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This apple pie should be called "apple cake". It's a kind of Italian apple torte or some people may think it is french apple tart. This apple cake is mixed with fruit-made wine. The recipe is from Torta di Mele in W4E.

NGREDIENTS       Prep   Amount
Bread, good quality crust removed, cubed about 3 cups
Milk 2 cups
Butter 1 Tbsp
 
Eggs beaten 3 each
Sugar 1/3 cup
Flour 3 Tbsp
Lemon zest only 1 each
Vanilla 1/2 tsp
Salt 1/4 tsp
 
Apples peeled, cored, sliced in wedges 3 or 4 each

METHOD
Basic Steps:  Soak → Form → Beat → Layer → Bake
  1. Soak bread in 1 cup of the milk for about 20 minutes. Work well with hands to form a sort of paste. Squeeze out excess milk.
  2. Preheat oven to 350ºF. Butter a 9" cake, torte or springform pan with the butter. Press bread into the bottom of the pan to form the crust.
  3. Beat the eggs well with the remaining 1 cup of milk, sugar, flour, lemon zest, vanilla and salt.
  4. Lay the apples overlapping in concentric circles over the bread crust. Pour enough of the egg-milk mixture over the apples to cover them about halfway (you may not need all of the liquid).
  5. Place in the oven and bake for 45-60 minutes. Turn pan once during the baking for even browning.
  6. Remove from oven, cool and remove from the pan. Serve warm or at room temperature.
VARIATIONS
  • Torta di Pere (Pear torte) Substitute pears for the apples. Sprinkle a few plump raisins over the top before baking.
  • Mix a little nutmeg into the egg-milk mixture if you like.
NOTES
  • This apple torte is a typical Tuscan dessert. Tuscans are known for finding all kinds of ways to use up leftover bread.
  • Because this torte contains an egg custard, leftovers should be refrigerated.
  • Day old bread is best for this recipe.



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