Torta di Mele: Italian Apple Pie

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Adapted from The Fine Art of Italian Cooking


  • 1/2 cup raisins
  • 4 tablespoons salted butter, melted
  • 45 medium-sized Fuji apples, divided
  • Juice and grated zest of one small lemon
  • 1 1/2 cups all-purpose flour
  • 2 packages active dry yeast
  • 1/4 cup lukewarm water
  • 2/3 cup granulated sugar
  • 2 eggs


  1. Soak the raisins for 20 minutes in lukewarm water.
  2. Peel, core, and slice two of the apples. Sprinkle with lemon juice and set aside. Leave the remainder of the apples unpeeled; core, slice, sprinkle with lemon juice and set aside.
  3. In a large bowl, place 1 cup of flour. Make a well in the center. In a small bowl or measuring cup, dissolve the yeast into 1/4 cup water. Pour it into the flour and stir. Add sugar, melted butter, grated lemon zest and eggs. Mix well. Sprinkle with remaining flour. Mix well. Dough should be homogenous and fairly soft and sticky. Add more flour if you want it to be slightly less sticky.
  4. Add the soaked raisins and the peeled apples and mix well.
  5. Grease a 12-inch pie pan or springform pan. Add the dough and form it to the shape of the pan. Arrange the unpeeled apple slices on top.
  6. Cover with a dish towel and let the dough rise until doubled, about an hour.
  7. Meanwhile, preheat the oven to 400F.
  8. Once the dough has risen, bake for 35-40 minutes until golden brown.
  9. Let cool for half an hour, then remove from mold or pan and serve.