The usual apple pie ...
this time decorated!
La my apple pie, the one that every time I get bitten and bring to the table.
Excellent, but to break the monotony, every time with a different look!
As in this version.
Read the rest of the recipe ...
Instead of slicing the apples into small pieces or sliced to let them sink into the dough, this time I'm limited to get eight slices of each apple.
And instead of letting them sink from the cut, I placed them flat, carefully, on the surface of the dough ready to come fired.
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In this way, while just sinking, and they have given a beautiful design to the surface of the cake.
Here it is freshly baked!
Then, as always, it has been left to cool on a wire rack sprinkled with powdered sugar.
Powdered sugar to pass again a second time before bringing it to the table.
The design remains perfectly highlighted.
And the taste?
Great, as always!
ADVICES AND NOTES:
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- Excellent for breakfast, afternoon tea and after dinner as well, sunk in an armchair reading a book (of kitchen, of course!)
