For this Torta de Maça Recipe, you can use two store bought graham cracker crusts or make two crusts from scratch if you like your crust less sweet.Fresh apples are the key to this recipe so we usually make this dish during the Autumn months. For this pie, we bought a half peck of grade 2 McIntosh apples from a nearby orchard, Iron's Fruit Farm.
This recipe departs from a standard apple pie recipe in that it uses condensed milk to give the apple filling a sweet, creamy texture. I also use a modified pie crust recipe to make the sweet, crumbly topping.
This recipe for Torta de Maça makes two tortas (pies).
Ingredients:
2 store bought graham cracker crust pie shells or make your own pie crusts.
Filling
8 McIntosh apples
1/2 cup sugar
2 tspn cinnamon
3 tbsp condensed milk
1/4 cup flour
Topping
1 1/4 cup flour
pinch salt
3 tbsp condensed milk
1/2 cup butter, cut into 1/2 tbsp pieces
1 egg
2 tbsp brown sugar
Preparation:
- Peel and core each of the apples and slice them into very thin slices.
- Place apple slices in a large bowl and add the sugar, cinnamon, condensed milk, and flour. Mix these ingredients together so that all of the apple slices are well coated.
- Pour the apple mixture into the pie crusts so that they are distributed equally.
- Next, bake another pie crust similar to the recipe in the previous post. Follow this recipe and add 3 tablespoons of condensed milk and 2 tablespoons of brown sugar to the dough and then bake.
- After 20 to 25 minutes, remove the crust and let cool. Pour the crust into a large bowl and break up the crust into smaller pieces.
- Top both of the two pies equally with these pieces.
- Bake for 45 minutes at 350 degrees Fahrenheit.
- Remove from oven and let cool.
- Top with whip cream with ice cream on the side.
Brasil
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