Layered Italian Apple Pie
6 servings
60 minutes
Layered Italian apple pie is an exquisite dessert inspired by classic Italian culinary traditions. Its airy dough infused with lemon aroma creates a perfect balance with juicy apples, giving the pie tenderness and sweetness. This recipe likely has roots in Tuscan cuisine, where apples and citrus are often combined in desserts. Baked to a golden crust, the pie exudes a warm, fruity aroma that awakens the appetite. The addition of fresh rosemary adds a subtle herbal note, making it an ideal complement to a cup of fragrant tea or coffee. This pie can be served as an elegant finale to dinner or enjoyed in a cozy home atmosphere. Its simplicity makes it accessible even for novice cooks, while its taste is unforgettable.
1
Preheat the oven to 180 degrees.
2
Beat 4 eggs and 120 g of sugar with a mixer until the mixture increases in volume.
- Chicken egg: 5 piece
- Sugar: 145 g
3
Place the beaten eggs in a water bath and continue mixing with a mixer on low speed. When the mixture thickens, remove from the water bath and beat for a while longer until it cools slightly (otherwise the eggs may cook!).
- Chicken egg: 5 piece
4
Melt the butter.
- Butter: 125 g
5
Grate the lemon zest on a fine grater and squeeze the juice from half a lemon.
- Lemon: 1 piece
6
Beat the remaining egg lightly with a fork and combine half of it with flour, lemon zest, baking powder, and salt. Pour in the melted butter and milk, and mix everything.
- Chicken egg: 5 piece
- Wheat flour: 150 g
- Lemon: 1 piece
- Baking powder (raising agent): 1 teaspoon
- Sea salt: pinch
- Butter: 125 g
- Milk: 0.5 glass
7
Gradually add the custard egg mixture, mixing each time to achieve a uniform dough.
- Chicken egg: 5 piece
8
Remove the core from the apples, slice them thinly, and drizzle with lemon juice.
- Green apples: 6 pieces
- Lemon: 1 piece
9
Layer one layer of apples in a deep baking dish, sprinkle with the remaining sugar, spread 1/3 of the dough evenly. Then — another layer of apples, more dough, again apples and the remaining dough.
- Green apples: 6 pieces
- Sugar: 145 g
10
Send the pie to the preheated oven for 40 minutes, check readiness with a toothpick - it should come out dry.
- Green apples: 6 pieces
11
Cool the pie in the mold, then cover the mold with a plate, flip it over, and decorate with rosemary leaves.
- Fresh rosemary: 2 pieces
