A thin layer of almond paste between the crust and the filling of this apple pie recipe, which comes from the Odense almond paste can, serves a dual purpose: Adding a nutty, sugary almond flavor much like an almond croissant, and helping keep the bottom crust from getting soggy. —Posie (Harwood) Brien
- Makes one 9" pie
recipe for double pie crust (this is a good one! https://food52.com/recipes...)
apples, peeled, cored, and thinly sliced (about 6 cups)
ground cinnamon (I use Vietnamese cinnamon)
milk + sugar, for the crust
- Preheat the oven to 425°F.
- In a large bowl, combine the sliced apples with the lemon juice. Whisk together the sugar, flour, cinnamon, nutmeg, and salt in a separate bowl, then toss with the apples and lemon juice.
- Roll out your bottom crust and transfer it to a 9" pie plate. Press it up the sides.
- Take your almond paste, and roll it out into a thin circle, about 9" in diameter. It shouldn't be any thicker than about 1/8" -- if it is, set some aside for another use. Transfer the thin disc of almond paste to the pie plate and press it gently on top of your bottom crust.
- Fill your pie crust with the sliced apple mixture. Dot the top of the apples with the melted butter. Place in the refrigerator while you roll out the top crust.
- Roll out the top crust. Transfer it to the top of your pie plate and crimp the edges. Cut 5 slits in the top of the crust in the center to let steam escape. Brush the crust with milk and sprinkle with sugar (optional).
- Bake the pie for 15 minutes, then reduce the oven heat to 375°F and bake for 35-40 minutes more, until the fruit is soft and bubbling and the crust is golden. If the crust is browning too quickly, you can cover it with foil.
- Remove from the oven and let the pie cool for at least 20 minutes before serving.