Close your eyes. Can you smell that apple pie scent that makes your head spin? Yes it’s her. Apple pie with a capital T. The best of all. Soft to the point of unbelievable. Without Butter and Without Milk. But of extraordinary goodness. Easy to make, delicious to eat.

And with this premise I also tell you “You will never do enough”. Below are the easy steps to make it happen.


  • 350 g of 00 type flour
  • 3 eggs
  • 200 g caster sugar
  • 1 sachet of baking powder
  • 6 medium apples
  • 1 untreated lemon
  • 80 ml of corn oil
  • 130 ml of water
  • icing sugar to decorate
  • 1 teaspoon cinnamon or vanilla powder (optional)

Wash and peel 3 golden apples and cut them into cubes and sprinkle them with a little lemon juice so they don’t blacken. In a glass mix the water with the oil and set aside. With an electric whisk or a planetary mixer, beat the eggs with the sugar until the mixture is light and fluffy. Gradually add water and oil, previously mixed, continuing to whisk and add a little grated lemon zest if you like.


Continue adding the flour and baking powder a little at a time until you obtain a smooth dough.

Add the apple cubes and mix them into the mixture with a spatula, making slow movements from bottom to top. Add cinnamon or vanilla powder if you like and mix everything together

Separately, prepare a 22-24 cm diameter springform pan by passing a piece of kitchen paper soaked in oil, then line it with baking paper and pour the mixture into it, leveling it. Wash the remaining apples carefully and cut them into thin slices using a mandoline and arrange them on the surface of the cake to form a spiral. Sprinkle with icing sugar and cook in a preheated static oven at 180° for about an hour (checking the cooking with the “stick test”). Remove from the oven, let cool and transfer to a wire rack until completely cool.

Sprinkle the apple pie with icing sugar and serve. It’s incredibly soft, I assure you it’s irresistible, every time I make it it only lasts a couple of days…

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