150 grams chestnut flour
100 grams rice flour
120 grams powdered sugar
50 grams cocoa (bittersweet, powdered)
200 grams butter
2 egg yolks
marsala wine (as needed)
6 apples (–7 sour)
50 grams raw sugar
Discover more recipes from Le ricette di Micol
1Knead the softened butter with the two types of flour, a pinch of salt, the cocoa, and the powdered sugar into an oatmeal-like consistency.
2Add the egg yolks and a little Marsala wine and quickly knead to combine.
3Shape the dough into a ball, cover it in plastic wrap, and refrigerate it for a few hours; overnight is recommended.
4Peel the apples and cut them into small cubes, place them in a deep saucepan and cook with the juice of 1/2 lemon, the sugar, and a few tablespoons of water.
5Add a handful of pine nuts and a handful of sultanas and cook for approximately 20 minutes, adding water if necessary.
6Turn off the heat when the apples are soft and let them cool slightly.
7Remove the dough from the refrigerator and cut it into two pieces, one piece should be larger than the other.
8Roll out the dough with a rolling pin into two round sheets.
9Line a pie plate with wax paper, then add the larger of the two sheets of dough.
10Add the cooked apple filling to the pie crust and top with the smaller of the two sheets of dough, seal the pie edges with a fork.
11Make a few incisions in the pie crust for the steam to be released while the pie bakes, then sprinkle the top with some sugar and add a few pieces of butter.
12Bake the pie at 180C for approximately 35 to 40 minutes.
13Remove the pie from the oven and cool before serving.
PER SERVING *
|Calories880Calories from Fat450|
|% DAILY VALUE*|
|Calories from Fat450|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.