Cassandra came to GiglioCooking the first time with the Fashion Institute of Technolofy of New York. She decided that GiglioCooking was the place where to spend some lovely (and fruitful) hours with her family. So, she came with the family, mother, father and sister.
In the photo,shot by the only male participant, thre are all the girls of the cooking group.
Besides a complete meal Italina style,m they made two desserts, both with apples. One was an upsidedown apple pie. The other one was a pear and apple pie which recipe was written by Bartolomeo Scappi in his Opera in 1570. The recipe is below.
THANK TO YOU ALL FOR COMING AND SHARING WITH ME A NICE MORNING!
PEAR AND APPLE PIE
300 gr flour
140 gr butter, cut into small pieces
1 tablespoon salt
¼ cup water
700 gr pears and apples, peeled and thinly sliced
50 gr butter
30 gr powdered sugar
20 gr fatless, dry cookies (crumbled)
3 tablespoons sugar
2 tablespoons rose water
Dough: Melt the salt in the water. You can do it by heating a little. Place the flour and the butter in a bowl and knead until the mixture resembles cornmeal. Slowly stir in the cooled salted water, mixing until the consistency of the dough is homogeneous. Shape into a ball, wrap in plastic foil and refrigerate for 30 minutes.
Filling: In a heavy bottom pan, melt the butter and cook the fruit until they are very soft. Let it to cool.
Assembling: Divide the dough in 2 balls, one bigger than the other. Roll up the bigger dough larger than the pie pan and line it. Spread half of the sugar and crumbled cookies on the bottom, then put the fruit stuffing. Spread the top with the left sugar. Cover with the smaller dough layered in a round shape. Close carefully the borders. Save a little pastry to garnish the top ( you can make roses).
Bake in a preheated oven at 180° for approximately 50 minutes.
Icing: Dissolve the sugar into the rose water on a very low heat.
When the pie is almost cooked, brush the glaze on the top and let it bake until shining.
Let it to cool before serving.