Apple pie with mint
12 servings
45 minutes
Apple pie with mint is an elegant blend of traditional Italian baking and refreshing mint notes. Inspired by Mediterranean culinary traditions, this pie combines the tenderness of apple puree, the lightness of egg whites, and the aroma of vanilla with the pleasant coolness of mint extract. Its taste is soft, slightly sweet, with light herbal undertones creating a unique harmony. Perfect for summer tea time, especially with fresh green tea. The layer of mint cream makes it special, and chilling before serving adds freshness. This pie will be a sophisticated ending to dinner, bringing a touch of elegance and sweet nostalgia for sunny Italy.
1
Preheat the oven to 175°C.
2
Mix flour with baking powder, salt, and soda. Beat softened margarine with 1.5 cups of sugar. While continuing to beat, add apple puree, milk, 4 egg whites, and vanilla. Combine the flour and apple mixture.
- Pancake flour mix: 2.3 glasss
- Baking powder (raising agent): 2 teaspoons
- Salt: to taste
- Sugar: 3 glasss
- Baking soda: 0.5 teaspoon
- Margarine: 2 tablespoons
- Apple sauce (puree): 0.5 glass
- Milk: 0.5 glass
- Egg white: 6 pieces
- Vanilla: to taste
3
Grease the baking pan with oil. Place the dough in the pan and bake for 35-40 minutes. Cool the finished cake and cut it into 2 layers.
- Margarine: 2 tablespoons
4
To prepare the mint layer, dissolve sugar in water, add egg whites and cream of tartar, and cook in a water bath for 5 minutes, stirring occasionally. Remove from heat, add mint extract, and whisk thoroughly.
- Sugar: 3 glasss
- Water: 0.3 glass
- Egg white: 6 pieces
- Cream of tartar: 0.5 teaspoon
- Mint extract: 0.5 teaspoon
5
Layer the cakes with part of the filling, and cover the surface of the cake with the remaining.
6
Cool the finished pie in the refrigerator.