Apple pie is a must have of the Italian confectionery tradition that never goes out of style. Symbol of family, love, affection, apple pie represents more than a simple sin of gluttony.
A cake that recalls the past where it was often the protagonist of the laid tables above all for its anti-waste functionality. In fact, it was born for the need to preserve fruit, in the absence of the refrigerator.
An evergreen that can be brought to the table all year round but especially in this season where apples are the undisputed protagonists. Perfect as breakfast but also as a snack or to be served as a dessert for an exception to the rule of true taste.
An unusual and crunchy apple pie with an ingredient that makes it very tasty
A simple but soft and tasty preparation, which sees apples as the main ingredient, usually present in the chopped dough. The apples that can be used to create this soft cloud vary according to taste. The most suitable, given their more pasty and less watery consistency are the “rennets”, but all types are fine, just reduce the quantity if they are very watery.
The classic apple pie
Apples are often the protagonists of numerous sweet preparations such as strudel, jams rather than apple pie, apple crumble or the more common classic apple pie.
The standard recipe is very simple to prepare and involves the use of basic ingredients such as eggs, flour, apples, yeast and some flavorings such as vanilla, cinnamon or more simply a grated orange peel.
Today, however, we want to propose a totally innovative version of this great classic of our local cuisine. This recipe, which totally distorts tradition, sees apples as the main ingredient, but what makes it unique is the presence of amaretti, dry biscuits with the flavor of amaretti di Saronno.
Crunchy apple pie with Marsala flavor
Ingredients for 8/10 people
- 4 apples of your choice;
- 500g of macaroons;
- 150 g of breadcrumbs;
- 50 g of butter;
- 80 g of brown sugar;
- 50g of raisins;
- 300 ml of Marsala.
Peel the apples and cut them into thin slices. Put a pan on the heat and add 40 g of butter and brown sugar. When the mixture begins to bubble, dip the apple slices and cook for 5 minutes. Add the raisins at the end of cooking.
In a well-buttered bowl, add ¾ of the crumbled amaretti mixture and sprinkle them with 150 ml of Marsala. Place the apple and raisin mixture on the biscuit mixture and cover with the remaining crumbled amaretti biscuits to be drenched with the remaining Marsala.
Bake at 180 degrees for 30 minutes and serve with a sprinkling of icing sugar or accompanied with cream.
And here is an unusual and crunchy apple pie with an ingredient that makes it very tasty.
(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)