Each region of Italy has its own version of the apple tart. This recipe is a variation of the tart that we had in Alpine city of Varallo Sesia. It does not have the gooey filling of an American apple pie.
Torta di Mele
- 1 ½ cup all-purpose flour
- ½ cup butter
- 1 Tbs vegetable oil
- 1/2 tsp salt
- 3 tablespoons cold water
- flour to work pastry
- Mix flour and salt in mixing bowl. Cut the butter into the flour with a pastry cutter or fork, until mixture resembles the texture of peas or rice.
- Add the oil and water to the bowl and mix in with a fork. Gather the dough into a ball and wrap in plastic. Allow the dough to rest for at least 30 minutes in a cool place.
- If the dough is stiff and cold allow it to stand until though dough is malleable.
- Using a floured rolling pin, roll the dough on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
- Carefully roll the dough around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch cake pan.
- Poke tiny holes in the bottom of the crust.
- Bake at 350F for 10-12 minutes.
- 1 pound baking apples (such as granny smith)
- ¼ cup butter
- ¼ cup walnuts, coarsely chopped
- 1 Tbs cinnamon
- 2 Tbs honey
- 2 Tbs sugar
- Peel and core the apples, slice them into thin wedges (about 12 per apple).
- Melt the butter in a skillet over medium heat.
- Add the apples and cook for 3 minutes, stirring frequently.
- Lower the heat and add the walnuts and cinnamon. Cook for another two minutes.
- Turn off the heat and add the honey to the skillet. Stir well, coating the apples and walnuts with honey.
- Spread the apples and walnuts over the pie crust evenly. Pour any remaining honey from the skillet over the apples.
- Sprinkle the sugar over the apples.
- Bake at 350F for 20-30 minutes.
- Remove and allow to cool before serving.