Apple and almond pie

by

Apple and almond pie
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
Print
 
Ingredients
Frangipane
  • 75 gr butter
  • 75 gr sugar
  • 75 gr ground almonds
  • 1 egg
  • 1 egg yolk
  • 25 gr plain flour
Filling
  • 50 gr raisins
  • 250 gr apples
  • 20 gr sugar
  • 1 tspn cinnamon
Finish
  • 500 gr puff pastry
  • 1 egg
Instructions
Frangipane
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
  2. Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
Filling
  1. Peel and dice the apple.
  2. Mix with the sugar and cinnamon.
Assembly
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll the puff pastry out in two equal squares.
  3. Place one square on the lined tray and spread with the frangipane leaving a cm border clear all around.
  4. Place the apple and raisins on top.
  5. Brush the border with beaten egg and set the remaining pastry square on top, pressing the edges firmly together. Cut excess pastry off.
  6. Brush with the remaining egg yolk and score the top with a sharp knife in a radiating pattern.
  7. Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
  8. Remove from the oven and allow to cool before slicing.
Stuff to know
This pie is a variation of the French gâteau pithiviers.
Leave the frangipane out for a nut free version.
Use a really tart apple like a granny smith or bramly apple for a good apple flavour.
Add a pinch of ground green cardamom.
Add some nuts to the filling.

 

Share