Rustic apple pie

Beat the eggs with sugar and a pinch of salt until obtaining a uniform and foamy mixture.

Add the flour and baking powder (previously sifted). Knead the mixture carefully in order to avoid forming clumps.

Pour the milk and melted butter gradually and mix until the dough is smooth and creamy; if used, add also half glass of brandy.

Add the lemon zest (be careful not to use the white part of the lemon) and the cinnamon. Blend the two scents to the mixture.

Use the melted butter to grease a baking tray with high walls of about 26 cm. Scatter also some flour across the tray.

Peel and cut the apples in thin slices (remember to remove their stone). Afterwards, pour some lemon juice on them so that they do not become dark.

Add the slices of apple to the prepared mixture and blend carefully; if the mixture is too dense, add a dash of milk.

Now put the dough in the buttered and floured baking tray; bake at 180° for about 30 minutes or at least until the cake is brown. Remove it from the oven, let it chill and serve.