Pie with Apples, Walnuts and Amaretti di Matilde Macaroons

For the shortcrust pastry:

500g flour

200g Amaretti  macaroons

300g butter

200g icing sugar

4 egg yolks

lemon/orange zest

For the filling:

125g whole eggs

150g caster sugar 150g softened butter 50g flour

150g almond flour 100g slightly chopped walnuts 200g crumbled Amaretti  macaroons

5 Renette apples

Start mixing butter and icing sugar, add flour, egg yolks and the grated lemon/orange zest.

When the shortcrust pastry is even, allow it to rest in the refrigerator for one hour.  Prepare the pie filling: put butter and sugar in a bowl, mix well using a whisk and add one egg at a time, then add the standard flour and finally the almond flour.

Wash the apples and cut them in half, then slice.  Roll out the shortcrust pastry to half a centimetre thickness using the rolling pin, then use it to line a baking tin having a diameter of 22cm, trim the excess dough, then pour the filling.  Crumble the Amaretti biscuits and walnuts on top.

Arrange the apple slices in a spiral shape, then dust with icing sugar.

Bake in the oven at 165°C for 30/35 min.