Bring a touch of refinement to your apple pie with our variant enriched with a delicate grappa aroma. A classic recipe revisited with a twist of flavor, perfect to satisfy the most demanding palates. Find out how to prepare this delicacy and delight your guests with a unique tasting experience.
When we think of apple pie we normally imagine a soft donut decorated with thin slices of apple, brushed with glucose or honey to make the surface sweet and shiny. This time, however, we offer you a new recipe that overturns the classic traditional apple pie, because it is based on shortcrust pastry and apples. macerated in grappa.
It is a precious recipe, created by a Mantua farmhouse for its customers: once you have tasted this version of the cake you will never want to go back…
Preparation:
To prepare this apple grappa cake with crumble, start by peeling and cutting the apples into wedges. Place them in a bowl with 6 tablespoons of sugar, a glass of grappa and a teaspoon of cinnamon. Mix well and leave to macerate for at least an hour, allowing the apples to absorb the aroma of the grappa.
In the meantime, prepare the pastry. In a large bowl, mix the flour, eggs, 200g of sugar, softened butter, vanillin, baking powder and a pinch of ground ginger for a spicy touch. Knead until the mixture is smooth, then wrap it in cling film and leave to rest in the fridge for 30 minutes.
When the dough is ready, divide it into two parts. Roll out the first disc and place it on the bottom of a buttered and floured cake tin, creating a uniform layer of about 2 cm and pressing well along the edges. Drain the apples and distribute them over the base, adding the raisins, a few spoonfuls of apple jam and the chocolate chips.
Roll out the second disc of dough and place it on top of the layer of apples, sealing the edges well. Prepare the crumble by mixing almond or hazelnut flour with brown sugar and a few flakes of butter, until you obtain a grainy consistency. Spread it on the pastry lid, creating a crunchy surface.
Bake the cake at 180°C for 40-50 minutes, until it is golden and the crumble is very crunchy. Once baked, add a few more chocolate chips while the cake is still hot, then leave to cool completely before serving.