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Apple Pie

The Anglo-Saxon version of an apple cake

A thin short pastry encloses a soft, aromatic filling of Golden Delicious apples, lemon juice, sugar and cinnamon. This apple pie tastes delicious in any season. Try it warm with ice cream or at room temperature.
90 min.


for a mold of 22-24 cm in diameter

for the dough
350 g flour “00”
200 g cold butter
5 g salt
15 g sugar
110 g cold water

for the filling
Approx. 1,000 g Golden Delicious apples
100 g sugar
20 g cornstarch
Juice of 1 lemon
1 tbsp. cinnamon

for the surface
1 yolk
3 tbsp. water
Print recipe


Start preparing the dough. Pour flour, sugar, salt and cold butter in a bowl and knead with your hands to get a crumbly, sandy dough. Add cold water and knead to a compact, homogenous dough. Form a rather thin loaf, wrap in cling film and let rest in the fridge for at least an hour (the dough should harden a little).
Prepare the filling in the meantime. Peel Golden Delicious apples, remove the core and cut into small cubes. Sprinkle with lemon juice to avoid browning. In the meantime, mix sugar, cornstarch and cinnamon with a tablespoon in a small bowl and pour on the apple cubes. Then mix well with a wooden spoon. Let soak for about 10 minutes to allow the apples to lose some of their juice and the apple cubes to get coated with this sweet, aromatic mix. Prepare the mold in the meantime: Spray the mold with a baking spray and place three baking paper stripes on the greased mold, which will later help you to remove your apple pie from the mold. If you don’t have a baking spray, you can butter the mold and then place the baking paper stripes which should adhere to the mold. Then flour.
After the resting time, cut the loaf into 2 parts, one being slightly larger than the other one. Roll out the larger half to about 3 mm thick with a rolling pin on a floured work surface and keep the other one in the fridge. Line the mold with the dough (the excessive dough can hang over the edges). Prick the bottom with a fork. Then pour the apple cubes into the mold by distributing them evenly. Take the other half out of the fridge and roll out to about 3 mm thick. Moisten the edges with water and cover the apple cubes with the dough. Seal the edges by folding them inwards. You can use scissors to cut off large excessive parts.
Mix yolk with 3 tablespoons of water in a soup bowl and brush on the cake surface with a pastry brush to allow the sugar to stick. Let the apple pie rest in the fridge for about an hour. Bake in the lower part of the oven at 180°C (top/bottom heat) for about 60 minutes and put into the upper part of the oven during the last minutes until golden yellow. Remove from the oven, allow to cool completely and remove from the mold by taking away the baking paper stripes, possibly with the help of a second person.

  • You can use more or less cinnamon according to your taste or even omit it completely.
  • You can substitute cornstarch with potato starch.
  • You can keep your apple pie at room temperature under a cake dome for up to 3 days.

Recipe from Luca Perego

Luca Perego is a young food blogger from Lecco who is confectioner by profession and passion. He uses photos to convey and share his love for sweets that have become a lifestyle for him. Developing recipes for everybody is his great challenge and strength at the same time, as he enriches the recipes for classic, common cakes with professional tips and tricks that are necessary for best results. So that you at home can also become real confectioners with the help of his recipes and tips!

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