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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.
| 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
- 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.
- 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.
- Beat the eggs well with the remaining 1 cup of milk, sugar, flour, lemon zest, vanilla and salt.
- 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).
- Place in the oven and bake for 45-60 minutes. Turn pan once during the baking for even browning.
- Remove from oven, cool and remove from the pan. Serve warm or at room temperature.
VARIATIONS
NOTES- 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.
- 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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