CINNAMON APPLE PIE - MY WAY

Photo:  Copyright 2011, Jacapo Pandolfini

I cook this quick version of an apple pie quite often, and it’s always a success. You see, I love apples - in cakes, pies and pastries.  This recipe is perfect for many occasions - as a sweet and light dessert after lunch or dinner, for breakfast, or during a relaxing coffee or tea break.

I made it as a dinner dessert this evening, hoping for two tiny leftover slices for breakfast, but my dinner guests devoured it!  Oh well, it makes me happy, and I can’t blame them – it was delicious!  Tomorrow we'll go out for breakfast!

 CINNAMON APPLE  PIE - MY WAY

Pasta frolla:

2/3 cup flour

3 tablespoons sugar

A pinch of salt

7 tablespoons butter, at room temperature

1 egg

A pinch of grated lemon zest

Combine flour and sugar in a bowl, making a hole in the center like a volcano.  Add the egg to the center.  Add butter, and mix with a wooden spoon.  Add salt and lemon zest.  Working with your hands, make a dough.

Cover the dough with a linen towel and wait an half an hour.  The, work the dough with a rolling pin until flat.  Shape it  into a circle, and place the dough on a buttered baking tin.

Preheat oven to 350º.

For the topping:

2 Golden Delicious apples, cut into thin slices

A pinch of cinnamon

2 tablespoons brown sugar

A half lemon, squeezed

4 tablespoons apricot jam (or your favorite jam)

A handful of raisins

A handful of pine nuts

Spread jam on the pasta frolla. Place a layer of apples over the jam.  Drizzle with lemon juice to avoid oxidation.  Add raisins and pine nuts.  Sprinkle with brown sugar and cinnamon. Bake for 15 minutes and serve.  If you like, add a scoop of vanilla ice cream.