Apple pie
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Apple pie with almond paste cookies

Bake the apple pie a few hours in advance, allowing it time to cool down, so that the apple juices will set. Then you can serve it in the afternoon with a cup of tea, or an espresso, or as a dessert to close a meal, paired with a vinsanto.
Course Dessert
Cuisine American
Keyword apple pie, apples, pie
Prep Time 30 minutes
Cook Time 40 minutes
Resting time 12 hours
Total Time 13 hours 10 minutes
Servings 8 people

Ingredients

Ingredients for the pie dough

  • 250 g (2 cups) all-purpose flour
  • ½ teaspoon of salt
  • 160 g (5 2/3 oz) butter, cold
  • 100 ml (1/2 cup) ice cold water

Ingredients for the filling

  • 1 kg (2 1/4 lb) apples
  • 150 g (5 1/4 oz) almond paste cookies, Colombelle Sapori 1832
  • ½ lemon, juice
  • 1 tablespoon corn starch
  • 1 pinch salt
  • 1 tablespoon cane sugar

Instructions

  • Add the flour with the salt to a large bowl, then add the butter. Coat the stick of butter with flour in the bowl, then using a bench scraper cut the butter lengthwise in half, then lengthwise in quarters, coating each newly cut side in flour. Dice the butter and cover each piece in flour, then with a pastry cutter press the mixture as you would mash potatoes.
  • Add the ice-cold water little by little and mix quickly with your hands just enough to create a ball of dough. Work the dough as little as possible.
  • Wrap the ball in plastic wrap and refrigerate for at least one hour, better overnight.
  • The day after, prepare the filling. Peel the apples, quarter them to remove the seeds and dice them.
  • Collect the diced apples into a bowl and drizzle them with the juice of half a lemon. Add a spoonful of corn starch and a pinch of salt. Mix thoroughly, then add the crumbled almond paste cookies.
  • Take out the pastry dough from the refrigerator and divide it in a half. Roll out half of the pastry dough with the help of a rolling pin on a floured surface to line an 18 cm (7 inches) round pie pan, previously greased with butter and dusted with flour. Roll the dough into a larger circle so that there is enough crust to go up the edges of the dish, so that you can seal the filling inside and trim the excess dough afterwards.
  • Now scoop the diced apple filling into crust.
  • Roll out the second piece of dough and cut it into strips. You can weave them directly on top the apple filling, or create a lattice pattern on a sheet of parchment paper, press it gently with a rolling pin to help it retain its shape, then slide it over the apples.
  • Close the edges of the pie crust by pressing them with your fingers, then trim the excess dough with a knife or a pair of scissors. Now seal the edges with the prongs of a fork.
  • Sprinkle the pie with a spoonful of cane sugar and stash in the freezer for about 10 minutes.
  • In the meantime, heat the oven to 220°C (425°F).
  • Bake the apple pie for 10 minutes, then lower the temperature to 190°C (375°F) and bake for 30 more minutes.
  • Leave the apple pie on a wire rack to cool down for a few hours before serving.
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