Who said that apple pie made with oil is less good than one made with butter? With this recipe we will dispel a false myth, giving you all the useful tips for a light, tender and fragrant cake.
Apple pie is a great classic of home baking, loved for its enveloping scent, soft texture and the wholesome flavor of fresh apples. Prepared with a few simple ingredients, it is perfect for breakfast, snack or as an after-meal dessert.
Each slice encapsulates the authentic taste of tradition, with variations that may include cinnamon, yogurt, dried fruit or lemon zest. Discover a quick and easy recipe for making a fluffy and irresistible homemade apple pie.
1. Heat oven to 180°C while cutting the 3 apples into thin slices. Wet the apples with lemon juice and sprinkle with 2 tablespoons sugar. Stir and set aside.
2. Beat the eggs with the sugar until light and fluffy. Pour in the extra virgin olive oil in a drizzle and incorporate the sifted flour and baking powder, cinnamon, cardamom, and salt.
3. Add the apples and mix gently. Then grease a cake pan and fill it with the mixture.
4. Peel the remaining apple and cut it into very thin slices to decorate the surface of the cake, arranging them radially in concentric circles, starting from the outside. Bake the cake and bake it for about 50 minutes.
5. When ready, bake the cake, let it cool for 10 minutes on a wire rack, remove it from the cake pan, and move it to a plate.
6. If desired, brush the surface of the cake with apricot jelly previously warmed in 2 tablespoons of water.
Apple pie with EVO oil: a choice not only of health!
That oil is healthier than butter is something many people know: extra virgin olive oil is rich inpolyphenols, substances with strongantioxidant properties that can fight aging, andmonounsaturated fatsthat, far from being harmful, help keep cholesterol levels in check.
On the other hand, not everyone knows that extra virgin olive oil is very often more suitable than butter for making desserts, as:
Because it is liquid, itblendsmuch better with the other ingredients, making the doughs very smooth.
It holds up well to high temperatures, keepingaroma and taste intacteven after cooking.
It makes cakes morefragrant, longer (cakes made with butter dry out faster).
Desserts made with oil can also be safely consumed by those who are lactose intolerant.
If you are among those who think seed oil is better because it is lighter, we have to contradict you: although seemingly odorless and tasteless, seed oil isless healthy andless digestiblethan olive oil, as the fats it contains are more easily altered during cooking, burdening the liver.
For our apple pie we used Farchioni Organic Extra Virgin Olive Oil, which has a pleasant and balanced taste, delicate to the right point so as not to cover the flavor of the other ingredients.
5 preparation tips for our cake
Preparing apple pie with olive oil is not difficult at all; you just need to follow the recipe step by step and keep in mind a few small tips.
Userennet apples: floury, firm and with a pleasantly tart flavor, they remain firm even after cooking.
Once sliced, sprinkle them withlemon juice: left in the air they oxidize, becoming darker.
For apple pie, classic caster sugar is fine, but the ideal would beraw cane sugar, whose aftertaste blends perfectly with the tartness of the rennet apples.
When mixing them, make sure all the ingredients are at room temperature (take them out of the refrigerator at least half an hour beforehand)-this way they will blend perfectly.
For an even more inviting final effect, melt theapricot jellyin a small saucepan along with 2 tablespoons of water, heating it over low heat until it comes to a boil. Turn it off and brush the cake with the jelly, polishing off the apples. Remember to let it cool completely before slicing.
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