Torta Di Mele - Italian Apple Pie From My Family's Recipe

A community recipe by FrancescafromItaly

Not tested or verified by Nigella.com

Introduction

This is my family's most famous cake. We often bake it in autumn and winter afternoons, and taste these glorious slices with espresso or a cup of tea while enjoying family tales or chatting with lovely friends. And at the bottom of the recipe, there's a mouth-watering tip from granma making the cake more - if possible- heavenly delicious.

Ingredients

Serves: 6-8

Metric Cups

For the Torta Di Mele

4 apples (golden)
250 grams flour
100 grams butter
150 grams sugar
1 egg
1 egg yolk
125 millilitres milk
1 lemon (grated zest of)
16 grams baking powder (one sachet)
salt

For the Top

2 tablespoons brown sugar
ground cinnamon

For the Torta Di Mele

4 apples (golden)
8⅚ ounces flour
3½ ounces butter
5⅓ ounces sugar
1 egg
1 egg yolk
4 fluid ounces milk
1 lemon (grated zest of)
⅗ ounce baking powder (one sachet)
salt

For the Top

2 tablespoons brown sugar
ground cinnamon

Method

Torta Di Mele - Italian Apple Pie From My Family's Recipe is a community recipe submitted by FrancescafromItaly and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oven to 200° C.

In a bowl mix sugar with butter to make a creamy mix.

Add the eggs, flour, milk, the lemon zest, a pinch of salt and the baking powder. The dough should be creamy, if it’s too thick just add small amounts of milk.

Peel the apples. Slice 3 ½ and put ONLY the other ½ in small chunks into the pastry.

Pour the mixture into a round baking tin, previously buttered and sprinkled with flour.

On the top of it, place the sliced apples as in a radial. Sprinkle 2 spoons of brown sugar and cinnamon.

Bake for 40-45 minutes. Let the cake cool before slicing. Buon appetito!

MOUTH-WATERING TIP: my mother sometimes puts finely sliced bananas on the pastry just before placing the sliced apples. Once it’s baked, it’s creamy and delicious.