The recipe is the classic Apple Pie, but revisited in my own way, without using butter or eggs, for a version that does not “complicate” too.
FOR THE DOUGH:
300 g plain flour 2 (semi-integral)
100 g of oil EVO
40 g of water
130 g of rice malt
zest of 1 lemon
a pinch of salt
FOR THE FILLING:
1 kg of apples
80 g of rice malt
Juice of 1 lemon
1 teaspoon ground cinnamon
2 tablespoons ground almonds
Put together in a large bowl the water and the oil, then add malt, salt and stir with a wooden spoon to mix. Gradually add the flour and stir until the mixture will be workable with your hands, then move to the support surface and continue to knead briefly. Let rest in refrigerator for 30 min.
Meanwhile, prepare the filling: in a bowl place the apples peeled and cut into cubes, add the lemon juice, cinnamon and malt, stir the whole thing and let rest.
At this point take a little more than half of the dough, roll out the dough and cover the pan previously oiled and floured. Sprinkle the base with almond flour and cover with apples. Roll out the remaining dough and roll it over the apples and seal edges.
Make cuts to radiate to the center of the surface of the cake, mix in a bowl 1 tablespoon rice malt syrup and 1 tablespoon water and brush the liquid on the cake.
Bake at 180 ° for about 40 minutes.