Apples Pinova 4 kg carton

Category: fresh fruit, Italy, NEW_product, red

  • Pinova apples are a medium-large variety, averaging 12 to 10 centimeters in diameter, and have around to conical appearance with flat, broad shoulders and a narrow base. The skin is thin, smooth, and taut, with prominent, light yellow lenticels. The fruit also showcases a yellow-green base hue, almost entirely covered in dark red and orange blush and striping. The white flesh is fine-grained, aqueous, and semi-firm under the surface with a crisp consistency. The flesh also contains a central core filled with tiny black-brown seeds. Pinova apples have a sweet, fruity, and subtly floral aroma. When ripe, the apples should feel heavy for their size and have balanced sugar and acidity levels, creating a sweet-tart flavor with a light, astringent aftertaste. A distinct trait of Pinova apples is their slightly tropical taste. Pinova apples have nuances of pineapple, honey, melon, and banana.

  • Classic Apple Pie

    Ingredients:

    Dough
    2 1/2 cups all-purpose flour
    1 tablespoon sugar
    1 teaspoon salt
    1 cup butter (2 sticks)
    6-8 tablespoons cold water
    Filling
    8 Apples peeled and sliced
    1 tablespoon lemon juice
    1/2 cup brown sugar
    2 tablespoons all-purpose flour
    1 teaspoon cinnamon ground
    1 egg

    Instructions:

    1. Add the dough's ingredients gradually until all mixed together. Then put the dough in the fridge.
    2. While the pie crust is resting in the fridge, prepare the filling by tossing the sliced apples with lemon juice, brown sugar, cinnamon, and flour. And set aside.
    3. Remove the dough from the refrigerator and sit at room temperature for up to 10 minutes. This is required to soften the dough a bit to roll it out.
    4. Preheat oven to 375 F degrees.
    5. Place the pie dough lightly into a pie plate after rolling it.
    6. Add apple mixture (filling).
    7. Cover it with a second layer of the dough.
    8. Trim the excess dough, if needed. Brush generously with beaten egg. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice.
    9. Bake for about an hour or until the crust is golden and brown and juices are bubbling.