Alright, confession time: this Nigella Italian Apple Pie isn’t technically a pie the way your nan might expect. No lid, no lattice, no fiddly crimping. But what it is — is a glorious hybrid between cake, custard, and apple-stuffed dream. It’s called Torta di Mele in Italy, and when Nigella makes it, you can practically hear the applause from a rustic Tuscan hillside (or your very smug oven).
Imagine buttery golden apples swimming in a velvety batter scented with lemon zest and cinnamon. It’s the kind of dessert that looks humble, but disappears scandalously fast. Serve it warm with cream, or straight from the tin at midnight with a fork. I won’t tell.
Ingredients List:
For the Torta di Mele (Italian Apple Pie):
- 4 golden apples — Sweet and soft, the apples melt into the batter. Granny Smith works if you want more tartness.
- 250g plain flour
- 100g butter — Room temp is best; it creams smoothly.
- 150g sugar
- 1 egg + 1 egg yolk — The extra yolk makes it rich and velvety.
- 125ml milk
- Zest of 1 lemon — Adds a bright citrus lift.
- 16g baking powder — That’s one sachet.
- Pinch of salt
For the Topping:
- 2 tablespoons brown sugar
- Ground cinnamon — As much or as little as you love.
How to Make It (Instructions)
- Cool slightly before slicing.
Eat warm with cream, or cold with tea. Or both. At once. - Preheat your oven to 200°C (392°F).
If it smells like nothing yet, you’re doing it right. Just wait. - Cream together the butter and sugar in a large bowl until light and fluffy.
Use a wooden spoon, mixer, or a little elbow grease. - Add the egg and yolk, then mix in the flour, baking powder, lemon zest, milk, and salt.
Don’t overmix. The batter should be creamy, not stiff. If it’s too thick, add a splash more milk. - Peel your apples. Slice two-thirds into thin wedges for the top. Dice the remaining third and fold into the batter.
- Grease and flour a round baking tin. Pour in the batter and smooth the top.
- Arrange apple slices in a circle on top, like a floral masterpiece.
Don’t fuss over perfection — rustic is charming. - Sprinkle the top with brown sugar and cinnamon.
More is more. It’s not the time to be shy. - Bake for 40–45 minutes.
The top should be golden, the centre set. If unsure, poke with a skewer — it should come out clean(ish).
Common Mistakes
Why did my pie turn out soggy?
You may have used overripe apples or underbaked the centre. Next time, use firm apples and check with a skewer.
Why was the texture too dense?
It’s all in the batter! Don’t overwork it. Just mix until smooth and stop.
Can I skip lemon zest?
You can, but you’ll miss that little citrus pop. Try orange zest as a backup.
My apples sank to the bottom. What happened?
That’s okay — happens to the best of us. Just make sure the batter isn’t too runny and your diced apples are evenly dispersed.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices and freeze for 1–2 months. Defrost in the fridge overnight.
Reheat Options:
- Oven: 350°F (180°C) for 15 minutes. Keeps the crust crisp.
- Microwave: 30–60 seconds. Lovely, but softer texture.
- Eat cold: Honestly, it’s dreamy straight from the fridge.
What to Serve With It
- Vanilla ice cream — Classic and cooling.
- Fresh whipped cream — With a splash of brandy if you’re feeling cheeky.
- Espresso or strong black tea — Cuts the sweetness and keeps you classy.
FREQUENTLY ASKED QUESTIONS
What are the best apples to use?
Golden Delicious, Granny Smith, and Braeburn all work well. Choose firm, not mushy.
Why is my apple pie watery?
Too many apples, too juicy, or underbaked. Try slicing thinner and baking longer.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend and check your baking powder is GF-friendly.
Can I prepare this in advance?
Yes — it actually improves with time. Bake the day before, cool, and store covered.
Try More Nigella Recipes:
Nigella Italian Apple Pie Nutrition Facts
Amount Per Serving
- Calories 450
- Total Fat 24g
- Saturated Fat 10g
- Sodium 441mg
- Potassium 120mg
- Total Carbohydrate 55g
- Dietary Fiber 2g
- Sugar 26g
- Protein 4g
Nigella Italian Apple Pie
Description
Nigella’s Italian Apple Pie Recipe consists of sliced golden apples nestled in a creamy batter with flour, butter, sugar, eggs, milk, lemon zest, baking powder, and cinnamon, and is ready in one hour!
Ingredients
For The Torta Di Mele:
For The Top:
Instructions
- Preheat oven to 200°C (392°F).
- Cream butter and sugar until fluffy.
- Mix in egg, egg yolk, flour, baking powder, lemon zest, milk, and salt.
- Peel apples. Fold one-third diced into the batter.
- Pour into a greased and floured round tin.
- Arrange remaining apple slices on top.
- Sprinkle with brown sugar and cinnamon.
- Bake for 40–45 minutes, until golden and set.
- Cool slightly, then slice and serve.