ITALIAN APPLE PIE (TORTA DE MELE)
“If the travelers can’t come to us, we’ll go to the travelers,” says Samanta Franzetti, innkeeper at the Al Nifontano B&B in Varese, Italy. Below is her exquisite apple pie recipe that’s part of the new “Wish You Were Here” digital postcard campaign where inns, beds and breakfast and boutique hotels across the country and around the world are sending some sweet messages to guests across the web and baking in some comfort. Each postcard features a photo of an apple pie, edible apple roses, baked apple, or other apple treat, as a way to mark National Apple Pie Day on May 13.
All of the 40+ participating properties are part of STILL INN BUSINESS, a preparedness campaign that launched earlier this month in a show of camaraderie to help these small business owners stay visible in the travel and hospitality space and boost economic optimism. To experience the different postcards or find interactive links to every recipe visit: https://stillinnbusiness.com/wish-you-were-here.
4 apples (golden)
250 grams flour
100 grams butter
150 grams sugar
1 egg yolk
125 millilitres milk
1 lemon (grated zest of)
16 grams baking powder
Heat the oven to 200° C.
In a bowl mix sugar with butter to make a creamy mix.
Add the eggs, flour, milk, the lemon zest, a pinch of salt, and the baking powder. The dough should be creamy, if it’s too thick just add small amounts of milk.
Peel the apples. Slice 3 ½ and put only the other ½ in small chunks into the pastry.
Pour the mixture into a round baking tin, previously buttered and sprinkled with flour.
On the top of it, place the sliced apples as in a radial. Sprinkle 2 spoons of brown sugar and cinnamon.
Bake for 40-45 minutes. Let the cake cool before slicing.