I cannot let apple pie season go by without sharing this delicious Almond Apple Pie! Inspired by the French Tarte Bourdaloue, this apple version consists of traditional almond cream topped with browned/caramelized apple slices. If you’re tired of the old classic apple pie, give this a try. You won’t regret it!
(This post is sponsored by SweeTango.)
Helloooo, rustic pie!
And calling it “rustic” is a way of making myself feel better about not having those magnificent pie decorating skills.
Braids, lattice, leaves…Oh, they look so gorgeous on Pinterest! But in my kitchen? They usually look like a 5 year old attempted to play with pie dough.
Just kidding! A 5 year old would do a much better job!
And that’s why “perfecting pie crust” is high up on my list of things I want to get better at. Right along with “sourdough bread”, “learning French” and “flipping pizza like a pizzaiolo”.
But all things considered, I think my rustic almond apple pie is looking mighty fine, don’t you agree? ?
However, even though looks might be what gets you excited to take a bite of this almond apple pie, its taste is what will make you fall in love.
Like a reckless cupid, hitting you with its arrow, straight in the heart. By the time you realize it, you ate a whole pie by yourself!
True story. ???
And that was only my test pie. I had to have a slice (or two) of the final one that was baked the next day. Just to make sure all the flavors were still there. ?
The almond apple pie starts with a buttery crust that melts in your mouth. After blind baking it, we fill it with frangipane – a creamy almond filling made with equal amounts of almond flour, butter and sugar – and top with apple slices that were tossed with a bit of sugar and pan fried in butter until perfectly golden.
The secret here is to use apples that will hold their shape when cooked.
My apple of choice? SweeTango, of course!
SweeTango apples are exceptionally crunchy and sweet, with a lively touch of citrus, honey and spice. And they don’t fall apart when cooked, which makes them perfect for this pie.
Introduced in 2009, SweeTango has earned raves for its standout flavor and texture. They are harvested in early fall, and are available during apple season across the United States and Canada. I literally wait all year to get my hands on them so I can bake and cook lots of delicious apple things!
You will notice that I have this recipe measured in grams, instead of my usual volume (cups and tablespoons) measurements.
When I asked my grandma for her recipe, she gave it to me with mass measures, as that’s how recipes are written in Brazil. So I converted everything to cups and tablespoons and proceeded to bake my delicious almond apple pie.
Well, it failed tremendously! It was nothing like my grandma’s pie and, while edible, not blog worthy at all.
So I swallowed my pride and decided to dust off my kitchen scale and measure everything like I should have done from the beginning. And guess what? I got it right in one try!
Because of that, I’ve decided that from now I’ll use mass measurements for my baking recipes. It is more precise and easier to measure, meaning you won’t have to use (and wash) a bazillion cups and tablespoons.
It will also *possibly* eliminate the occasional hate mail I get from some readers saying their cake/cookies/pie/tart were too tough/soft/dry/hard/*insert your baking catastrophe here*.
If you wanna be a better baker, get a kitchen scale! They are inexpensive and will guarantee that you get the same results as the person who developed the recipe you are following.
So what do you say? Shall we dust off your kitchen scale and start measuring to make this delicious Almond Apple Pie?
After all, SweeTango season won’t last forever! ???
For the crust
- 200g all purpose flour, sifted
- 70g confectioner's sugar, sifted
- 25g almond flour
- 1/2 teaspoon salt
- 120g unsalted butter, cold and cut into small cubes
- 1/2 teaspoon vanilla extract
- 1 medium egg
For the Apples
- 3 SweeTango apples, peeled and cored
- 1 tablespoon sugar
- 2 tablespoons butter
For the Almond Cream
- 100g unsalted butter
- 100g confectioner's sugar, sifted
- 2 medium eggs
- 100g almond flour
- 10g cornstarch
- 1 teaspoon rum (or substitute for vanilla extract)
Making the crust
- Combine the flour, sugar, almond flour and salt in a large bowl. Add the butter cubes and, using a pastry cutter (or your fingers), cut the butter into the dry ingredients until the texture resembles sand, with butter pieces no larger than small peas. You can also use a food processor if that's easier.
- Add the vanilla extract and egg, and, using your hands, work the dough just until it comes together and is smooth. Then, form a ball, flatten and wrap in plastic. Refrigerate for at least 2 hours before rolling.
- When ready to roll, preheat the oven to 350F. Transfer the dough to a work surface lightly dusted with flour. Lightly dust the top of the dough and the rolling pin with flour, and roll out the dough into a circle at least 12 inches in diameter and about 1/8 inch thick.
- Place in a buttered and floured pie plate. Trim the edges and crimp.
- Cover the bottom of the pie with a large square of parchment paper or aluminum foil, snugging the lining right against the edges and sides of the pie. The, fill the pie with pie weights or beans, making sure they cover the bottom.
- Bake the crust until the edges are barely golden, about 15 minutes. Then, remove the pie weights and return the crust to the oven, baking again until the bottom looks dry, another 5 minutes. Remove from the oven and let it cool down before filling.
Preparing the apples
- Slice the apples, making sure they are not too thin or they will get too soft when cooking.
- Transfer the apples to a bowl and toss with the sugar.
- In a large skillet, over medium heat, melt the butter and cook the apples until golden, about 10 minutes. Remove from heat and reserve.
Making the almond cream
- Using a hand mixer (or whisking by hand), whisk the butter until fluffy. Then, add the sugar and egg and mix until smooth.
- Add the flour and corn starch and mix well, until there are no lumps left. Add the rum (or vanilla extract) last and give it a last good mix.
Assembling the pie
- Spread the almond cream on the pie crust. Then, distribute the apple slices over the cream, without pressing down too much as the cream will grow around the apples.
- Bake in the preheated oven for 30 minutes or until the filling is set.
- Dust with confectioner's sugar and serve.
P.S. For more apple inspirations, follow SweeTango on Facebook, Twitter, Instagram and/or Pinterest.
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