The fruit and the recipe come from Valtellina. But this apple pie has a secret that makes it super light
Thanks to its geographical location, the exposure of the slopes, the climatic conditions and the daily temperature range, Valtellina is an ideal place for the cultivation of apple trees: 1000 hectares and more than 1000 farms that produce about 300 thousand quintals each year, of which 85% of Mela Valtellina PGI, which includes Golden Delicious, Red Delicious and Gala.
Three main varieties: Golden Delicious sweet, crunchy and very juicy, Red Delicious from the elongated shape with juicy pulp and intense color it is easily preserved for many months Gala Summer apple with a bright pinkish red color with typical streaks, crunchy, with a balanced and slightly acidulous taste.
We asked a pastry chef from Valtellina, Fabio Fiorelli, its personal apple pie recipe, soft and very fast to prepare, especially delicious!
Ingredients
200 g of flour type 0, 200 g of powdered sugar, 200 g of whole eggs (about 5 or 6), 200 g of butter, 1 vanilla bean, 1 pinch of salt, lemon zest.
Method
Whisk the icing sugar vigorously with the softened butter. Gradually incorporate the eggs and flour with a wooden spoon. Add a pinch of salt, the grated lemon zest and the vanilla, taken from the berry with a sharp knife.
Pour the mixture into a previously greased and floured cake pan. Cut the apples into slices not too thin, removing the core, and arrange them radially.
Bake at 180 degrees for 35/45 minutes.
You may have noticed that there is no yeast: it is sufficient, in fact, to whip the icing sugar well with the butter and add the eggs slowly while continuing to mix to ensure a soft and tasty result.
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