ADD A TOUCH OF ITALY (AND CINNAMON) TO YOUR APPLE PIE

With only a few weeks before Christmas, today we would like to talk about an ingredient that can never be missing during this time of the year, a spice that can give an extra touch to all preparations, thanks with its unmistakable scent: cinnamon.

Cinnamon can be used in sticks, in powder or crushed, and is ideal for a vast range of desserts, herbal teas, smoothies, but also savoury dishes... and obviously as the key ingredient for one of the simplest but tastiest desserts of the Italian Christmas tradition: apple pie. This is a slightly lighter Italian recipe without eggs that can be made with few ingredients, and in few easy steps.

Ingredients:

- 2 red apples

- 220g Pivetti 00 flour

- 150g extra fine white sugar

- 1 sachet of Baking Powder with Vanillina by Paneangeli (16g)

- 100g unsalted butter

- 200ml milk

- lemon juice

- cinnamon to taste

- icing sugar by Paneangeli to taste

Wash the apples, peel them and cut them into thin slices. Put them in a bowl with a bit of lemon juice and leave them to flavour for a few minutes.

In a large bowl put the flour, sugar and baking powder and mix. Then add the milk, a bit of cinnamon and melted butter and work the dough until the mixture is smooth and free of lumps. Now put half of the cut apples and mix to mix them.

Transfer everything to a baking tray lined with baking paper. Arrange the remaining apples in a radial pattern and add a little sugar to the surface. Now bake in the oven at 180° C for 40 minutes. Remove it from the oven, let it cool and garnish with a sprinkle of icing sugar... and your Italian apple pie is ready to be enjoyed!

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