Prep time:


Cooking time:

1 h



Wine pairing:

Panizzi Passito di Toscana IGT

Cinnamon apple pie

Peel the apples, remove the core and cut them into regular pieces.

Mix the flour, 300 g of sugar, baking powder and salt. Then, mixing carefully without whipping, add the melted butter, milk and eggs one at a time. When the dough is homogenous, pour two thirds of it into a buttered and floured cake tin of about 24 cm in diameter; cover with apples and half of the finely crumbled cinnamon and complete with the rest of the dough. Sprinkle the surface with the remaining sugar and cinnamon and bake at 180℃ for an hour. Serve the cake warm or cold.

Ingredients: 4 rennet apples, 400 g flour, 400 g brown sugar, 4 eggs, 50 g melted butter, 1 glass of milk, half a sachet of baking powder, salt, cinnamon sticks.