My 4th and most amazing effort was with this combined by myself (!!!) apple-pie recipe.
I have to admit though that I have also made a 3rd effort which although successful in taste, was unsuccessful in looks and this is why I am not so proud to present:
Hahah…I shouldn’t follow a pastry chef career!!! I communicated with the author of the recipe and told me that my mistake was during baking it…my oven was too hot and too long baking process.
Anyhow…this is my inspiration below and I have to say I prefer it compared to all my previous efforts as it is free of dairy. Voila!
Ingredients for the dough: classic pastafrola dough which I have shared before: 1 cup of corn oil, 3+1/4 all purpose flour, 1/3 of white sugar, 7 tbsp of orange juice, 7 tbsp of brandy, 1 tsp of baking powder, 1 tbsp of lemon jest. For the filling: 2.5 big apples (the ½ shredded, the 2 apples cut in pieces in the food processor), 1 tbsp of cinnamon powder, 1 cup of white sugar, 1 cup of water, 1 tbsp of all purpose flour, a handful of walnus cut in big pieces
For the dough: mix the flour and the baking powder in a bowl and keep on the side. In another big bowl, mix with a hand mixer the corn oil with the sugar, add the orange juice, the lemon zest, the brandy and the flour little by little. Towards the end you use your hands to form the dough. Split the dough in 2/3 and 1/3. Apply the 2/3 of the dough on a 25cm pan.
Then for the apples: clean them well, if the skin is thin, keep it on, and cut them in pieces, the 1/3 of the apples should be shredded. Put in a skillet in medium fire, along with the water, the sugar and the cinnamon. Let it simmer for 15’, while tossing. In the end, sprinkle the flour. After 5’ take the skillet off the fire, and pour it on your dough. Sprinkle the walnuts on top.
Then create stripes with the remaining dough and make any kind of decoration you like on your tart.
Bake for 30’ in 160 C. Enjoy!!!!