“Grandma’s Apple Pie” is a cherished creation that transcends time, a timeless treasure passed down through the ages.
With each slice, this delicacy whispers stories of grandmothers’ tender hands and warmth-filled kitchens.
It is a slice of Italy’s heart, a piece of Nonna’s soul and a culinary experience that unites the past with the present.
Join me in recreating the magic of ‘Torta di Mele della Nonna,’ preserving the legacy and flavor of this beloved Italian classic.
INGREDIENTS FOR 10 inches round pan
- 300 grams of All-Purpose Flour (equivalent to approximately 2 3/8 cups)
- 3 teaspoons of Baking Powder
- 3/4 cup of Granulated Sugar
- 3 Eggs
- 7 tablespoons of Soft Butter
- 1/2 cup of Milk
- 4 Apples
- Zest from 1 Lemon
- A Pinch of Salt
- Powdered Sugar to taste
*For a gluten-free alternative, you can use gluten-free all-purpose flour and add 3/4 teaspoon of xanthan gum.
Begin preparing the apple pie by mixing the butter and granulated sugar in a bowl until evenly combined.
Gradually add the eggs, one at a time, followed by the milk and lemon zest. Stir well after each addition.
Sift the flour and baking powder, then add them to the mixture with a spatula.
Add a pinch of salt to enhance the flavors.
Peel the apples, cut them into cubes and gently incorporate them into the batter.
Transfer the batter to a 10-inch diameter round mold, buttering it and leveling it evenly with a spoon.
Bake in a preheated 350° oven for 40 to 45 minutes, or until the center of the cake is firm and the top is lightly browned.
Halfway through the baking time, rotate the cake to achieve even baking.
Allow the cake to cool, then run a knife around the edges to release it from the mold.
Carefully unmold the cake, making sure the apple design is on top, and remove the baking paper.
To finish, serve the cake dusted with powdered sugar to taste.
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