Apple pie: it can be prepared with olive oil!
Apple pie: it can be prepared with olive oil!
Equipment
- 10-inch Cake pan
Ingredients
- 4 Apples
- 1 Lemon (juice)
- 4 Eggs
- 180 g Sugar + 2 Spoonfuls
- 120 ml Extra virgin olive oil (or Farchioni’s cinnamon-flavored Extra Virgin Olive Oil)
- 240 g all-purpose Flour
- 8 g Baking powder
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Cardamom powder
- 1 pinch Salt
- qb Butter (to grease the pan)
- 2 tablespoons Apricot jelly
Instructions
- Heat the oven to 180 ° C.
- Thinly slice 3 apples.
- Pour the juice of 1 lemon on the apples and sprinkle them with 2 tablespoons of sugar. Mix and set aside.
- Beat eggs and sugar until fluffy.
- Add extra virgin olive oil, flour, baking powder, cinnamon, cardamom and salt.
- Add apples and mix gently.
- Grease a 10-inch cake pan and fill it with the dough.
- Peel an apple and slice it into very thin slices to decorate the surface of the cake.
- Place the slices in concentric circles, starting from the outside.
- Put the cake in the oven and cook for about 50 minutes.
- When the apple pie is ready, take it out of the oven, let it cool for 10 minutes on a wire rack, remove it from the pan and place it on a plate.
Do not believe those who say that if you use olive oil instead of butter your apple pie will not be as good. This recipe will dispel a false myth and provide all the information you need to prepare a light, soft and crumbly cake.
Apple pie with olive oil is not just healthy
Many people know that oil is healthier than butter: olive oil contains polyphenols, which have strong antioxidant properties and counteract aging, as well as monounsaturated fats which, far from being harmful, help keep cholesterol under control.
However, not everybody knows that olive oil is very often preferable to butter in desserts.
Olive oil is liquid and makes your dough soft, smooth and easily workable
It withstands high temperatures and retains its flavor after cooking.
Cakes stay crumbly (when made with butter they will dry faster).
Desserts made with oil can be safely consumed even by the lactose intolerant.
If you believe that seed oil is lighter, hence preferable, we are sorry to say that you are wrong: seed oil is odorless and tasteless, but it is not as healthy or digestible as olive oil, as its fats are more easily altered during cooking, and may harm your liver.
For this apple pie we will be using Farchioni’s cinnamon-flavored Extra Virgin Olive Oil, which only contains cold-extracted EVO oil and organic cinnamon flavor. This preparation will be used instead of butter, seed oil or the flavors normally added to this recipe.
Apple pie: 5 preparation tips
Preparing this special apple pie is easy; just follow our instructions and don’t forget the following tips:
Use rennet apples: they are floury, firm and pleasantly sour; they will not lose their texture after cooking.
Slice them and sprinkle them with lemon juice to prevent browning.
Classic granulated sugar is fine, but Demerara sugar is preferable because it combines perfectly with the sour taste of rennet apples.
All ingredients should be at room temperature in order to blend perfectly (take them out of the fridge at least half an hour before mixing them).
If you want your pie to be even more appetizing, melt some apricot jelly in a saucepan with 2 tablespoons of water over low heat. When it comes to a boil turn it off and brush the cake with the jelly reduction. Wait for the pie to cool down before slicing it.
Now that you know all the tricks, you can get to work and try our recipe!
