The Agrisicilia team
Ingredients
Crumble
300 g of 00 flour
150 g of cold butter cut into small pieces
225 g of sugar
1 teaspoon and a little more baking powder
Cake
2 whole eggs
100 g of cane sugar
125 g of yoghurt
200 g of fresh cream for desserts
1 pinch of salt
Stuffing
3 sliced apples
6 tablespoons of Agrisicilia pear extra jam
Apple pie with Marina Braito pear jam, today we present you a truly special apple pie for its incredible goodness and its consistency.
Layers of greedy and crunchy crumble alternate with apples, creamy cake and Agrisicilia pear jam for a further touch of sweetness and then yet another crunchy final layer.
It requires a little attention in the various steps, but the result will amaze you with its exceptional goodness.
The recipe is from food blogger Antonella Audino.
Instructions
Crumble and cake preparation
1. Combine the butter cut into small pieces with the flour, sanding quickly, add the sugar, mixing with your fingertips, flouring and creating crumbs
2. pour 1/3 of this crumble onto a pan lined with parchment paper and cook for about 20 minutes at 180° ventilated mode and set aside
3. Line a baking tray with a hinged circle with parchment paper and pour 1/3 of the crumble, distributing it evenly, arrange the thinly sliced apple slices radially and sprinkle with the remaining crumbe.
4. Bake for twenty minutes at 180° static mode.
5. Beat the eggs with the sugar, add the yoghurt, fresh cream, a pinch of salt and pour into the pan on top of the other layers and continue cooking for 45 minutes
6. When the cake has cooled, remove the opening ring, spread with the jam and distribute the crumble cooked at the beginning evenly.
Crumble preparation with bimby
1. Combine the butter cut into small pieces with the flour in the mixing bowl, quickly sandblasting for 20 sec. speed 5 and add the sugar, kneading quickly creating crumbs, 30 sec. speed 6
2. pour 1/3 of this crumble onto a pan lined with parchment paper and cook for about 20 minutes at 180° ventilated mode and set aside
3. Line a pan with a hinged circle with parchment paper and pour 1/3 of the crumble, distributing it evenly, arrange the thinly cut apple slices in a radial pattern, the remaining crumble and cook for twenty minutes at 180° static mode.
Insert the butterfly and whisk the eggs with the sugar, add the yoghurt, the fresh cream, the pinch of salt and pour into the pan on top of the other layers and continue cooking for 45 minutes
4. After taking the cake out of the oven and letting it cool, spread the pear jam and distribute the remaining crumble.
Final result
