Wash the apples, peel them and cut them first into 4 parts, removing the core, and then into very thin slices. Put them in a bowl and sprinkle them with lemonjuice.
In another bowl, beat the eggs with sugar and vanilla until the mixture is very light and fluffy. Combine the baking powder and sifted flour and the grated lemon peel, then add a little at a time, milk and warm melted butter. Finally, very gently incorporate the apples with a spatula, being careful not to break the slices.
Gently transfer the mixture into a mold, possibly hinged, covered with parchment paper, trying to level the surface. Bake at 180 ° C in a preheated ventilated oven and cook for about 50 minutes, until the surface starts to brown.
Cool the invisible apple pie before turning it to serve and serve.
Sweet and crunchy, apples are a perfect ingredient for preparing mouth-watering pancakes, ideal for children's snacks or for an unusual end of meal, especially if accompanied by cream and amarena ice cream.
Apples they are a truly incredible fruit, delicious to eat raw, versatile and very tasty if you use them cooked for stuffing sweets or to make them into pancakes to cover with icing sugar or to accompany with ice cream. Either way, apples are a perfect ingredient for making lots of sweets. Slightly spicy then, with the addition of cinnamon or nutmeg, they acquire a unique flavor. Below 3 recipes to prepare delicious apple fritters, which you can enjoy at any time of the day.
Pancakes with milk
Take 4 golden apples, peel them, remove the core with the special tool and cut them into slices about 1 cm thick. Leave them to soak in water and lemon juice to prevent them from turning black. Prepare one batter mixing 150 g of 00 flour with 60 g of brown sugar, 1 egg, a pinch of salt and 200 ml of milk. Add a pinch of cinnamon. Let it rest in the fridge for 30 minutes the batter and then dip the apple slices one by one, drain from the lemon and fry them in a pan where you have warmed plenty of peanut oil. Let cook until the pancakes have taken a golden color on both sides, then drain and dry on a sheet of absorbent paper. Serve them warm sprinkled with icing sugar or cinnamon.
Pancakes with raisins and apples
In a bowl mix 200 g of 00 flour, 60 g of sugar, a sachet of baking powder, 200 ml of whole milk, 40 g of melted butter, 1 egg, 80 g of sultana raisins previously soaked, 2 apples peeled and sliced into small pieces, and the grated rind of a lemon. Mix all the ingredients and then leave the mixture covered with a cloth a bump up in the oven at 50 ° for an hour. When it has swollen, heat peanut oil and when it is hot, using a spoon, take part of the dough and let it fall into the oil. Let it brown on both sides and when the pancakes are cooked, drain and drain them on a sheet of absorbent paper. Serve them sprinkled with icing sugar.
Apple fritters with ginger
For this recipe use the spelled flour, which will give fritters a rougher and more consistent texture. Mix 200 g of spelled flour with 70 g of sugar, a packet of baking powder and 50 g of melted butter. Add 1 egg, 150 ml of milk, two apples peeled and cut into small pieces and a teaspoon of grated ginger. Stir well, let the dough rise for an hour and then a little at a time, using a spoon, do it slip into the pan with hot oil and fry until the pancakes are golden brown on all sides. Drain and dry them with a sheet of absorbent paper and enjoy them immediately, accompanied by a ball of cream ice-cream.
It is a sweet passe-partout, because it is easy to do, it pleases young and old, makes a good impression on any occasion, it is perfect at any time of the day
Easy, soft, tasty, fragrant. In short: the Apple pie! And if an apple a day keeps the doctor away, then let's exaggerate as well. Because apple pie is always good: to accompany a cup of milk and coffee for breakfast, as a dessert at the end of the meal, for the afternoon snack of the kids or to enrich the tea break of 5. Choose the time of day you like more. Or choose not to choose and eat it on all occasions. One thing you have to choose carefully: the type of apple with which to make the cake because, do not forget, the types are many and the differences (taste, organoleptic qualities, consistency) often considerable.
But there is one thing that makes the apple pie really unique and gives great satisfaction in doing it: it is highly customizable, to the point that we could say that without prejudice to the fundamental ingredients, for the rest … space to imagination!
The apple pie by Anna Moroni, photo from "Ricette all'italiana".
The recipe of Anna Moroni
So today we present the famous recipe of the apple pie by Anna Moroni, former conductor with Antonella Clerici di The cook's test and now passed to Italian recipes with Davide Mengacci.
Ingredients
2 eggs, 75 g of granulated sugar, 150 g of flour, 1 Kg of renette apples, cinnamon, a pinch of salt, brown sugar, butter.
Method
Wash, peel and cut the apples into slices. Then pour them into a bowl with some sugar and sprinkle with lemon juice.
In another bowl, break and pour the eggs, then add granulated sugar and cinnamon. Stir with the whisk by hand and adding also the sifted flour and a pinch of salt. Work everything well and then add the apple slices in the mixture and mix also with the help of the hands, given the large amount of apples present.
Grease a baking sheet (24 cm in diameter) and line with baking paper. Pour all the mixture slowly adding a little bit of cinnamon powder and (to taste) a little sugar. Level it well. Finally put the brown sugar.
It's time to bake:170 ° for about 1 hour and a half (but also 2 hours), static oven. As always, the toothpick test is valid.
Complete the apple pie with the icing that we will prepare while waiting for cooking: in a saucepan, stirring, melt butter with brown sugar and a little 'powdered cinnamon.
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