Recipe courtesy of Gino Angelini
Charlotte Di Mele Alla Milanese
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- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 531
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 5 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 18 mg
- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 531
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 5 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 18 mg
Ingredients
Pie Crust:
Directions
- Soak the raisins in cold water for 1 hour. Drain and dry.
- In a casserole dish, add the apples, raisins, sugar, and wine. Heat mixture until it turns to a marmalade consistency. Remove from heat source and add the apricot marmalade. Mix together and let the mixture cool.
- Preheat the oven to 350 degrees F.
- Roll the dough disks on a lightly floured board. Place the larger disk in a buttered 8-inch pie pan.
- Bake for 15 to 20 minutes. Remove from oven and let it cool.
- Pour the apple mixture into the crust, and cover it with the remaining pie dough. Pinch the crust closed and brush the top of the pie with egg.
- Bake until pie turns golden brown, about 40 to 50 minutes.
- Serving suggestion: vanilla ice cream and raspberries.
Pie Crust:
- On a board, pour flour and create a hole in the center. Add the butter in the center. Using your fingertips, quickly mix the butter and flour. After, add the sugar, egg yolks, and lemon zest, and quickly work it all together with the palms of your hands. Form the mixture into 2 disks, 1 a little larger than the other, wrap them in a cloth and refrigerate for 1 hour.
