Hi all.
Today we will prepare an absolutely unreal apple dessert, which is often attributed to French cuisine, although its recipe was first found in the book “La Buona Cucina Di Casa”, written by the Semili sisters from Bologna.
This is a pie with a completely unusual consistency — thin, soft apple slices soaked in the most delicate cream with a vanilla-creamy note. Believe me — it's very tasty!
Product set:
- Apples, 1 kg
- Eggs, 3 pcs.
- Milk, 100 ml
- Sugar, 80 gr.
- Flour, 70 gr.
- Butter, 60 gr.
- Vanilla sugar, 10 gr.
- Lemon, 1/2 pcs.
- Pinch of salt
This pie is often sprinkled with almond petals, which were not available in nearby stores, so we don’t have them.
Preheat the oven to 180°C.
Peel the apples and remove the core.
Cut into thin slices (you can use an appropriate grater or, as in our case, a food processor), sprinkle with lemon juice, and set aside.
Melt the butter, mix with milk, add both sugars, a pinch of salt, eggs, shake with a mixer until the sugar dissolves, add flour, bring to homogeneity.
Grease the pan with butter or line it with parchment, lay out the first layer of apple slices overlapping, pour in a little dough, then another layer of apples, more dough, and so on until it’s all over.
Place several thin pieces of butter on the pie, sprinkle sugar on top and place in the oven for half an hour (if you have almond petals, place them 5 minutes before they are ready).
Let the pie cool for about ten minutes and serve, sprinkled with powdered sugar, cinnamon, garnished with a mint leaf, etc.
Bon appetit!
