Semi-wholemeal apple pie

Apple pie never gets boring. There are a thousand versions, each with a different flavor—that's its secret! You can follow this recipe, but you can also modify it and create your own.

• 200 g Gentil Rosso type 2 flour
• 50 g wholemeal rice flour
• 50 g millet flakes (plus a little for the pan)
• 140 g of whole cane sugar (Muscovado type)
• 60 ml cold-pressed corn oil
• about 250 ml of soy milk
• 3 apples (preferably firm and not too acidic)
• 1 lemon (juice plus grated zest)
• 1 sachet of cream of tartar (instant baking powder)
• cinnamon

• In a bowl, combine the flours, millet flakes, sugar (120g), baking powder, and cinnamon. Add 3/4 of a pureed apple and the grated lemon zest.
• Place the liquid ingredients (oil, soy milk, lemon juice) in a jug, then add them to the dry ingredients and mix until you obtain a smooth, soft mixture (add a little more soy milk if necessary).
• Grease the inside of a cake pan, sprinkle with millet flakes, and pour in the batter. Cover with the remaining apple slices, arranged in a radial pattern and partially immersed in the batter.
• Finally, sprinkle the surface of the apples with the remaining sugar and bake the cake in a preheated oven at 180°C for about 50 minutes (if you see that the top is getting too dark, cover with aluminum foil).
• Serve while still warm!

• You can enrich the dough with dried fruit, such as pine nuts.
• To give the cake a lacquered look, instead of sprinkling the apples with brown sugar, brush them with water and malt at the end of cooking.