Charlotte di mele alla Milanese

  • Preparation Time25 mins
  • Cooking Time50 mins
  • Serves6
  • DifficultyMedium
55g sultanas
1.1kg apples, peeled and sliced thinly
140g sugar
350ml dry white wine
1 tbsp. apricot marmalade
Shortcrust, recipe follows
1 egg, lightly beaten, for brushing pie top

For the shortcrust

280g plain flour
140g butter, cut into small pieces
115g sugar
2 egg yolks
1/2 lemon, zested
Serving suggestion: vanilla ice cream and raspberries
1) Soak the sultanas in cold water for 1 hour. Drain and dry.

2) In a casserole dish, add the apples, raisins, sugar, and wine. Heat mixture until it turns to a marmalade consistency. Remove from heat source and add the apricot marmalade. Mix together and let the mixture cool.

3) Preheat the oven to 180C/Gas 4.

4) Roll the dough disks on a lightly floured board. Place the larger disk in a buttered 20-cm pie pan.

5) Bake for 15 to 20 minutes. Remove from oven and let it cool.

6) Pour the apple mixture into the crust, and cover it with the remaining pie dough. Pinch the crust closed and brush the top of the pie with egg.

7) Bake until pie turns golden brown, about 40 to 50 minutes.

8) For the shortcrust: On a board, pour flour and create a hole in the center. Add the butter in the centre. Using your fingertips, quickly mix the butter and flour. After, add the sugar, egg yolks, and lemon zest, and quickly work it all together with the palms of your hands. Form the mixture into 2 disks, 1 a little larger than the other, wrap them in a cloth and refrigerate for 1 hour.

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