This apple pie was a classic of my childhood. My mother used to make it for special occasions.
The recipe is not difficult at all, it only requires extra time for macerating the apples. So all you need is planning ahead. Once the apples are ready the recipe is quite easy and really worth of the waiting.
1 Lb + 2 TBS unbleached flour (500 gr)
1 tbs baking powder
1 stick + 1 Tbs melted butter (125 grams)
7 oz sugar
3 whole eggs
grated lemon zest
pinch of salt
1 or 2 tsp. vanilla extract
2 lb. baking apples (thinly sliced)
5 oz gr amaretti ground
3.5 oz sugar
3.5 oz sweet cocoa powder
1/2 lemon juice
cinnamon powder (or sticks in pieces) to taste
PREPARATION
FILLING
STEP 1. Cut the apples in thin slices. Let them marinate for 2 (or 3) days in a bowl with lemon juice,sugar and cinnamon. Cover with a plastic wrap. Stir once or twice a day.
STEP 2. Grind the Amaretti cookies, mix with the cocoa powder.
PIE
1. make a well in the center of the flour, mix butter and sugar (pinch of salt if using unsalted butter). Add the previously beaten eggs and the vanilla; gently knead the dough till it forms a smooth ball. Divide into 2 smaller balls. Use one for the bottom and one for the top of the pie.
2. Cover the bottom of the oven dish and start adding 5 layers in this order: apples, amaretti mix, apples, amaretti mix and last the apples. Cover with the rest of the pie dough.
Oven at 350* for about 30/40 minutes (until the pie turns a light golden brown). Let it cool down and dust the top with powdered sugar.
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