Success is guaranteed with these simple recipes prepared with natural ingredients from “Cucinare nelle Dolomiti. Le migliori ricette dal cuore delle Alpi” (Helmut Bachmann, Heinrich Gasteiger and Gerhard Wieser, ed. Athesia).
APPLE AND POPPY PIE
100 g of butter • 3 egg yolks • 1 sachet of vanilla sugar • 150 g of sugar • 3 egg whites • 1 pinch of salt • 150 g of flour • 70 g of finely grated hazelnut • 25 g of ground poppy seeds • 1 sachet of baking powder • 100 g of grated Golden Delicious Marlene® apples • butter to grease the moulds • flour or grated hazelnut.
Pre-heat the oven to 180°C. Using a mixer, beat the softened butter with the egg yolks, the vanilla sugar and 50 g of the sugar. Lightly whisk the egg whites with a pinch of salt and 100 g of sugar and beat until it forms soft peaks. Mix the flour, hazelnuts, the freshly ground poppy seeds and the baking powder. Using a wooden spoon incorporate the flour and poppy seed mix, followed by the apple and the whisked egg whites. Grease the moulds (5 cm in diameter) with the softened butter and sprinkle the insides with a little flour or nutmeg. Fill with the mix and cook in the oven at 180°C for 20 minutes.
For that special touch, serve the pie along with slices of steamed apple and garnish as desired with raspberries or other berries and fruits, with a scoop of vanilla ice-cream or vanilla sauce.