Apple pie

Apple Pie is a classic of American cuisine, but I’ll give you a version with an Italian touch.

Ingredients

• 500 grams of shortcrust pastry
• 800 grams of apples (Golden or Renette)
• Juice of 1 lemon
• 150 grams of sugar
• 1 teaspoon of ground cinnamon
• A pinch of grated nutmeg
• 30 grams of butter
• 1 egg for glazing
• Brown sugar as needed for sprinkling

Preparation

1. Roll out half of the shortcrust pastry into a thin layer and line a previously buttered and floured pie dish with it, leaving the edges free.
2. Peel the apples, core them and slice them thinly. Place them in a bowl with the lemon juice, sugar, cinnamon and nutmeg, and mix well.
3. Spread the apples over the shortcrust pastry base and dot the top with butter.
4. Roll out the other half of the shortcrust pastry, cover the apples and seal the edges well by pressing with your fingers or the tines of a fork.
5. Make a few cuts on the surface of the pie to allow steam to escape during baking. Brush the surface with the beaten egg and sprinkle with brown sugar.
6. Bake in a preheated oven at 180 °C for about 40 minutes or until the pie is golden brown.
7. Remove the pie from the oven and let it cool before serving.

Trivia

Apple Pie is so rooted in American culture that the saying “as American as apple pie” is a common expression to indicate something typically American. In Italy, this pie has gained popularity with some regional variations that may include the addition of dried fruit such as pine nuts or walnuts.