I love apple pie. The classic dessert evokes fall in all the best ways, making me want to pull on a thick sweater and hike on trails softly packed with pine needles, my feet crunching on a carpet of fallen leaves.
I've spent the past week in Vermont. The trees are afire in shades of vermillion, russet red, crimson, and gold. At night, I walk home smelling wood smoke and cider. There's a little diner in town that sells slices of mile-high apple pie, and at lunchtime they can't plate it fast enough to satisfy the hungry crowds.
I don't believe in messing about apple pie. It's such a perfect combination: soft, cinnamon-y fruit nestled inside a buttery, flaky pie crust. But the challenging aspect of a fruit pie is preventing your bottom crust from getting soggy, and today's recipe solves the issue. As a serious devotee of almond paste, I often search for recipes on the almond paste jars, and came across this twist on an apple pie from Odense.
It's a classic double crust apple pie in every respect, with one update. After rolling out your bottom crust, you also roll out a thin layer of almond paste into a round disc. You press this disc into the pie plate on top of the bottom crust, pile the apple filling on top, and seal it all with the top crust.
The result is a wonderfully nutty, sugary surprise in each bite. The almond paste melts slightly into the crust, making a thick and buttery base that's tucked neatly under the fruit. It helps seal in the fruit juices and adds a fantastic flavor reminiscent of an almond croissant.
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Try it this year instead of a basic apple pie recipe. It's wonderful, simple, and further improved by a scoop of vanilla ice cream.