Renetta apple pie with amaretti biscuits and cookies
It's the queen of home-made desserts, apple pie. No two are alike, and each one has its own story. It has to do with ingredients and quantities, but above all with affections and memories that have that very scent, the scent of freshly baked apple pie.
Tall and fluffy, covered in powdered sugar, or shallow, almost biscuit-like. There are as many apple pie recipes as there are houses! And the primary difference lies in the quality of the apples chosen.
Our recommendation? The Renetta Melinda apple, which releases an unmistakable sweetness both raw and cooked, without losing that touch of acidity that makes it perfectly balanced. What's more, the Renetta apple is a true powerhouse of polyphenols, essential for well-being thanks to their antioxidant properties.
That's why we recommend Renetta apples for apple pie, with a delicious twist: a crunchy mixture of amaretti biscuits and dry biscuits. To begin a new tradition worth passing down.
Ingredients
4 Rennet apples 125 g of Oro Saiwa type bucket biscuits 50/60 g of butter at room temperature 125 g of Saranno amaretti biscuits 5 tablespoons of sugar
Procedure
Preheat the oven to 180°C (350°F). Line a 24cm baking pan with parchment paper. Wash the apples, remove the cores, and peel them, then cut them into slices about 1cm thick.
Crush the biscuits together with the amaretti and place the mixture in a bowl together with the sugar, mixing everything carefully.
Start assembling the cake by covering the base of the cake pan with the apple slices, arranged side by side.
Fill the holes in the centers of the apples and the spaces between the apple slices with the crushed biscuits and amaretti biscuits and sprinkle the surface with flakes of butter.
Make another layer of apples and continue with the same process as before, continuing with the layers until you run out of ingredients (you should have three). The last layer should be the biscuits/amaretti/sugar layer, finished with knobs of butter.
Cook in a hot oven for about 1 hour and serve.