After over a month of no show I am back.

I must say, after the long sequel of post I wrote under lock-down I’ve lost the willing to post more.

To be honest I think I made a sort of binge webbing; too much internet, too much blog, too much time on socials.

I’ve also lost the willing to post on Instagram.

The moment we returned to some kind of normality ( work and online school) we also went back to our daily diet; it means I’ve cooked very little the past month.

I only made an exception as on 29th May it was my son’s 10 birthday: his granparents came from Rimini, he wasn’t seeing them since the first half of February so he has been delighted.

I prepared lunch, cooking mainly recipes I’ve already tried and posted; I’ve just tried a traditional apple pie from the book belove: I’ve took so many recipes from this booklet, never have been deluded!

As June started I want to be a good girl and give my readers something new and good!

Please consider the pie isn’t very sweet so serving it with a good custard ice- cream really makes the difference!

Enjoy the recipe!

Print Recipe

American apple pie.

Servings: 8

Ingredients

For the crust:

250 g cold diced butter
500 g all purpose flour
1 tsp salt
50 g icing sugar
7 tbsp cold water
1 tbsp apple vinegar

For the filling:

9 granny smith apples peeled, cored and diced
100 g cane sugar
1 tbsp ground cinnamon
1/2 pod vanilla (seeds only)
50 g butter
3 tbsp cornstarch
2 tbsp lemon juice

For the brushing:

3 tbsp milk
3 tbsp cane sugar

Instructions

Using a mixer combine flour and butter then add all the other ingredients until you have a crumbly dough. Wrap it in cling film and let it rest in fridge for at least 1 hour.
Pre heat oven at 360°F.
Mix apples with cinnamon, sugar and vanilla.
In a glass mix cornstarch and lemon,
Melt butter in a pan, stir in apple, let them bronwn, add the lemon/ cornstarch mixture and cook 5 more minutes.
Divide the dough in two parts, roll out one and line a round pan.
Cover the dough with oven parchment, add a weight ( with dry beans or similars) and bake for 15- 20 minutes.
Remove parchment and beans, put in the baked dough the filling, cover it with the other half dough, rolled out and with a hole in the centre to let the humidity escape.
Brush with milk, sprinkle with cane sugar and bake for about 45 minutes.
Serve with a good quality custard ice cream.