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1
Knead the softened butter with the two types of flour, a pinch of salt, the cocoa, and the powdered sugar into an oatmeal-like consistency.
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2
Add the egg yolks and a little Marsala wine and quickly knead to combine.
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3
Shape the dough into a ball, cover it in plastic wrap, and refrigerate it for a few hours; overnight is recommended.
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4
Peel the apples and cut them into small cubes, place them in a deep saucepan and cook with the juice of 1/2 lemon, the sugar, and a few tablespoons of water.
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5
Add a handful of pine nuts and a handful of sultanas and cook for approximately 20 minutes, adding water if necessary.
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6
Turn off the heat when the apples are soft and let them cool slightly.
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7
Remove the dough from the refrigerator and cut it into two pieces, one piece should be larger than the other.
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8
Roll out the dough with a rolling pin into two round sheets.
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9
Line a pie plate with wax paper, then add the larger of the two sheets of dough.
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10
Add the cooked apple filling to the pie crust and top with the smaller of the two sheets of dough, seal the pie edges with a fork.
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11
Make a few incisions in the pie crust for the steam to be released while the pie bakes, then sprinkle the top with some sugar and add a few pieces of butter.
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12
Bake the pie at 180C for approximately 35 to 40 minutes.
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13
Remove the pie from the oven and cool before serving.
