The usual apple pie, revisited and upside down!

 Taking up the recipe for a cake that has been prepared successfully for years is always a gamble.

Especially if it is one of the grandmother's!
But, however ... trying some variations gradually I managed, according to those who eat it with gusto, to put on the table a very tasty version!

A version that, on the one hand, simplifies the preparation of the dough and, on the other, solves some problems caused by apples that release excessive humidity.

Here a brief digression: the best apples for pies are, always and in any case, renette (here in the variant russet - also Schöne aus Boskoop o Renette von Montfort)

In practice, the dough was worked with all the ingredients at room temperature (like that of my plum-cakes, thus avoiding the whipped egg whites) with the addition of milk.

Apples… instead of being added on top of the dough, just before baking, they were placed on the bottom of the mold (optionally, with or without a generous sprinkling of sugar!) And then covered with the dough.

There is always a dessert that is good for every day.

Now, starting as always with the ingredients, let's start cooking!

Ingredients:

Preparation:

First, peel the apples and cut each one into six wedges (the ideal apple cutter is ideal).
Set aside in a bowl with a little lemon juice and sugar
(wanting to add an idea, but just an idea, of cinnamon - I like it).

Mix the sugar and butter carefully until you get a cream (if you prepare the dough by hand it is useful to work the butter first with a fork until it is already creamy; then gradually incorporate the sugar). continue with the egg yolks, mix and pour in the milk.

Both the butter with the sugar, first, and the eggs added, then, will be whipped for a long time.

 Sift the flour, add the salt, baking powder and vanilla.

Then add it to the rest of the mixture, little by little, stirring gently, until it is all incorporated.

Line the bottom of a ring cake pan (the one suitable for the doses used) with parchment paper and grease and flour the edges.
(I generally prefer to replace the flour with very fine breadcrumbs)

Arrange the apple wedges closely together to cover the entire bottom of the pan, sprinkling, if desired, with sugar or sugar grains.
(sometimes I even put some flaked almonds!)

Gently pour the mixture over the apples, distributing it throughout the pan and bake in a preheated (static) oven at 200 ° C.

Lower the temperature to 180 ° C and cook for about 45 '(each oven, I will never tire of repeating it, has its own history and its times: check the cooking!)

At the end of cooking, however, check that the cake is cooked well (usual method of the steccolino ...).

Remove the cake from the oven and wait a few minutes.

Then check that the edge is well detached (if necessary use a thin spatula),
open the ring carefully, without removing it,
place a wire rack on the mold,
overturn, and finally remove the base and the ring of the mold by removing the parchment paper certainly very stuck to the apples !!!

Sprinkle with powdered sugar and leave to cool on the wire rack.

Slicing and eating with pleasure.

Buon appetito!

ADVICES AND NOTES:

•  Recipe, text only: to print or download.
• Variation: part of the apple slices on the bottom of the tortera and the rest, chopped, mixed with the dough just before pouring it into the pan.
• 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.
• See also: Grandma Duck cake -1, Apple pies for all occasions, The apple tart, another!

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