MASTAZZOLE APPLE PIE

GRANDMA

Mina

COUNTRY

Italian Italy

ORIGIN

Friuli Venezia Giulia

INGREDIENTS

• White flour 100 g
• Almond flour 100 g
• Sugar 70 g 
• 3 whole eggs
• Butter 120 g
• 1 grated lemon
• 1 teaspoon of yeast
• A pinch (presa?) of salt 
• Apples 500 g
• Icing sugar 30 g

HISTORY

Apple pie was often prepared by the women of the house to overcome the problem of conserving the apples, and generally, with all types of fruit. In this way, the fruit was cooked in the oven, putting it directly onto or into the dough. Fundamentally a paradigmatic recipe for apple cake doesn't actually exist, since the influx of family traditions has produced numerous variants of the same recipe that, in any case, have apples as the main ingredient. Effectively apple pie is one of those typical dishes that has come down to us as a testimony of how, long ago, when systems for preserving perishable foods didn't exist, different cooking methods were used to keep foods such as garden vegetables and fruit for longer. All in all  apple pie is a global phenomena, which takes its origin from fourteenth century England and that was exported around the British empire in subsequent decades.  Mina learned the recipe from her mother, and once again, today, is serving it to their children who are fond of this cake. She made some variations to the recipe which she keeps secret.