RUSTC APPLE AND RICOTTA PIE

Delicious pie made with a whole wheat and olive oil crust, and a ricotta and apple filling.

Crust ingredients (or use your favorite crust):

- 1 egg;

- 5 or 6 spoon of extra virgin olive oil;

- 200 g whole wheat flour;

- 70 g sugar;

- a pinch of salt.

Filling ingredients:

- 250 g ricotta;

- 1 egg;

- 80 g zucchero;

- 40 g burro;

- 2 spoons of Rum (optional);

- 3 or 4 apples;

- a pinch of salt.

Tools:

- rolling pin;

- pie mold;

- parchment paper;

- plastic wrap;

- 2 bowls;

- fork;

- knife.

Prepare the crust: put the flour, sugar, pinch of salt, oil and egg in a bowl, mix and form in to a ball in the plastic wrap.

Refrigerate at least 2 hours.

Prepare the filling: in a bowl mix the sugar and butter, at room temperature, add the ricotta and mix, add the egg and mix well.

Place the ball of dough in the middle of the backing paper, roll it out even, place it in the pan and pock it wit the fork.

This recipe of crust really need the backing paper, as it is really crumbling.

Off course you can use any crust recipe of your choice, but I find this one perfect for this pie.

More tips on how to make this crust in my whole wheat crust recipe here.

Add the filling and spread it even on the crust.

Add the apples in little slices. Keep in mind that ones they cook the apples became way smaller than they originally were, so use a lot of apples, and cover well every holes, placing the slices a bit one on top of the other.

With the fork fold down on the pie the edges of the crust.

It give a nice rustic look to the pie, and doesn't allow the crust to dry too much and harden on the edges.

Bake it in the lower level of the owen, so that the crust will cook really well, nice and crunchy, and the apple will not turn black.

I bake it for 55 minutes at 190°, but may variate from owen to owen.

It is ready when the apple golden up, and the crust have a nice brown shade.

Allow the cake to cool down completely.

This is how I place it in a dish without break it:

- place the pie with the backing paper in a large dish,

- roll under the cake the backing paper, to about the middle of the pie,

- slip off carefully the backing paper from under the rest of the pie.

Refrigerate the pie at least 3 hours before serving.

Done, this pie is really delicious and easy to make.

I make it with many different fruit too. You can also cook just the pie with the ricotta filling, and add fresh fruit on top, after baking it.