Apple Pie
5 from 1 vote

Italian Apple Pie with no fail pastry

A classic apple pie with an Italian twist and easy and forgiving pastry
Prep Time20 mins
Total Time1 hr
Servings: 12
Author: Marcellina

Ingredients

Filling:

  • 5 Granny Smith apples (peeled, cored and cut into small dice)
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

Crust:

  • 125 grams (4 oz) salted butter
  • 1/2 cup sugar
  • 1 large egg
  • 1 large egg yolk ((white reserved))
  • 1 teaspoon cinnamon
  • 1 1/2 cups plain flour
  • 1/4 cup polenta or finely ground cornmeal
  • 1/4 cup finely ground semolina
  • 2 teaspoons baking powder

Instructions

Filling

  • In a frying pan melt the butter then add apples, sugar and cinnamon.
  • Gently cook for 5 minutes stirring every now and then. Cool it a little before pouring into the crust.

Dough

  • Beat butter and sugar until well blended and creamy. I used my stand mixer. You could use a hand held beater or a wooden spoon and a bit of muscle.
  • Add the egg and egg yolk. Beat to combine - it will look curdled but that's ok.
  • Sift the flour, baking powder and cinnamon.
  • Add sifted flour together with polenta and semolina to the butter mixture. Stir until just combined and mixture forms a dough
  • If you have time the dough can be rested in the refrigerator for 30 minutes. If not continue with the recipe.
  • Preheat oven to 180C/375F. Butter a 25cm/10inch shallow flan tin with removable base. Really you can use whatever you have but remember to adjust baking time if you use an alternate pan. This particular pan makes it easy to remove that pie when it's done.
  • If the pastry has rested and chilled, roll it out on a floured surface into a round larger than the flan tin.
  • Wind the pastry around the rolling pin to move it to the flan tin easily. Ease the pastry into the tin. There will be extra pastry above the rim of the tin. (You want that).
  • If the pastry has not rested, simply press into the flan tin, pushing it up the sides and a little bit higher if you can.
  • Spoon the apple mixture evenly into the pastry lined tin and if you have overhanging pastry now is the time fold it onto the apples allowing the apples to show in the middle.
  • Brush pastry with reserved beaten egg white.
  • Bake the pie in preheated oven for about 30-40 minutes or until it is golden brown.
  • Remove from the oven.
  • Can be served warm or at room temperature. Dust with icing sugar before serving.

Notes

  • This pastry is very forgiving. It is not a problem to break pieces off to patch up holes, splits or shortcomings.
  • If you don't have enough apples, make up the quantity with a pear or two.
  • I like it well browned and crispy but each oven is different. Check and turn the pie, if necessary for even browning. You may find 30 minutes is enough baking time.