Simili Sisters' Apple Pie
10 servings
70 minutes
The recipe for apple pie from sisters Margherita and Valeria Simili from Bologna, who wrote several books on baking and made their family bakery a city landmark, threatens to surpass the popularity of the French pie of the Tatin sisters. It is even easier to prepare than the tarte Tatin, there is little dough in it, and a lot of apples. As a result, the texture of the pastry resembles marmalade: as it rises, the airy dough only slightly envelops the apple slices, which are covered with a caramel crust, and a piece of butter is placed on top of the pie.
1
Peel the apples and slice them thinly, drizzle with lemon juice to prevent browning (sisters recommend the 'golden' variety).
- Yellow apples: 1 kg
- Lemon: 1 piece
2
Beat the eggs with sugar, salt, zest, add flour with baking powder and milk. Whisk everything until the mixture is smooth.
- Chicken egg: 3 pieces
- Sugar: 120 g
- Salt: pinch
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Milk: 100 ml
3
Grease the baking tray with oil and sprinkle a little sugar.
- Butter: 50 g
- Sugar: 120 g
4
Mix 2/3 of the apples with the dough, randomly place the remaining third on top (preferably in a round shape of 27-28 cm). Don't be afraid: it seems like there's very little dough and a lot of apples. It lightly wraps around the apples, and that's the point. It will rise in the oven.
- Yellow apples: 1 kg
5
Take firm butter and place it in tiny pieces on the apples, then sprinkle a little sugar and cinnamon on top to taste.
- Butter: 50 g
- Sugar: 120 g
- Cinnamon: to taste
6
Preheat the oven to 180 degrees and bake for 35-40 minutes.
7
You can leave some slices to beautifully arrange on top of the pie.
