PREP: 45M
COOK: 35M
SERVING: 8 people
AUTHOR: Matilde Vicenzi
A classic dessert, one of those for which you always find a little space at the end of your meal: because, let’s be frank, apple pie is an evergreen classic you can never say no to! This version is made with walnuts and my Amaretti d’Italia macaroons, a combination that makes it perfect for a very tasty snack. Here is the recipe!
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For the shortcrust pastry:
500g flour
200g Amaretti d’Italia 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 d’Italia 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 d’Italia 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.
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