La apple pie for every day 

Grandma's pies ... this in particular has always come to my mind.
It was not a cake for special occasions:
simply a cake for every day; but very good!

 And if I was there, of course, I had to collaborate in the preparation ... at the beginning I started to cream the butter and sugar and then I learned to whisk the egg whites perfectly, without mechanical aids!
Meanwhile my grandmother prepared everything else and I stayed there, waiting for the cake to come out of the oven and cool enough to finally be bitten! 

I had never transcribed the recipe and so I recreated it, a little 'by heart, a little' comparing similar versions.

And I still like it!

 It is not a complicated cake: as I wrote it is a dessert that is good for every day; here's how to prepare it. 

Ingredients:

Preparation:

First, peel the apples and cut into slices.
Keep them aside in a bowl with a little lemon juice and sugar (if you want to add an idea, but just an idea, of cinnamon - I like it).

Mix carefully sugar and butter until creamy
(if you prepare the dough by hand it is useful to work the butter first with the fork until it is already creamy, then incorporate the sugar little by little).
Continue with the egg yolks, stir and pour the milk.

 At this point add the flour, little by little, and finally vanilla and yeast for cakes (if you use vanilla yeast you can avoid adding vanilla).

Whisk the egg whites to snow (I have always done this, others do not use it; it gives me the idea of ​​a softer dough - and then my grandmother was like that!) and add them gently to the dough (v. dough variant).

 Pour into a buttered and floured cake tin. Add the apples letting them penetrate into the dough (it is very easy, the dough is very soft). Bake in 180 ° for 40 '(static oven or hot air with lower heat).

At the end of cooking, however, check that the cake is cooked well (usual method of the steccolino ...).
Sprinkle with powdered sugar and let cool on a wire rack.
Slicing and eating.

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• If you happen to go ahead do not forget that it is also excellent the next morning, at breakfast!
• Since you have to squeeze the lemons to dress the apples, you can also scratch the rind and add it to the dough, if you want: it works very well.
• Whisk the egg whites to snow: add a ct. of lemon juice with egg whites, before starting to whip them, will make the mixture more stable.
• Mixture variant: If you want to add whole eggs to the mixture of butter and sugar:
  beat the eggs (already at room temperature!), with a few drops of lemon, so as to mix egg yolk and egg white before adding them; then pour slowly with the whisk at maximum and continue to whisk, at maximum speed, for at least five minutes.
  It will have to be a very stable compound, almost like a sponge cake.
• After having buttered the pan, you can replace the flour with breadcrumbs: it gives an extra touch to the edge of the cake. And if you are in a hurry ... well-folded baking paper.
  As you can see in the following photos, apples can be simply cut in half and added to the mixture; during cooking they will not sink completely giving a particular aspect to the dessert.
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• As an alternative to powdered sugar to be put at the end of cooking, you can sprinkle the mixture of sugar - even better than raw sugar - before baking.
• For a larger cake use a cake tin from 26 Ø cm and increase the ingredients by a third (divide the quantities by two and multiply by three - for those who are as strong as me in high math ...)
• Other cakes with apples: Grandma Duck cake -1, Apple pies for all occasions, The apple tart, another!

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