Recipes

AMARETTI APPLE PIE

INGREDIENTS

PIE DOUGH (For a 26 cm mould/makes 12 servings)

340g plain flour
200g cold butter, cubed
3tbsp sugar
7tbsp ice water

FILLING

1kg Granny Smith apples, peeled and cut into cubes
200g almonds
150g amaretti biscuits, crumbled
80g brown sugar
Juice of 1 fresh lemon
3tsp cinnamon
2tbsp plain flour
1tbsp butter

METHOD

Add cubed apples with lemon juice, brown sugar and cinnamon to a bowl, using your hands to toss the mixture and coat the apples well. Set aside at room temperature.

In a large bowl, add the flour, butter and sugar. Using your Smeg hand mixer (with the Optimus beater attachments) mix at a low speed until the mixture resembles breadcrumbs. Then, gradually add the ice-water and continue working until the dough is formed.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc in cling wrap and refrigerate for at least 30 min.

Lightly flour a clean surface and roll out the first half of pie dough. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Roll out to a thickness of about 4 mm and coat a 26 cm apple pie baking tray. (Check the correct size by inverting the pie dish over the dough – it should be about 5 cm larger than the dish).

Being careful not to stretch it, place the dough into the pie dish and then trim overhanging dough. Pierce the bottom all over with a fork and set aside in the refrigerator.

Roll out the second half of the dough to a similar size as before and transfer it to a large parchment-lined baking sheet and set aside in the refrigerator.

To finish the apple filling, add the flour, almonds and the crumbled amaretti biscuits and toss well.

To assemble your pie, pour the apple filling into the prepared bottom crust and spread evenly with a spatula so that the apple filling is mounded at the same height. Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie filling.

Using the second half of the prepared dough, cover the apple filling and cut a few slits in the top of the crust using a sharp knife to allow steam to vent.
Press the edges of the pie base and top together or crimp it with your fingers (or use a fork).
Brush with milk and egg, sprinkle with sugar and bake at 180°C for 60 minutes.
Once cooled (at least 30 min) slice and serve with a generous dollop of ice-cream or a drizzle of cream and enjoy!