Recipe: apple inverted pie


Recipe: apple inverted pie

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Today we present the classic apple pie recipe with a few more touches! Upside down, with pine nuts, yogurt and a pinch of cinnamon! Children like it a lot too. Watch the video with the ...

Upside-down apple pie my way: watch the video

  • times: 20 minutes + 30 minutes of cooking

    Ingredients (for 5-6 people)

    • 200 g of 00 flour

    • 100 g of cornstarch (or potato starch)

    • 3 eggs

    • 70 ml of mild seed oil

    • 150 g of natural yogurt

    • 150 g of sugar

    • 2 mele (golden o renette)

    • the grated rind of a lemon

    • 1 pinch of cinnamon

    • vanilla seeds

    • 1 tablespoon of toasted pine nuts

    • 1 packet of yeast


    1. Grease an 18-20 cm cake pan. Mix about 60 g of sugar with the lemon zest. Put this mixture on the bottom of the pan, creating a layer, sprinkle a handful of toasted pine nuts. Now slice the apples very finely, the ideal is with a Japanese mandolin. Place them all over the bottom, rising even an inch along the edges. Sprinkle with lemon juice, sprinkle with a pinch of cinnamon.

    2. Now the dough. Beat the egg whites until stiff and set aside. Beat the egg yolks with the remaining sugar, then add the oil, yogurt and a teaspoon of lemon juice and vanilla.

    3. Mix together the flour, cornstarch and yeast and add to the mixture, stirring and mixing. Finally, gently stir in the egg whites.

    4. Transfer the mixture to the pan and bake in the oven at 180 degrees for about 30 minutes.

    5. Let it cool for about ten minutes, then turn the cake upside down on a serving dish and serve.

    The extra idea: you can vary the type of fruit: pears, but also berries (for example blueberries) instead of apples, by adding chocolate chips inside the dough.

    The authors of the recipe, the photos and the video

    Miralda Colombo, journalist and blogger, for he has a mission: to develop healthy and complete recipes that appeal to children and adults alike. Miralda has a blog born on the occasion of the weaning of her daughter Alice and which gave rise to the children's cookbook "The spoon", ed. Gallucci.

    Cevì (Cecilia Viganò) is an artist, photographer and illustratorgraduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because the eye also wants the part of her.

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