Apple and nut pie

Apple and nut pie

19 ratings

Martha, potter and grandmother


„This pie puts a smile on everyone’s face. The warmth of the apples and the citrus aromas coming out of the oven give a comforting feeling to all.“

Difficulty

Medium 👍
60
min.
Preparation
75
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
180 g
butter (cold)
270 g
confectioner’s sugar
45 g
almonds (ground)
400 g
all-purpose flour
2
eggs
3 g
salt
1
lemon (zest)
1
orange (zest)
1 kg
apples
100 g
sugar
200 g
almonds (sliced)
100 ml
apple juice
1
vanilla bean (seeds)
¼ tsp
cinnamon
flour for work surface
butter for greasing
Metric
Imperial
  • 180 g butter (cold)
  • 270 g confectioner’s sugar
  • 45 g almonds (ground)
  • 400 g all-purpose flour
  • 2  eggs
  • 3 g salt
  • 1  lemon (zest)
  • 1  orange (zest)
  • 1 kg apples
  • 100 g sugar
  • 200 g almonds (sliced)
  • 100 ml apple juice
  • 1  vanilla bean (seeds)
  • ¼ tsp cinnamon
  • flour for work surface
  • butter for greasing

Utensils

  • zester
  • 2 frying pans
  • oven
  • standing mixer or hand mixer with dough hooks
  • plastic wrap
  • pie dish
  • large bowl
  • cooking spoon
  • cutting board
  • knife
  • round cookie cutter (small)
  • rolling pin

Enjoy with

Tokay
This dessert wine from Hungary is a classic, sweet wine aged in wooden barrels, so it goes especially well with apple and cinnamon. A dessert wine with cake is an ideal way to conclude your menu.

Nutrition per serving

Cal
419
Protein
5g
Fat
13g
Carb
67g

Step 1/10

For the crust, combine butter, confectioner’s sugar, ground almonds, flour, salt, eggs, and some of the lemon and orange zest. Beat until a smooth dough forms.
  • 180 butter
  • 270 confectioner's sugar
  • 45 almonds (ground)
  • 400 flour
  • 3 salt
  • 2 eggs
  • ½ lemon
  • ½ orange
  • zester
  • standing mixer or hand mixer with dough hooks

For the crust, combine butter, confectioner’s sugar, ground almonds, flour, salt, eggs, and some of the lemon and orange zest. Beat until a smooth dough forms.

Step 2/10

Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.
  • plastic wrap

Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 3/10

Toast sliced almonds in a grease-free pan over medium-low heat until light brown and fragrant.
  • 200 almonds (sliced)
  • frying pan
  • cooking spoon

Toast sliced almonds in a grease-free pan over medium-low heat until light brown and fragrant.

Step 4/10

Preheat oven to 160°C/325°F. For the filling, peel and quarter apples. Remove core with a diagonal cut. Cut quarters into thick slices.
  • 1 kg apples
  • oven
  • cutting board
  • knife

Preheat oven to 160°C/325°F. For the filling, peel and quarter apples. Remove core with a diagonal cut. Cut quarters into thick slices.

Step 5/10

Caramelize sugar in a frying pan over medium-low heat for approx. 4 - 7 min. until liquid and golden.
  • 100 sugar
  • frying pan
  • cooking spoon

Caramelize sugar in a frying pan over medium-low heat for approx. 4 - 7 min. until liquid and golden.

Step 6/10

Sauté apples in caramelized sugar. Deglaze with apple juice. Add vanilla seeds, remaining orange and lemon zest, and cinnamon. Allow to cook until most of the liquid has evaporated. Set aside.
  • 100 ml apple juice
  • 1 vanilla bean
  • ½ orange
  • ½ lemon
  • ¼ tsp cinnamon
  • zester

Sauté apples in caramelized sugar. Deglaze with apple juice. Add vanilla seeds, remaining orange and lemon zest, and cinnamon. Allow to cook until most of the liquid has evaporated. Set aside.

Step 7/10

In a large bowl, combine the apple mixture with toasted, chopped almonds.
  • large bowl

In a large bowl, combine the apple mixture with toasted, chopped almonds.

Step 8/10

If necessary, grease pie dish and lightly flour work surface. Divide dough into two parts. Using a rolling pin, roll out so that each piece is slightly larger than the pie dish. Carefully transfer one dough round to pie dish and press into the dish. Cut off overhanging dough by rolling the rolling pin over the edges of the dish.
  • butter for greasing
  • flour for work surface
  • pie dish
  • rolling pin

If necessary, grease pie dish and lightly flour work surface. Divide dough into two parts. Using a rolling pin, roll out so that each piece is slightly larger than the pie dish. Carefully transfer one dough round to pie dish and press into the dish. Cut off overhanging dough by rolling the rolling pin over the edges of the dish.

Step 9/10

Add apple-nut mixture to pie dish and spread evenly. If necessary, discard some of the excess liquid.

Add apple-nut mixture to pie dish and spread evenly. If necessary, discard some of the excess liquid.

Step 10/10

Place second half of dough on top and seal around edges. Make a small hole in the middle of the pie with a round cookie cutter to allow air to escape while baking. Place pie in preheated oven at 160°C/325°F and bake until golden brown for approx. 65 - 75 min. Enjoy warm with ice cream or whipped cream.
  • round cookie cutter

Place second half of dough on top and seal around edges. Make a small hole in the middle of the pie with a round cookie cutter to allow air to escape while baking. Place pie in preheated oven at 160°C/325°F and bake until golden brown for approx. 65 - 75 min. Enjoy warm with ice cream or whipped cream.