Torta di mele, a classic Italian apple pie, is deliciously fruity, moist, and easy to bake. This recipe will sweeten your autumn - I promise!
How to make an Italian apple pie: Once, a friend asked me for a good recipe for the so-called torta di mele. At first, I only had questions in my mind. Yes, we love apple pie in general, and I love Italy, but I had never come across the combination. Fortunately, this has changed.
Taste and Occasion
A few days ago, I got what felt like 10 kilos of apples from my grandma's garden, which she transported halfway across the republic for us. But what to do with them? Four people like us don't eat this amount of fruit in a short period! Unless you bake a huge Italian apple pie 🙂 ! The cake is not only incredibly moist, fruity, and easy to make - it also contains a comparatively large amount of apples. So it's just the thing to use up your harvest.
I have unceremoniously "requested" the recipe for the apple pie Italian style from a genuine native Italian. However, I have used significantly (!) less sugar. It still turned out well-sweet. In addition, I have chosen other ingredient amounts because I wanted to bake the cake in a particular pie dish. Gosh, did it turn out delicious!
How to make the Italian Apple Pie
Let's start with this straightforward Italian apple pie recipe. In the beginning, preheat the oven to 350°F/175°C. Grease the springform pan or pie dish and dust with some flour. Peel and core the apples, cut or slice them into thin slices, and sprinkle them with lemon juice.
Now, beat the eggs with the sugar until foamy. Stir in the melted butter alternately with the flour-baking powder-salt mixture. Finally, add the milk a sip at a time. The batter should be pretty firm. Fold the apple slices into the dough with a pastry scraper. Pour into the pan and smooth down. It's time to bake your cake for about 50 minutes until golden and cooked through (it's best to test with a stick). If it browns too quickly, it is best to cover it with aluminum foil. Enjoy your Italian feeling!
This vegan apple pie without eggs, butter, milk or added sugar turns out nice and fruity, moist and soft. Perfect for babies, toddlers, allergy sufferers and anyone who wants healthy snacking.
I used a lot of apple slices for my recipe, so the Italian apple pie becomes just delicious, fruity, and moist. The motto: lots of cake, lots of fruit, little dough. And one thing, the apple pie from Italy will guarantee: It will sweeten your autumn!
Italian Apple Pie
- 1 springform pan (9.5-10 in / 24-26 cm)
- 5 apples, large, approx. 750g
- 1 tablespoon lemon juice
- 2 eggs, medium
- 180 grams (1 cup) sugar
- 100 grams (⅖ cup) butter, melted
- 200 grams (1 ⅔ cups) all-purpose flour
- 3 teaspoons baking powder
- 1 pinch salt
- 120 milliliters (8.1 tablespoons) milk, coarse
- Preheat the oven to 350°F/175°C. Grease the springform pan or pie dish and dust with some flour. Peel and core the apples and cut or slice them into thin slices. Sprinkle with lemon juice.
- Beat the eggs with the sugar until foamy. Stir in the melted butter alternately with the flour-baking powder-salt mixture. Finally, add the milk a sip at a time. The batter should be pretty firm.
- Fold the apple slices into the dough with a pastry scraper. Pour into the pan and smooth down. Bake cake for about 50 minutes, until golden and cooked through (it's best to test with a stick). If it browns too quickly, it is best to cover it with aluminum foil.
Probably there is not one typical Italian apple pie but different ones. Just as there is not only one German apple pie, as you can see in our many apple pie recipes (for example, the cake with cinnamon cream, the classical sheet cake, or the basic apple pie recipe). If I understood the Italian correctly, the torta di mele is usually made with apple slices and dough with liquid fat. Many recipes on the web also go in this direction.
Cantuccini with almonds and lemonCantuccini with almonds and lemon
Original German Zwiebelkuchen
Leave a Reply