Banana-apple pie with almonds and semolina frangipane
8 servings
60 minutes
Banana-apple pie with almond and semolina frangipane is an exquisite blend of fruity freshness and delicate nutty aroma. Italian cuisine is renowned for its desserts, and this pie embodies its rich traditions. The semolina frangipane adds airiness and richness to the cream, while the almond liqueur 'Amaretto' adds a refined sweet note. The buttery crust crumbles with each bite, revealing the softness of apples and bananas baked to caramel tenderness. This pie will adorn any tea party or festive dinner. Lavender sugar adds a delicate floral hint, creating a unique gastronomic experience. This dessert is perfect for a cozy family evening or a romantic dinner, offering moments of enjoyment of an Italian masterpiece.
1
For the dough: 300 g of wheat flour, 150 g of butter, 100 g of powdered sugar, 1 egg. Prepare the shortcrust pastry. Beat the softened butter with the sugar, add the egg and flour.
- Wheat flour: 300 g
- Butter: 250 g
- Powdered sugar: 200 g
- Chicken egg: 3 pieces
2
Place the dough in the mold and chill it after pricking it with a knife or fork.
3
For the filling: 100 g butter, 100 g powdered sugar, 2 eggs, 100 g semolina, 2 tablespoons Amaretto almond liqueur, 0.5 kg apples, 1 large banana
- Butter: 250 g
- Powdered sugar: 200 g
- Chicken egg: 3 pieces
- Semolina: 100 g
- Amaretto liqueur: 2 tablespoons
- Apple: 500 g
- Bananas: 1 piece
4
Prepare the cream - beat softened butter with powdered sugar until a very light, fluffy mass is obtained. Without stopping the beating, add two eggs and liqueur one by one. Add semolina and mix.
- Butter: 250 g
- Powdered sugar: 200 g
- Chicken egg: 3 pieces
- Amaretto liqueur: 2 tablespoons
- Semolina: 100 g
5
Place sliced apple and banana on the base. Pour prepared cream over them. Bake the pie for 40 minutes at 200 degrees. Sprinkle with sugar — lavender or orange.
- Apple: 500 g
- Bananas: 1 piece
- Lavender sugar: 2 teaspoons