Apple pie is a classic and irresistible dessert. A shortcrust pastry crust wraps a soft filling of sweet, aromatic apples spiced with cinnamon and nutmeg. Perfect to enjoy during autumn or as a winter dessert, this pie is easy to store and stays fresh for several days.
The quantities in this recipe are enough to make a double crust pastry
Peel the apples, slice them thinly, sprinkling with one and a half cups of lemon juice
Mix one cup of sugar, one tablespoon of flour, a pinch of nutmeg and half a teaspoon of cinnamon
Add to the apples
Let them rest while you prepare the pastry: if you prefer, you can also let them rest overnight
Line a baking pan with half of the pastry, place the apples in a mound in the center
Pour the remaining lemon juice
Dot with small pieces of butter or margarine
Place the top crust, cutting a design in the center
Seal the two crusts
Brush the top surface with milk (or cream) and sprinkle it with more sugar
Bake for 10 minutes in a very hot oven
Reduce the heat and bake for at least another 40 minutes
Peeler
Cutting board
Knife
Baking pan
Pastry wheel
Italy
| Energy (kcal) | 176.91 |
| Carbohydrates (g) | 30.73 |
| of which Sugars (g) | 23.62 |
| Fat (g) | 5.79 |
| of which Saturates (g) | 2.85 |
| Protein (g) | 1.8 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.05 |
