Almond Apple Pie

Almond Apple Pie

New post and a new layout! I’m very excited to share the new site layout today; it’s been a few months in the making, but it’s finally here. There’s a new recipe index to make finding recipes easier, and a new travel section that I can’t wait to start filling with our adventures!

Almond Apple Pie

Apples

Thanksgiving is right around the corner. It has a way of creeping up on me every year. This year we’ve got family coming in from New York, so I’ll be prepping over the next few days and cooking most of Wednesday and Thursday – not that I’m complaining I look forward to cooking EVERY year.

Almond Apple Pie

Almond Apple Pie

I am a total sucker for ANYTHING almond. I saw this recipe on the box of my Odense almond paste last Christmas when I was making my grandmother’s layer cookies, and put it on my list of things to try, then happened to see it again this fall on Food52. The layer of rolled almond paste is a nice twist on a classic, and if you love almond as much as I do, it is totally worth trying.

Almond Apple Pie

Almond Apple Pie

Adapted slightly from Food52 and Odense
Makes 1, 9-inch Pie
 
I used a mix of Crispin and Ida Red apples, but any combination of baking apples will do. I prefer to mix a few different varieties.

 

1 double pie crust
7 oz Almond Paste
3 lbs baking apples
1 tablespoon lemon juice
3/4 cup sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons butter
Milk and sugar for crust, optional

Adjust rack to lowest or second lowest rung in oven. Preheat oven to 425°F. Line a baking sheet with foil or parchment and set aside.Roll crust to fit a 9″ pie plate and fit into dish.

Shape Almond Paste into a flat disk and place between wax paper or a large zip-lock bag. Roll out to a 9 inch circle and press into bottom and up sides of piecrust. Refrigerate.

Peel, core and slice apples into a large bowl (makes 7-8 cups). Toss with lemon juice. Whisk sugar, flour, cinnamon, nutmeg and salt until mixed and toss with apples.Remove pie crust from refrigerator and fill with apples. Dot apples with butter.

Roll second crust, top apples, seal edges and cut steam vents. Brush crust with milk and sprinkle with sugar, if desired.

Place pie on sheet and bake for 15-20 minutes. Reduce heat to 375°F and bake for 35-40 minutes more or until apples are soft and bubbling. If crust is browning too fast, tent pie with foil or create a crust guard with foil to keep the edges from browning.

Remove pie dish to a wire rack and let set up for 30 minutes before cutting.


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