- 100 ml of coffee (= 2 cups)
- 4 eggs
- 120 g of butter
- 300 grams of sugar
- 300 grams of flour
- 1 pinch of salt
- 10 g of yeast
- 3 apples
- 100 chopped walnuts
- agave syrup to taste
As Grandma Anna teaches us, to make a coffee apple pie with nuts, first prepare the coffee, and set it aside to cool. For this recipe we have chosen Tazzulella coffee, a balanced blend very suitable to accompany the slightly acid taste of apples and nuts. Similarly, melt the butter and let it cool.
Crack the eggs into a bowl (you will be using both egg yolks and egg whites), add a pinch of salt and whisk with an electric whisk. Gradually add the sugar while continuing to whisk, the cold melted butter and mix again to mix these first ingredients well. At this point pour in the flour little by little, with the beaters moving and, when everything is homogeneous, add the yeast and continue kneading the dough.
At this point you can add the (cold) coffee mixture again. Nonna Anna advises us to continue mixing with a spoon, which allows us to better understand the consistency of the cake batter. Peel the apples, cut them into slices and add them to the mixture, mixing everything well.
Grease the cake tin with a little butter and sprinkle it with flour, then pour in all the batter.
For the moment we can call it “coffee apple pie”, since the nuts are put after cooking. Put in the preheated oven at 180° and cook for 30 minutes.
After the usual “toothpick test”, take the coffee apple pie out of the oven and place it on a surface that can withstand the heat. And now, place for the last “touch”: spread the agave syrup on the surface of the cake then sprinkle it with crushed walnuts. Now we can call it Coffee Nut Apple Pie!