in a terrine, add the butter in small pieces at a time, and stir the mixture until it is all nicely mixed in. Add enough cold water to make the mixture soft. Cover with cling-film and leave to stand in the fridge for 30 minutes.
Mix the sugar with another three spoons of flour, plus the cinnamon and the grated orange peel. Remove the apple cores, cut them into thin slices, and dip them into the sugar/flour mix until they are completely covered. Place half of the dough mixture in a baking tray, allowing a little to come over its edge. Add the apples, and then add the remaining dough, making sure that the edges are all sealed; remove any excessive pieces of dough, which can instead be used to decorate the top of the pie.
Brush the lightly­-beaten egg over the whole surface and then sprinkle the cane sugar on top. Make two small cuts in the cake to allow any vapours to escape during cooking. Bake in a pre-heated oven at 200°C for 30 minutes, then lower temperature to 180°C and cook for another 15 minutes.


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