Italian · Dessert
Apple Pie Italian Style
A lightened take on Italian-style apple pie, pairing a yogurt-softened shortcrust with a cinnamon-spiced apple and raspberry filling baked under a simple lattice in individual tart tins.
$1
25 minsPrep
27 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
265Calories
5.9gProtein
6.9gFat
46.1gCarbs
15.4gSugar
4.6gFiber
57mgSodium
42mgChol
3.8gSat Fat
189mgPotassium
46mgCalcium
1.9mgIron
0.1mcgVitamin B12
9.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Affogato
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
In a bowl, rub chilled cubed butter into the flour until it resembles coarse breadcrumbs, then stir in the Greek yogurt and half the beaten egg to form a dough; wrap and chill for 20 minutes.
2
Toss the sliced apple and halved raspberries with lemon juice, cinnamon, sugar, stevia extract and cornstarch until evenly coated.
3
Roll the chilled dough thin on a floured surface and line 2 x 8cm individual tart tins, trimming the edges and saving scraps for lattice strips.
4
Fill each lined tin with the apple-raspberry mixture, mounding slightly in the centre.
5
Cut the dough scraps into thin strips and weave a simple lattice over the top of each pie, pressing the edges to seal.
6
Brush the lattice with the remaining beaten egg and place the tins on a baking sheet.
7
Bake at 190°C (375°F) for 25-28 minutes until the pastry is golden and the apple filling is bubbling through the lattice.
8
Cool on a wire rack for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g all purpose flour
- 0.4 oz12g chilled, cubed butter
- 1.1 oz30g greek yogurt
- 0.4 oz10g sugar white
- 1/31/3 eggs, beaten, for dough binding and wash (15g)
- 6 oz170g peeled, thinly sliced apple
- 0.2 oz6g lemon juice
- 0.1 oz2g cinnamon ground
- 0.2 oz6g cornstarch
- 1.2 oz35g halved raspberry
- 0 oz1g stevia extract
