Apple pie with Pecorino Toscano


Ingredients per 4 persons

  • 300 g of fresh Pecorino Toscano,
  • 1 kg of “Golden” apples,
  • 300 g of shortcrust,
  • 200 g of mascarpone,
  • 120 g of caster sugar,
  • 30 g of potato starch (or corn starch),
  • 2 eggs (separate the yoke from the white).


Peel and boil the apples for 30 minutes, then dry them with a dish-towel.
Thinly sieve the Pecorino Toscano.
Batter the Pecorino Toscano, the mascarpone and sugar in a bowl until you have a whipped mixture.
Add the egg yokes, the starch and whip for another 10 minutes. Add the flour, being careful to knead slowly, and finally the egg whites, previously whipped into a frosty cream. Apply the shortcrust on the bottom and rim of a cake mould with a diameter of 22-26 cm and 4-6 cm high. Lay the apples so that they cover the entire surface of the dough and pour Pecorino Toscano mix until it covers the dough. Bake in an oven at 120/140 °C for 35/40 minutes.
When out of the oven, decorate with powdered sugar.

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