I’ve never tasted an apple pie like this before. The fact is that I’ve never thought of separating the yolks from the egg whites, nor whipping the latter. Isn’t it true that life is made of choices? That it is the details that make the difference? That’s why designer Alexandre Hercovich chose to follow this season’s “gold” trend in his design. Back to what I was saying… Dear friends, even this time I am sure: my “gold” is better than yours. I’m not talking about outfits but about pies. Yes, I’m so sure I’m willing to bet my reputation as pie-maker: my apple pie has such a unique color similar to gold, contrasting with the brown color of the cinnamon. Not to mention its aroma. Try it! Try it! Try it!
Recipe. SERVES FOR A CAKE PAN WITH A DIAMETER OF 24 CM/9.5 IN
3 Apples + 3 eggs + 300g/10.5 oz 00 flour + 170g/6 oz sugar + 70g/2.5 oz butter + 1 and a half cups of milk + 1 teaspoon cinnamon + 1 teaspoon baking vanilla cake.
Take the butter out of the fridge. Peel and dice the apples. Separate the yolks from the whites. In the bowl No.1 whip the egg whites with an electric whisk until stiff, in the bowl No.2 whisk the egg yolks and the sugar with a fork. Add the softened and diced butter to the bowl No. 2, pour a glass and a half of milk and mix, stirring with a fork. Add the flour, baking powder, cinnamon powder and mix well with a wooden spoon. Add the egg whites previously whipped, the diced apples (keep aside some to place on the surface) and continue to mix until the dough is smooth. Grease the cake pan, pour the mixture and add the diced apples on the surface. Sprinkle with a little cinnamon powder and cook for 40-50 minutes in a preheated oven at 180 °C/ 356° F. It’s like magic!