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Sprinkled apple pie

Ingredients:

  • 1 cup semolina

  • 1 cup spelt flour

  • ½ cup xylitol

  • 2 kg of apples

  • 3 teaspoons cinnamon

  • 50 g butter + more to grease the cake tin

To prepare the recipe you will need:

Tortilla pan with base 28cm

PREPARATION

  1. Mix the first three ingredients. 
  2. Peel the apples and cut them into chunks. Then mix them with the cinnamon.
  3. Grease a cake tin with butter and pour 1/3 of the dry ingredients mixture into the bottom of the tin.
  4. Spread half of the apples over these. 
  5. Pour half of the remaining mixture evenly over the apple layer.
  6. Layer the apples again, and sprinkle the rest of the dry ingredients evenly on top.
  7. Arrange the butter slices as thinly as possible on top so that they cover the whole pastry.
  8. Place in an oven preheated to 200˚C and bake until the top is browned - about an hour.

recepies

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Springform with base 28cm_2
  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

Material:
- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.