When the apple pie is made..with a glass of water – Italian Cuisine

When the apple pie is made..with a glass of water


It is one of the most appreciated and prepared desserts ever and in this version it is also one of the simplest. But for a result that will not leave you disappointed

Soft, soft, tasty: these are the characteristics of Apple pie, a classic of Italian cuisine, so much so that there are many recipes, more or less difficult, more or less elaborate. The apple pie is a sweet passe-partout: it is perfect for breakfast, you can enjoy a snack, with five o'clock tea, but it is also delicious at the end of a meal, perhaps accompanied by a scoop of cream ice cream. It can be said that every moment is the right one to be tempted by a slice of this sweet and so good easy to prepare. Easy because we offer a method to do it child-proof, without having to weigh the ingredients, but using only one glass. Of plastic, like those for water. You are ready?

Apples, which ones to choose?

There are many types of apples, each with its own taste and organoleptic qualities. In addition to this, another factor to consider is the consistency, since cooking, the apple tends to soften. For apple pie the most suitable qualities are fuji apples and golden: both have a sweet taste, are firm and not floury and retain their consistency even after cooking, without crushing. In fact, in the slice of cake it is good that the apple maintains its own firmness, which must be felt in the mouth.

Fresh fruit and dried fruit, a very tasty combination

The apple pies are good by definition, even in the simplest version, with the essential ingredients. But why not enrich the taste of this sweet, which is already very good in itself, with the addition of dried fruit like walnuts, hazelnuts, almonds or pine nuts, according to your taste? The texture will be more crisp, and the taste fuller. You can choose only one type of dried fruit or mix two together: the result will be really delicious.

And now our apple pie recipe with the glass

Ingredients
3 eggs – 1 glass of powdered sugar or cane – 3 glasses of 00 flour (or 2 1/2 of 00 and 1/2 flour of buckwheat flour for a more rustic touch) – 1 glass of seed oil of sunflower – 1 glass of whole milk – 1 sachet of baking powder – cinnamon – rind of an untreated lemon – 1 glass of shelled walnuts – 3 fuji apples – a knob of butter for the pan.

Method
First, shell the eggs in a bowl and whisk them with the sugar. Then add the milk and oil and continue stirring. In another container, sift the flour with the baking powder and add the lemon rind. Always using a whisk, add the flour and the chopped walnuts to the egg mixture. Peel the apples, cut them and slice them. Meanwhile butter a baking pan with a diameter of 24 cm, flour it and place the apple slices on the bottom, until it completely covers the bottom of the pan and sprinkle with a little cinnamon. Pour the egg and flour mixture over the apples and bake at 180 ° for 20-25 minutes. Before removing from the oven, try to prick the cake with a toothpick: if it comes out dry from the cake it means that it is ready.

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