Level: /
Preparation: 45 minutes
Cooking: 35 minutes
Servings: 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 di Matilde macaroons, a combination that makes it perfect for a very tasty snack. Here is the recipe!
Ingredients for the shortcrust pastry
- 4 cups flour
- 7 oz Amaretto di Matilde cookies
- 2,6 sticks of butter
- 7 oz icing sugar
- 4 egg yolks
- lemon/orange zest
Ingredients for the filling
- 4.4 oz whole eggs
- 5.2 oz caster sugar
- 1.3 softened butter
- 1.7 flour
- 1 cup almond flour
- 3.5 oz slightly chopped walnuts
- 7 oz crumbled Amaretto di Matilde cookies
- 5 Renette apples
Preparation
- 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 centimeter thickness using the rolling pin, then use it to line a baking tin having a diameter of 8,6 inches, trim the excess dough, then pour the filling.
- Crumble the Amaretti di Matilde and walnuts on top.
- Arrange the apple slices in a spiral shape, then dust with icing sugar.
- Bake in the oven at 329°F for 30/35 min.