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Val di Non renette apple pie


  • 6 renette apples
  • 150 g granulated sugar
  • 30g water

Peel and core the apple then slice into thin pieces using a mandolin.

In a casserole dish mix the water and the sugar and caramelize until it reaches a nice dark blond color then pour the caramel into a cake dish. Place the sliced apples over the caramel.

For the pastry dough

  • 200 g flour 00
  • 110 g butter
  • 60 g sugar
  • 1 egg
  • 1 egg yolk
  • pinch of salt
  • lemon rind or vanilla

Mix first the butter, flour and salt then add the sugar and spices and gently fold in the eggs and mix until you have barely consistent mixture.

By doing this you will greatly reduce the formation of gluten and the pastry will be much flakier.

After putting the apple over the caramel cover with a layer of the pastry dough and cook in the oven at 175°C for about 40 minutes.

Remove from the oven and flip the cake onto a plate with the pastry on the bottom and the caramelized apples on top.

The gentle sweetness and aromas of the Maximum Demi-Sec blend magically with the fragrance of the apple pie.

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