Apple pie with milk
5 servings
60 minutes
Milk apple pie is a delicate and airy dessert inspired by Italian cuisine. Its roots trace back to traditional village recipes where simple ingredients turn into culinary masterpieces. The soft dough enriched with milk and eggs serves as the perfect backdrop for juicy apples that add natural sweetness and a hint of tartness to the pie. The aroma of cinnamon adds cozy, warm notes, evoking memories of home baking. This pie pairs wonderfully with a cup of tea or coffee, and its simplicity makes it an ideal choice for family breakfasts or festive tables. The lightness and airiness of the dough make each slice soft and melt-in-your-mouth, leaving a pleasant aftertaste.
1
We separate the whites from the yolks.
2
Whip the egg whites with a mixer until stiff peaks form, gradually adding sugar.
- Sugar: 1 glass
3
Then we add the yolks and baking soda one by one here.
- Chicken egg: 3 pieces
- Baking soda: pinch
4
We pour milk.
- Milk: 200 ml
5
Slowly add the flour while continuing to beat at low speed.
- Wheat flour: 2 glasss
6
When the dough reaches the consistency of thick sour cream, add cinnamon and pour in vegetable oil.
- Cinnamon: to taste
- Vegetable oil: 1 tablespoon
7
We cut the apples into small cubes.
- Apple: 1 kg
8
Pour the dough into the parchment-lined mold and sprinkle apples on top.
9
Place the mold in a preheated oven at 180 degrees for 35-40 minutes, depending on the height of the mold's walls. It's better to use a wide mold with low sides.
