This recipe comes from a friend of my mother, Cinzia, who told me that she had developed this recipe by mixing the most diverse apple pie recipes she had tried over the years, until she obtained her perfect Apple Pie!
I have also made it many, many times! and I must say that it is always a great success… and what’s more, it is very simple to make and lighter than expected because the butter is replaced by oil.
Here are all the secrets of this little homemade delight:
Ingredients
- 3-4 ripe apples (golden or fuji, or whatever you prefer)
- 200 g granulated sugar
- the zest of a lemon (or, if you like, vanilla or cinnamon)
- 3 whole eggs
- 125 ml seed oil (the equivalent of a small plastic cup9
- 350 g flour
- 1/2 sachet of yeast
- butter to grease the pan
Peel the apples and remove the core. Cut the pulp into small wedges and put them in a pot or pan and cover it with water. Add 4 tablespoons of sugar and put on the heat. Boil until the apples start to become soft (without exaggerating, they will go in the oven anyway). Drain and let cool (cooked apples are the hottest thing I know, except for caramel)
Meanwhile, in a bowl, beat the 4 whole eggs with the sugar very well (at least 10 minutes with an electric whisk) until the mixture is very very frothy. Slowly incorporate the seed oil without deflating the mixture, mixing from top to bottom, and then the sifted flour with the yeast. You will thus obtain a compact and elastic mixture.
Butter a baking pan and pour in the mixture. Insert the previously blanched apples in the middle and finally sprinkle with granulated sugar.
Bake at 180° for a good hour (do not open the door before 45 minutes to avoid seeing your creation deflate). I recommend that you also keep the oven temperature lower and consequently cook the cake longer. If you have a little more patience the dough will rise better and more slowly with a result… finger-licking good!
