Limoncello and Apple Pie (Torta di Mele e Limoncello)

  • 2 cups plain flour
  • 2 cups self raising flour
  • 1 tbs sugar
  • 1 tbs butter, melted
  • 250mL low fat milk
  • 2 eggs
  • 6 Granny Smith apples (approx. 1kg)
  • 1/3 cup limoncello (or, lemon juice)
  • 1/4 cup water
  • 1/3 cup sultanas
  • 1-2 plain biscuits, crumbled, or 1/4 cup almond meal
 
 

1. Preheat the oven to 180C. In a large mixing bowl, sift the flours, add the sugar, and create a well in the centre

 
 

2. In a bowl, lightly whisk the milk, eggs, and melted butter

 
 

3. Pour the wet ingredients into the centre of the well, then, using a fork, combine the flour into the wet ingredients

 
 

4. When it begins to come together, use your hands to continue to combine the ingredients until they form a ball of dough. Cover the bowl with Glad Wrap and place in the fridge whilst you make the filling

 
 

5. Peel the apples, quarter and core them, then cut each quarter into cubes approximately 1 inch

 
 

6. Place in a saucepan with the limoncello, water and sultanas. With the lid on, bring to the boil, then simmer for approximately 10 minutes, stirring occasionally, until the apples turn slightly tender

 
 

7. Drain the liquid (keep it to drink!), return the apples to the saucepan, and mix through the biscuit/ almond meal (Nonna’s tip to prevent the pastry turning soggy). Leave to cool

 
 

8. Cut the dough in half, with once half slightly larger, then roll the pastry out to two rectangles, approximately 1/2 centimetre thick, or slightly larger than the size of A4 paper. 1 sheet should be slightly larger than the other

 
 

9. Place the smaller pastry on a baking dish lined with baking paper, then pour the apples on top, spreading evenly, and leaving 2cm free around the edges

 
 

10. Place the second pastry sheet on top, and using a fork, press down the edges. Brush with milk and bake for 30 minutes or until the dough has turned golden brown. Enjoy warm!

 
 

NUTRITIONAL INFORMATION (PER SERVE, SERVES 15) 

  • Energy: 737kJ
  • Protein: 15.5g
  • Fat: 2.5g (Saturated fat 1.2g)
  • Carbohydrates: 31.4g (Sugars 7.1g)
  • Sodium: 25mg

AND A WORD FROM THE DIETITIAN...

The more acidic a food is, the lower the Glycaemic Index (how quickly a carbohydrate food raises blood glucose). Therefore, adding lemon juice to a carbohydrate-containg food will slow down our body’s digestion of it. This is why sourdough bread, which uses a lactic acid culture as part of the leavening process, has a lower GI than white bread.