Mouthwatering Light Apple Pie Recipe
There’s nothing like the smell of an Apple Pie baking in your oven.
Not to mention the undercounter tasting of the raw dough before baking it, a small moment of absolute enjoyment to which we have all succumbed.
Sometimes, it doesn’t really matter what time of year it is, you just need the comfort of an apple pie or something that smells like home. This goodie has warmed up the atmosphere of one of our quarantine days, as a tiny gesture of familiar love; a sweet attempt to lift the spirits in a period of deep despair, at least for a moment.
This Apple Pie is the lightest and the most delicious that your could ever bake! No lie!
Made with integral and genuine ingredients, to emphasize the flavor of the latest seasonal apples, combined with the freshness of the lemon.
Why you should keep an Apple Pie simple.
There are so many wonderful recipes to make Apple Pie, since we all love it! What happens sometimes is that the use of too many ingredients (eggs, butter, cinnamon, milk, cream, etc) may not properly enhance the genuine flavour of the Apples, and would make it more complicated than how it is! This Light Water-based Apple recipe is intended to be an easier, lighter version with all the delicious taste but without all the accessory ingredients. Less is more, and this recipe is the edible prove!
Magic Ingredients.
250g Integral Flour
60g Potato Starch (Or any other starch!)
170g Brown Sugar
200ml Natural Water
70ml Olive or Seeds Oil
1 Big Bio Lemon
7 small apples
1 Packet of Baking Powder
Vanilla (Raw Minced is healthier!)
Salt
Use a 20cm Ø springform pan(Tortiera a cerniera!)
Making of.
Make sure you follow this exact order for the perfect magic!
Combine in a bowl the flour, starch, abundant lemon skin and sugar (leave some sugar aside for the final garnish! PLEASE DO!)
Mix the powders and add a pinch of salt.
Add the water, the juice of a lemon and the oil (leaving some aside for the final garnish!)
Warm up the fan oven to 160° (Fan = ventilato)
Cut the apples* into cubes + one into beautiful slices for the surface layer (Aesthetics matters! You’ll not regret!)
Add the baking powder* and the raw vanilla
Incorporate, incorporate…..keep incorporating!
Alternate batter and cube apples in two layers. After the last layer of batter, arrange the apple cut into slices beauuuutifully.
Add the remaining oil and sugar on top.
Bake for a minimum of 45min. After 45min check if cooked every ten minutes with a toothpick*!
Once it’s ready, let it rest for at least one hour before devouring it!
Notes and tricks.
*You shall cut the apples after preparing the main batter to avoid early oxidation.
*You shall add the baking powder as last passage before assemble the cake, to avoid the batter to rise out of the oven!
*Not all ovens are the same! Once 45 minutes have passed, check the internal cooking with a wooden toothpick. Put it in the cake, if it comes out wet and with the dough attached, the cake is not cooked, try again every 10 minutes. The cake is cooked when the toothpick comes out dry. (Pay special attention to the center of the cake!)
Feel free to use the apples that you love the most, just make sure they’re not excessively juicy!
Don't make the mistake of ignoring a different pan size! If you use a pan with the largest diameter, make sure you decrease the cooking time and lower the temperature of the oven.
As final touch, once cold, sprinkle the cake with icing sugar and a magical drizzle of honey.