Grandma’s Classic Apple Pie Recipe, Just Follow This Easy Recipe
Grandma’s classic apple pie recipe is a timeless delight, perfect for enjoying a comforting treat with the nostalgic aroma of apples and cinnamon. Whether for a hearty breakfast or a delightful snack, this traditional dessert will surely take you back in time.
Apples are a perfect choice for preparing desserts in a healthy and genuine way. Their low-calorie content, abundant fiber, and essential vitamins provide a nutritious and balanced way to indulge your sweet tooth. Furthermore, their high water content promotes a sense of fullness, helping you enjoy your treats without overindulging.
Grandma’s apple pie recipe
Let’s get started with the ingredients and steps for the recipe. While Renetta apples are preferred, you can also use Golden or Fuji apples if you don’t have Renettas on hand. The ingredients you’ll need are: 300 grams of all-purpose flour, 2 apples, 2 tablespoons of cinnamon, 3 eggs, 70 grams of butter, 1 lemon, 150 grams of sugar, 70 grams of milk, 1 sachet of baking powder, and icing sugar to decorate.
Melt the butter using a double boiler. Then, use two separate bowls. In one bowl, separate the egg whites and add half of the sugar from the recipe. Whip the egg whites until they form stiff peaks. In the other bowl containing the egg yolks, add the remaining half of sugar, and whisk the mixture for about ten minutes.
Once the egg yolk and sugar mixture is smooth and clear, add the melted butter, a bit of milk, and continue whisking. Gradually add half of the flour, the baking powder, and the whipped egg whites, and then add the remaining flour. Peel the apples, cut them into cubes, and add them to the mixture along with lemon zest and cinnamon.
Line a 20 cm diameter cake pan with parchment paper, pour the batter into it, and decorate the surface with apples, arranging them in a radial pattern. Bake at 356°F (or 180°C) for 35 minutes. Once the necessary time has passed, remove it from the oven, let it cool, and sprinkle it with icing sugar.
