WINE SHOP MIONETTO

Apple pie

Nothing better than an excellent slice of dessert accompanied by a glass of Cartizze DOCG MO Collection to end the meal!

00 flour 250 g

100 g powdered sugar

Cold butter 100 g

Egg (1 medium) 55 g

Salt 1 pinch

Lemon zest 1

FOR FILLING

Golden apples 950 g

Brown sugar 100 g

Lemon juice 1

RECIPE

Prepare the shortcrust pastry by pouring the flour into a mixer together with the cold butter reduced to small pieces. Operate the blades several times until you get a sandy mixture. Add the icing sugar and then grate the zest of an untreated lemon, being careful to take only the yellow part and not the white one which is bitter. Stir in the lightly beaten egg and a pinch of salt. Run the mixer again at low speed and transfer the mixture to the pastry board. Compact with your hands until you get a smooth dough and wrap it in cling film letting it rest in the refrigerator for at least an hour.

Meanwhile, peel and cut the apples first in half and then into slices. Place the apple slices in a bowl and sprinkle them with the lemon juice. After the rest time of the pastry, recover the dough, lightly flour it and roll it out with a rolling pin on a pastry board until it reaches a uniform thickness of about 5mm. Wrap the pastry spread on the rolling pin and unroll it on a mold of 28 cm in diameter. Make the pastry adhere with your hands on the edges and on the bottom of the pan then remove the excess dough from the edge with a small knife. Prick the base with the tines of the fork and stuff the pastry with the apple slices, laying them radially. With the excess pastry create the classic decorative lozenges.

Finally, sprinkle the surface with brown sugar and bake in a preheated static oven at 180° for 50 minutes.