Charlotte alla Milanese

Apple Pie from Milan

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This dish reminds me of British apple pie. Russet apples have the perfect texture for it, plus they don’t release too much liquid. If they’re unavailable, use another similar apple that’s not too juicy, such as gala.


  • 1 kg russet apples
  • cup (80 ml) dry white wine


Preheat the oven to 180°C.

Peel and core the apples and cut each one into 16 thin wedges. Place in a heavy-based saucepan over high heat with the wine, lemon zest and 90 g of the caster sugar. Bring to the boil, then reduce the heat to medium and cook, covered, for 10 minutes.