Streusel means crumbs and refers to the mixture of sugar, flour and butter which, when mixed quickly, becomes a kind of crumble. It is an intriguing preparation for the classic apple pie as it can give different textures. The everlasting shortcrust pastry that can be scented with citrus fruits or any aroma, the softness of the interior exclusively made up of a sort of impromptu apple jam and finally the crunchy crunchiness that crunches under the teeth and does not hurt.

For about 10 people

For the base

150 grams of flour 00
90 grams of brown sugar
1 egg
100 grams of cold butter
1 pinch of salt
a tip of a teaspoon of baking powder
The stuffing:

1 kilo of apples
60 grams of brown sugar
80 grams of butter
140 grams of grams of soaked and squeezed raisins
1 teaspoon of cinnamon (if you like)
For the streusel

140 grams of flour 00
90 grams of white sugar
100 grams of butter
Sift the flour and baking powder. Combine the sugar, salt and egg and begin to mix the ingredients well. Gradually incorporate the cold butter cut into small pieces and proceed with the classic sandblasting, i.e. crumbling the butter in contact with flour and sugar and forming a sort of sand that will slowly compact. Like all shortbreads, it doesn’t need to be worked a lot. Once you have a homogeneous ball, wrap it carefully with cling film and keep in the fridge for 30 minutes. In the meantime, you can prepare the filling. Peel the apples carefully and cut them into very small pieces. Put the apples with the sugar, raisins, cinnamon and butter in a saucepan and cook taking care not to burn or let the apples attack. In case you can slightly moisten with milk (a little). It depends on the quality and wateriness of the apples you have chosen. As soon as the apples change color and are almost pureed but without exceeding too much, remove from the heat and let it cool. Take the pastry you have in the fridge and roll out only two thirds of it. Place it on a well-greased hinged pan and puncture the bottom. Put in a preheated oven at 190 for 15-20 minutes. Remove from the oven and leave to cool. With the strip you have left of the pastry, try to line the edge of the springform pan well, so that it is a tall cake with a base and walls. Once this is done, pour the contents of the apples you cooked into the saucepan and proceed to prepare the streusel. Streusel is obtained by coarsely mixing all the ingredients. It is a kind of crumble. Once the crumbs are obtained, spread them evenly over the cake and bake at 180 but this time for 55-60 minutes. It may take longer. Everything must be golden. If you have to exceed the cooking time, lower it to 160 for another 10 minutes.
And while Life Style Made in Italy places me to my amazement at the top of the 10 Best Italian Food Bloggers (if you like, you can read the article here) along with sacred monsters that I respect, here is all a great confusion. I organize the video recipes for the column La Scarpetta di Iaia on Runlovers (have you seen the trailer? to bore the whole universe and galaxies or not?

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