Torta alla MelaPeppermint alla Mela
ida ida=" recipe">Ingredients for torta di melle
which means pie, which means a lot of fun, loving, cuddling, traditions and story; and it invariably awakens reminiscences of our grandmothers who made it for us as kids. Over the years I have tasted innumerable delicious pies and the memory of so many of them has remained with me - for various reason.
Dutch, French, British, Germans and the improvised version of sometimes a friend who wants to consume missing and forgot fruits in their hamk. They also have their own torta di méle and the formula I share today is the only one that makes all the crates tick for me: it's softer than any other pie I've tried in my time.
Not only are the fruits sprinkled or minced over them and incorporated into the mix. Standing upright like little men that cover the whole top of the pie. Then, the magic addition in this formula, whipped cream. That' s it. It gives the pie an unusually soft texture, like a cloudy baking cloth, which makes it cook at least once a weekly.
To eat a piece of Torta di melle in the afternoons was the ideal end to a nice outing. Cover the pan with a little bit of butters and sprinkle a little bit with powder. Pre-heat the furnace to 180°C (160°C fan). Clean and wipe the apple. Peel off the stems and take off the cores in the centre.
When all the discs are in the dish, pour in the sugars and stir well. Beat the egg and sugars in a large dish with an electrical blender for a few moments until they are well-integrated. The result is a light and creamy blend twice as large. Put one key after the other in the dough, around the outside, in a helical pattern: press it until it touches the bottom.
Blend the cornflour with the powdered sugars and spread over the entire area. Put the baking pan in the baking pan and cook for 45 min. It' done when the wood rod you put in the centre of the pie comes out neat. Like always, the times vary from stove to stove.
This may take 35 or 40 min, or a little over 45 min. After it is done, turn off the stove, open the doors and let the pie stand for 2 min before taking it out. Let it refrigerate in the can. Garnish with some powdered sugars and, if you are a fan of the sweet tooth, you may be able to top it off with an additional portion.
It is a perfect pastry for any season and any occasion: for breakfasts, breaks or as a Sunday custard, with the added individual crème to cover a large pan. but the last piece of it was the last one he said something unusual: this pie tasted like the dreams ya can get in some of those very chic, high quality pastry shops.
An excellent tart that merits to be made, to party and to indulge again and again - or yourself! Praise Mother Nature for making fruit tree growth and for all the beautiful fruits we are allowed to have. Isn' it astonishing? Besides, one Apple a Day.... keeps the doctor away!
You can' keep the doc away with one single application a year. Just think of the wonders that a 3-pome pie will do..... ha!