American apple pie.

Apple pie

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!

una merenda a new york

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!

American apple pie.

Servings: 8


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


  • 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.

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