Thanks to Antonella Delfino for the yummy recipe and the lovely photos.
Is there a right time of the year to have a piece of apple pie? Even though it is far from being Peruvian, I can assure you that we all love this dessert as much as Americans do, or as much as Austrians love apple strudel, and we always try to find the best crust, the best filling, and the best magical combination of flavors. I need to confess that many years ago I took it a bit too far with this obsession, and baked one every day with different ingredient combinations and doughs. But as would be expected, the day came when I got enough of it, and never made it again.And I still haven’t.
This recipe was made by Antonella, my daughter in law, and I thought it would be a great one to share, especially since she swears it’s infallible. Sweet and delicate apples are not appropriate for this dessert, so choose tart ones. The blackberries are Antonella’s addition, and they give this apple pie a wonderful flavor and bright color, but this step is completely optional, or you can substitute with other berries, such as raspberries, if that is what you have in the fridge. Big scoops of ice cream are a must!
The secret for a tender crust that melts in your mouth: follow the instructions carefully and let it rest in the refrigerator for at least 30 minutes. You can also make it in advance, and keep refrigerated up to three days. The filling should be cold before baking, and this means you can make it in advance too. Fear not; it will work perfectly.
- 2¼ cups all-purpose flour
- ⅔ cup margarine, melted
- 7 tablespoons sugar
- 2 egg yolks
- 3 teaspoons vanilla essence
- 4 Granny Smith apples or any other tart apples, peeled and sliced
- ½ cup blackberries
- 3 cinnamon sticks
- 3 tablespoons unsalted butter
- In a bowl combine the flour, 3 tablespoons sugar, melted margarine, egg yolks and 2 teaspoons vanilla, and knead quickly with your hands until you have a dough that it is no longer sticky. Wrap in plastic film or in a plastic bag, and put it in the refrigerator for 30 minutes.
- Heat a saucepan over medium heat; add butter, apples, and 3 or 4 tablespoons sugar (depending on the tartness of the apples) in a saucepan. When the apples start to release their juices add the cinnamon sticks and the teaspoon of vanilla essence, and continue cooking, stirring every few minutes, until the apples are cooked and the juices are reduced. Turn off the heat. Cool the apples and add the blackberries.
- Preheat the oven to 350ºF.
- Take the dough out of the refrigerator, and divide it in two pieces. On a floured table, roll the dough with a rolling pin to form a circle. Line the bottom of a round baking pie, fill with the apple mixture. With the remaining dough roll long strips to make the lattice on top of the pie.
- Bake for 40 minutes, and serve warm with vanilla ice cream.