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Grandma Duck's Apple Pie - 1

The apple pie of Nonna Duck

When as a child I read Mickey mouse I was always fascinated by those covered fruit cakes Grandma Duck He began to cool on the windowsill, and which were then quickly devoured by grandchildren or somewhere greedy passing.
Over the years I have tried many versions, all good.

This, among all, is the simplest and, according to friends, exquisite.

Nothing but an apple pie covered and, if we leave the time necessary to peel all the apples, it is also quick enough to prepare.

But not to eat:
you must have the patience to wait until it has completely cooled!

For this preparation, although wishing it is possible to use one classic shortbread it is advisable to use the dough described here:
It is significantly easier to work and its taste will fail to be higher than that of the filling.

Now we just have to start.

Ingredients, for a Ø 26 cm cake tin:

Dough:

00 cup flour

g

425

butter (room temperature)

g

250

XNUMX/XNUMX cup sugar

g

125

sale

pinch (made with three fingers)

1

egg

pz

1

egg (egg white only)

pz

1

vanilla (optional)

pinch (made with three fingers)

1

lemon peel (optional)

QB

Stuffed:

apples (renette type)

g

1'300

lemon juice

CT

1

XNUMX/XNUMX cup sugar

g

75

cinnamon

ct

1

nutmeg

pinch (made with three fingers)

1

ground ginger

pinch (made with three fingers)

1

raisins (optional)

g

50

Decoration:

egg (only yolk)

pz

1

XNUMX cups milk

CT

1

Preparation:

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If possible mix with the kneader all the ingredients, taking care to use butter previously allowed to soften at room temperature.
Remember to fear aside, in a bowl, an egg yolk to use for decoration!

After about ten minutes, work the dough on the freshly floured work surface by hand.
Then wrap it in plastic wrap (or close it in a bag from frozen) and let it rest in the refrigerator for at least half an hour.

Preheat the oven to 180 ° (static) or 160 ° (ventilated).

Peel the apples, remove the cores and cut into small pieces.
Mix well with all the other filling ingredients in a bowl and keep aside.

Take the pan and, before tightening the ring, arrange on bottom of a sheet of parchment paper:
It will be a great help to transfer the cake, cooked and already left to cool, on the serving plate.
Roll out half of the dough with a rolling pin until you have a Ø 26 cm disc.
Place it on the bottom of the cake tin.

With half remaining of the remaining mixture form a long cylinder.
Place it into the pan and, spianandolo with your fingers, form a top edge ca. four centimeters.

Flatten, if necessary on a film or a sheet of parchment paper, the rest of the mixture forming a lid of Ø 26 cm.
Keep it temporarily aside.

Stuff the cake tin with the filling, then draw it well with your fingers:
It must remain a small part of the edge discovery.

Close the pan with the pastry lid previously prepared by welding the edges well.

Mix the egg yolk with milk and brush well the surface of the cake.
With a small knife, radially cut the lid so as to favor the outflow of the steam during cooking.

Bake in preheated oven at 180 ° (static) or 160 ° (ventilated) and cook for 60 '.

Remove from the oven and place the cake pan without opening it on a wire rack.
Using a small knife, carefully remove the edge of the cake from the ring of the cake tin without opening it and removing it until the cake is completely cooled.

E, last but not least, The cake is ready to be enjoyed!

Bon appetite

ADVICES AND NOTES:

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  • If the raisin does not please everyone, it can be safely left aside: in this cake is a more for those who love it but does not affect the final result.
  • I, personally, always put the aromas (eg citrus zest or vanilla) in almost all mixtures ... it can be easily overlooked, however, in this case.
  • See also: The cake of "Nonna Papera" - 2