Buon giorno,

Today, we continue our series on traditional Italian apple and pear desserts, where the fruit, not the cake batter, is the main protagonist.

Last week we covered an Italian apple cake with more apples than cake. If you missed it, you can check the email here.

Yesterday we had a French apple tart that was so easy to make, you almost didn’t need to; you can check the email here.

Today, we are sharing a recipe that shows how waiting makes a pie better: the Crostata di Mele. This dessert is an adaptation of a traditional Italian apple pie that was originally slow-cooked overnight on a stove.

The secret to this adaptation is the unique three-hour bake at 150C - 300 F. This low-and-slow process changes the pie's structure:

• The crust becomes tender and soft.
• The filling cooks slowly, allowing the flavors to meld deeply for a uniform texture.
• The sugar in the fruit gently caramelizes, creating a richer, smoother, almost "custardy" taste.

If you have ever wondered What happens when you bake a pie for 3 hours?—this recipe has the answer.

• Watch the video: Traditional Crostata di Mele (Apple Pie) That Bakes for 3 Hours​
• Read the full recipe post: Traditional Crostata di Mele​

Buon appetito,

Laura

Your Angel in the Kitchen

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