Pie Crust:

600 gr all-purpose flour

250 gr unsalted butter

cold water as needed

40 gr sugar

a pinch of salt

1 egg yolk

Filling:

10 apples

1 tbs ground cinnamon

juice of half lemon

100 gr sugar

a pinch of salt

60 gr unsalted butter

30 gr corn starch

If you like: half tsp nutmeg

Peel the apples and cut them into 10/12 slices. Put the apples in a container, add the sugar, salt, cinnamon (nutmeg if you like) and mix well. Let rest for 30-40 minutes at least.

In a container put the flour, the salt and the sugar. Add the cold butter.

Start kneading with your hand crumbling the butter. After a while the whole mixture will crumble. Add now, slowly some cold water and continue kneading until it becomes a dough.

Take 3/5 of the dough (retain the remaining dough) and roll it between 2 cling film sheets (this will make it wasier to line the pie pan).

Take off the upper cling film and turn the dough upside down to line a pie pan, take off the other cling film. Put in refrigerator per 30 minutes.

Heat the oven to 200° C.

Add the butter and melt it. Now the apples should have released some juice, put the juice in a casserole and bring to boil, let it boil until it get slightly caramelized.

Add the corn starch to the apples and mix well. Now add the syrup.

Pour the apples into the pastry lined pie pan. Roll out the remining dough and cover the apples.

Roll out the remaining dough and use it to cover the apples. Seal and decorate the apple pie as shown in the pictures.

Bake 45 minutes.

600 gr farina ‘0’ / 600 gr all purpose flour

60 ml acqua tiepida / 60 ml warm water*

7 gr lievito di birra secco / 7 gr dry yeast*

120 gr di burro / 120 gr unsalted butter

70 gr di zucchero / 70 gr white sugar

110 ml di latte / 110 ml milk

un pizzico di sale / a pinch of salt

1 cucchiaino di vanillina / 1 teaspoon vanilla flavour

2 uova / 2 eggs

* In alternativa sostituite il lievito di birra con 200 grammi di lievito madre e 40 ml d’acqua

* alternatively substitute water and the dry yeast with 200 gr of natural yeast and 40 ml water

vedi / see: http://www.eatwithmarco.com/index.php/lievito-madre-natural-yeast/

Farcitura

100 gr zucchero / 100 gr unsalted butter

50 gr zucchero di canna / 50 gr white sugar

3 cucchiai cannella / 3 tbs grounded cinnamon

80 gr di burro / 80 gr unsalted butter

Glassa

100 gr zucchero a velo / 100 gr icing sugar

40 gr burro / 40 gr unsalted butter

acqua q.b. / water (as needed)

Sciogliere il lievito nell’acqua tiepida.

Melt the yeast in the warn water.

Sbattere burro e zucchero.

Whisk the butter with the sugar.

Unire il resto degli ingredienti (vanilla, uova, latte, lievito e metà della farina farina). Impastare con l’impastatrice. Unire la farina restante e lasciare impastare per 15 minuti

Add the other ingredients (vanilla, eggs, milk, the yeast, and half of the flour). Knead for a couple of minutes. Add the remaining flour and knead again for 15/20 minutes.

Trasferire in un recipiente oliato e fare lievitare in posto tiepido e coperto per 1.30/2 ore.

Put in a container and set aside, covered in a warm place for 1,5/2 hours to raise.

Mescolare in una tazza gli zuccheri e la cannella indicati negli ingredienti della farcitura. Fare sciogliere il burro per 15/20 secondi nel microonde.

Mix the 2 sugars and the cinnamon (indicated in the fillinbg ingredients), and make the butter melt down in the microwave for 15/20 seconds.

Prendere la pasta, impastarla di nuovo e stendere fino a ca. 3 mm (circa 30×40 cm). Spennellare con il burro fuso. Spolverare con la miscela di zucchero e cannella. Arrotolare e tagliare a fette da ca. 2.5 cm cadauna.

Take the dough, knead again and with a rolling pin roll the dough until 3 mm high (it will be a rectangle of 30×40 cm circa). Brush it with the butter (all of it), sprinkle it with the sugar and cinnamon mixture. Roll it and cut the roll in slices of 2,5 cm each. 

Disporre in una teglia imburrata (tenerli distanziati 2-3 cm perché tendono a lievitare parecchio. Lasciare a riposo in luogo tiepido per 1H circa.

Put the in a baking tin coated with butter (keep a good space – at least 2-3 cm between each rool as they tend to raise again). Leave in a warm place for 1H to raise again.

Infornare a 180° per circa 25 minuti.

Bake at 180° for 25 minutes circa.

Mentre sono in forno preparate la glassa mescolando il burro fuso con lo zucchero (allungando con acqua se necessario), fino ad ottenere una crema soffice e compatta.

While they are cooking, preapre the glaze by mixing the melted butter, the icing sugar and adding as much water as necessary to have a smooth cream.

Appena sfornati lasciare a riposo 10 minuti e con un cucchiaino glassarli. Servire tepidi.

Once out of the oven, let rest for 10 minutes and cover them with the glaze. Serve warm.