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Italian Sant'Orfeo Apple Pie Recipe |
Sant'Orfeo apple pie is a regional specialty of Umbria, a classic homemade cake, with a hint of vintage. This is a dessert whose main characteristic is its consistency: very rich in fruit, contains 5 apples, pears, and raisins in abundance, very soft and very moist. It's very warm, freshly made as much as after a few days.
Ingredients:
- 5 apple rennets
- 1 pear
- 150 grams of butter
- 6 tablespoons of flour
- 6 tablespoons of sugar
- 3 eggs
- 150 grams of raisins
- 1 sachet of baking powder
- milk
- cinnamon powder
How to Make Italian Sant'Orfeo Apple Pie Recipe:
- Start preparing Sant'Orfeo apple pie by peeling apples and pears and cutting them into cubes. In a saucepan where the water is almost boiling, place a bowl and let the butter melt.
- Stirring constantly, add flour, a tablespoon at a time, and sugar. Once well combined, remove the bowl from the heat and add the eggs, also one at a time, stirring well with a spatula to mix thoroughly. Then add the raisins that you have previously soaked in warm water, squeeze.
- Add fruit cubes, a pinch of cinnamon, and, lastly, yeast diluted with a little warm milk.
- Mix well and transfer everything to a mold with a removable hinge, about 23 cm in diameter, greased, and lined with parchment paper. Bake in the oven, preheated to 170 °, for 1 hour.
- Remove the cake from the oven and let it cool before removing it from the mold. Serve the Sant'Orfeo apple pie warm or cold, to taste.
