• 

Ingredients

For the double shell

• 450gr of flour 00
• 160ml of peanut oil
• 3 eggs
• 120gr of white sugar

For the filling

• 4 apples (the ones you usually use for cakes)
• 90gr of sugar cane
• 90gr of white sugar
• One full teaspoon of cinnamon
• 1 lemon

Preparation

Let’s start from the filling, so let’s peel apples and cut them into thin (but not too much) slices. Each time you finish one apple, put it into a medium to large bowl and squeeze lemon on it in order not to let it blacken.

Once you have cut all apples, add both the sugar cane and the white sugar and finally add cinnamon. At this point, mix them and finish squeezing the lemon left over the mixture.

Now turn on the oven and preheat it at 220°. Grab a baking pan and either flour or grease it.

Now let’s start with the shell.

Take a new bowl and add both the egg and sugar and mix them, then add the peanut oil and finally add the flour little by little. Start working the pastry in the bowl with a wooden spoon and then work it on a floured surface with your hands. Once it is ready, take 60% of the pastry and start rolling it with a rolling spin.

Roll it till it is 1/1,5 (at most) cm high. Once you have finished, roll the crust up the rolling spin and then unroll it over the baking pan.

Lay the filling over the lower part of the shell of the apple pie. Now roll the pastry you have left following the same logic of before (remember to have it at most 1,5 cm high).

Once you have finished with the pastry, roll it up the rolling spin and unroll it over the filling: our aim is to make the extremities of the two crusts fit together. Once you are done engrave 4 little cuts at the center off the pie in order to let the filling bake correctly.

Bake the pie for 40/45 mins: the first 10 mins at 200° and the last 30/35 mins at 150°.