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Author Notes: I was baking this pie for many years.
It comes out very tasty and looks different and original than any pies I ever seen or tasted.
The pie could be made with any fruit (pears, apricots, plums or cherries).
My favorite is sour cherries, but they have a very short season and the frozen ones are too wet.
Serves 8 to 10
For the crust and apple filling
- 2 cups all purpose flour
- 2 sticks cold butter
- 5 egg yolks
- 3/4 cups sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 2 pounds apples (Granny Smiths or Golden Delicious)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon sugar
- 1 tablespoon flour or cornstarch
- Juice of 1 lemon
- Preheat the oven to 375 degrees Butter and cover the bottom and sides of a spring form with parchment paper. Pill and core the apples, cut them each in half and then slice thinly. In a bowl sprinkle the apples with lemon juice, 1 tablespoon sugar, flour or cornstarch, cinnamon and nutmeg. Mix gently to cover all the apples. Set aside.
- Separate the eggs. Cut the butter into small pieces. In a mixing bowl add the flour, butter, egg yolks and sugar, salt and lemon zest. With your finger tips crumble all the ingredients until everything is well combined to a uniform crumbled mixture. Refrigerate while preparing the fluffy filling.
For the almond fluffy filling
- 5 egg whites
- 5 tablespoons sugar
- 1 cup almond flour or finely ground almonds
- 1/2 teaspoon almond or vanilla extract
- Beat the egg whites with a pinch of salt until soft picks form. Slowly add sugar and continue beating until stiff picks form. Gently fold in the almond flour and almond or vanilla extract.
- Sprinkle 2/3 of the crumbled mixture on the bottom of the spring form; then nicely lay out all the apples. Cover with the fluffy filling, top with the remaining crumbled mixture. Bake in the middle rack of the oven. After 15 minutes lower the temperature to 350 degrees. It usually takes one hour to bake. If the top browns to fast, cover the last 15 or 20 minutes with a round piece of parchment paper or foil. Cool to room temperature on a wire rack. Serve with a dollop of whipped cream or your favorite ice cream. Enjoy!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)