INGREDIENTS
3 apples ( Type "Golden" if you can find it )
110 g of flour 00 type
2 teaspoons of powdered yeast
80 g of sugar
60 g soft butter
2 eggs at room temperature
The juice and the peel of ½ lemon untreated
salt
To complete
A tablespoon of brown sugar cane
A teaspoon of cinnamon powder
A melted butter nut
For the pie
butter
flour
PREPARATION OF THE RECIPE
Split the apples into four, then the peels, remove the part that collects the seeds and cut into vertical slices. I sip the flour with the yeast. As you cut, sprinkle with little lemon juice.
I briefly work the cream butter and, separately, beat the whole egg with the sugar , the peel of ½ grated lemon and a pinch of salt.
When the mixture is swollen, light and sparkling, continuing to beat, I blend the butter cream a little at a time and when it is well blended, I add the flour slightly to the point gently amalgamating it with a soft spatula, with a downward movement.
Toward the compound in the pie, level the surface and cover it with the apple slices, placing them slightly over the rays.
Mix the cane sugar with the cinnamon and sprinkle it on the apples where I drop the melted butter drops.
I pass the cake in the previously heated oven to 180 ° and cook it for 45 minutes.
Once baked, I let it rest for a few minutes before slicing it and placing it on the grid. It is good warm or cold.
THE GOOD WINE TO BE COMBINED
These are particularly sweet and fat preparations: the combination with the wine is therefore likely to be difficult if you choose very fatty and sugary wines, such as a thick Moscato. Better opt for lighter, less alcoholic, fresh and fruity white: Moscato d'Asti, Prosecco Dry, Asti Spumante.
