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.
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