Italian Apple Pie: the delicious dessert recipe with a creamy inside

This Italian apple pie is a mouthwatering dessert with a creamy inside. The shortcrust pastry is made of yeast and milk, for a soft and thick result. A puree of apples, cooked with apricot jam, brown sugar, cinnamon and lemon juice and made denser with the addition of starch provides a soft filling.

The result is the perfect comfort food for a cozy afternoon to enjoy with a warm cup of tea. You can serve it with custard cream or even with ice cream to create a surprising hot/cold contrast. Follow our step-by-step recipe to prepare this delicious dessert and, if you liked it, don’t miss these tasty ideas.

Tips

We have used Gala apples, which are red, sweet and juicy, but you can also use different varieties.

You can also add spices to taste, such as vanilla, cardamom, nutmeg, or chocolate chips and minced dried fruit.

How to store Italian Apple Pie

The Italian apple pie can be stored at room temperature, under a glass bell or in a sealed container for 2-3 days. Avoid freezing it.

How to make Italian Apple Pie

Put the flour, the sugar, the diced butter, the salt, the yeast and the grated lemon zest in a food processor; fold in the milk and the egg, then blend.

As soon as you see irregular lumps in the mixture, transfer it on your work surface and knead quickly.

Compact the dough and create a brick. Wrap in cling film and let cool in the refrigerator for 30 minutes.

Wash the apples thoroughly and peel. Remove the core, slice and then dice.

Melt the butter and lemon zest in a pot, then add the apples, the cinnamon, the brown sugar and the apricot jam. Cook over medium heat, stirring every now and again.

In the meantime, pour the starch in warm water and mix.

As soon as the apples are softened, add the melted starch and mix over low heat, until the mixture becomes denser.

Blend the apples mixture to obtain a puree. Let cool.

Divide the dough in two parts and spread it out with a rolling pin.

Line your round hinged mold (diameter should be 20cm) with oven paper and then with the stretched dough. Pour the apple puree when at room temperature.

Stretch out the remaining dough, cut into strips and decorate the surface of your cake. Cut off the extra dough with a thin-bladed knife.

Once the pie will be assembled, bake on the lower level of your static oven at 180°C/350°F for around 40 minutes, keeping an eye on the color of the dough.

Take the pie out of the oven and let cool in the mold. Remove the mold gently and let cool for longer.

Transfer on a serving dish and dust with icing sugar. Slice the pie only when it will be completely cooled, so that the filling can harden. Serve and enjoy!