Apple pie was often prepared by the women of the house to overcome the problem of conserving the apples, and generally, with all types of fruit. In this way, the fruit was cooked in the oven, putting it directly onto or into the dough. Fundamentally a paradigmatic recipe for apple cake doesn't actually exist, since the influx of family traditions has produced numerous variants of the same recipe that, in any case, have apples as the main ingredient. Effectively apple pie is one of those typical dishes that has come down to us as a testimony of how, long ago, when systems for preserving perishable foods didn't exist, different cooking methods were used to keep foods such as garden vegetables and fruit for longer. All in all apple pie is a global phenomena, which takes its origin from fourteenth century England and that was exported around the British empire in subsequent decades. Mina learned the recipe from her mother, and once again, today, is serving it to their children who are fond of this cake. She made some variations to the recipe which she keeps secret.
In a blender mix the white flour, almond flour and the sugar, the whole eggs, the butter, the grated lemon rind, a teaspoon of yeast and a pinch of salt, for a few minutes. When the dough is ready line the baking dish with baking paper which has been soaked in water and wrung out, grease with butter, place the dough inside, and spread out evenly. Place the dish in the refrigerator and chill for about an hour.
In the meantime peel the apple, then slice almost to the bottom, leaving the slices just about connected. Place the apples onto the pie dough, brush with 20 g of softened butter, and sprinkle the pie with a little icing sugar in order to create a caramelized layer on top. Bake the pie in a preheated oven at 180 degrees for 50 minutes.