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Pies and Tarts
Milanese Apple Timbale
Milanese Apple Timbale (Single crust apple pie, using apples cooked in syrup; decorated with candied cherries)
Originated from: Milan, Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (1902)

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For crust
Puff paste

For filling
Apples cooked in syrup with vanilla and sugar

For decoration
Border of candied cherries
Custard sauce


Line a deep dish with puff paste, bake it,and fill it with sufficient apples, cooked in a syrup with vanilla and sugar to taste, and reduced rather thick.

When stiff, turn out on a dish and serve with a border of candied cherries and a custard sauce, cold.


The recipe in this entry was taken from "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" which was selected and compiled by Adelaide Keen. The cookbook was published in Boston by Little, Brown and Company in 1902. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.

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