Each family has its own recipe. Transcribed on faded sheets, on old cookbooks or even handed down only by word of mouth.
It is that of the queen of home desserts, the mel cakeis. There is no one like the other and each carries a story. What to do with ingredients and doses, but above all with affections and memories that have just that scent, the scent of freshly baked apple pie.
Our advice? The Apple Renetta Melinda, which releases an unmistakable sweetness both raw and cooked, without losing that touch of acidity that makes it perfectly balanced. Not only that: the Renetta apple is a real concentrate of polyphenols, essential for well-being thanks to their antioxidant function.
That's why we recommend the Renetta apple for the apple pie, with a delicious variant: a crunchy dough made of Amaretti biscuits is biscuits. To begin a new tradition to pass on.
4 rennet apples
125 g of Saiwa Gold bucket biscuits
50/60 g of butter at room temperature
125 g of amaretti di Saranno
5 spoons of sugar
Turn on the oven at 180 degrees. Take a 24 cm diameter pan and line it with parchment paper. Wash the apples, remove the core and peel them, then cut them into slices about 1 centimeter high.
Chop the biscuits together with the amaretti biscuits and put the mixture in a bowl together with the sugar, mixing everything carefully.
Start composing the cake by covering the base of the cake pan with the slices of apples, arranged side by side.
Fill the holes in the center of the apples and the spaces between the slices of apples with the chopped biscuits and amaretti and sprinkle the surface with flakes of butter.
Make another layer of apples and continue with the same procedure as before going on with the layers until all the ingredients are used up (three should come). The last layer must be that of biscuits / amaretti / sugar, completed with flakes of butter.
Bake in a hot oven for about 1 hour and serve.