How to make
Oven - 360°F (180°C);
A 9.4x10″ (24x26 cm) ring form, greased well with butter and lightly sprinkled with flour.
The raisins are soaked in rum the night before, if this is not possible, they are poured with boiling water, the rum is added and left for 30 minutes, after that they are ready for use.
The apple is peeled and cut into cubes. Sift the flour with the baking powder.
The eggs are beaten at high speed with a mixer together with the sugar to increase their volume.
Add the soft cubed butter and beat again until creamy. Add the grated lemon peel, beat again.
Add the flour in portions and beat until homogeneous, add the raisins along with the rum and cubed apple. Mix the mixture well with a spatula.
The mixture is poured into the cake tin. Arrange the two wedged apples on top, half submerged in the mixture. Sprinkle with cinnamon, brown sugar and place small pieces of butter between the apples. Optionally sprinkle with raisins.
The apple pie is baked at 340°F (170°C) for about 40-45 minutes.
A gorgeous tasting italian apple pie - it is really very fluffy and the dough is loose, not dense, and the apples turn into custard.
