almond apple pie

This pie got rave reviews in spite of the odds against it. What odds do you say? Well primarily because I didn't cook it enough. Adorable right?

What happened was that I was trying so hard to bake the pie in advance without overcooking my beautiful lattice work. In hindsight this was a real low risk and silly to be concerned with. I normally make things to be consumed rather immediately and then perhaps as leftovers.

I ended up making this pie again by request for my parents on New Years. If you chose to buy pre-made crust... it will take you less than 10 minutes to put together. Isn't that incredible? A delicious and impressive pie so quickly. The secret to kicking it up a notch is absolutely the almond paste. Sure, you could skip that step but then you are just making a normal apple pie.

Here's how it goes.
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the sliced apples with the lemon juice. Whisk together the sugar, flour, cinnamon, nutmeg, and salt in a separate bowl, then toss with the apples and lemon juice.
  3. Roll out your bottom crust and transfer it to a 9" pie plate. Press it up the sides.
  4. Take your almond paste, and roll it out into a thin circle, about 9" in diameter. It shouldn't be any thicker than about 1/8". Transfer the thin disc of almond paste to the pie plate and press it gently on top of your bottom crust.
  5. Fill your pie crust with the sliced apple mixture. Dot the top of the apples with the melted butter. Place in the refrigerator while you roll out the top crust.
  6. Roll out the top crust. Transfer it to the top of your pie plate and crimp the edges. Cut 5 slits in the top of the crust in the center to let steam escape. Brush the crust with milk and sprinkle with sugar (optional).
  7. Bake the pie for 15 minutes, then reduce the oven heat to 375°F and bake for 35-40 minutes more, until the fruit is soft and bubbling and the crust is golden. If the crust is browning too quickly, you can cover it with foil.
  8. Remove from the oven and let the pie cool for at least 20 minutes before serving.
Shopping List
2 pie crusts (1 for the top and 1 for the bottom)
3 pounds apples, peeled, cored, and thinly sliced (about 6 cups)
1 tablespoon lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt
7 ounces almond paste
3 tablespoons butter, melted
milk + sugar, for the crust 

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