Olive Oil Pie with Honey Apples

Ingredients:

Apples

• 2 cups dry white wine (such as dry Riesling or Sauvignon Blanc)
• 1 cup of water
• 0.5 cup granulated sugar
• 0.5 cup honey (any type)
• 2 wide strips of lemon zest
• 1 vanilla bean, split lengthwise and seeds scraped out (or 2 tsp vanilla extract)
• 2 Granny Smith apples, peeled and cut into 1cm thick wedges.

Pie

• 1 cup extra-virgin olive oil + extra for greasing the pan
• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1 cup granulated sugar
• 2 tablespoons finely grated lemon zest + 2 tablespoons lemon juice (from about 2 lemons)
• 1/4 cup honey
• 1.5 tsp vanilla extract
• 3 large eggs
• Powdered sugar, for serving

Preparation:

1. Prepare the apples:
   
   In a wide medium saucepan, combine the wine, water, granulated sugar, honey, lemon zest, and vanilla bean with seeds. Bring to a boil, then reduce heat to low and simmer, stirring occasionally until the sugar dissolves, about 5 minutes. Add the apples, stir, and simmer until soft, 10–12 minutes. Carefully transfer the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to simmer the syrup rapidly until it thickens slightly and reduces to about 1 cup, 10–12 minutes. Remove from heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until chilled.
2. Preheat oven to 160°C. Grease a round cake pan with olive oil; line the bottom with parchment paper and grease the parchment with olive oil.
3. Meanwhile, bake the pie.:
   
   In a medium bowl, combine the flour, baking powder, and salt. Place the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until smooth, about 1 minute. Add the olive oil and beat until smooth, about 1 minute. Stir in the lemon juice, honey, and vanilla extract. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions and knead until smooth.
4. Pour the batter into the pan, tapping the pan on the counter to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when lightly pressed, 35–40 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Then, turn the cake out onto the rack, remove the parchment, and let cool completely.
5. Transfer the pie to a serving platter and dust with powdered sugar. Slice and serve with apples in syrup.