Almond Apple Pie

October 22, 2016
8 Ratings
Photo by Posie Harwood
  • Makes one 9" pie
Author Notes

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

What You'll Need
  • 1 recipe for double pie crust (this is a good one! https://food52.com/recipes...)
  • 3 pounds apples, peeled, cored, and thinly sliced (about 6 cups)
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon (I use Vietnamese cinnamon)
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 7 ounces almond paste
  • 3 tablespoons butter, melted
  • milk + sugar, for the crust
  1. Preheat the oven to 425°F.
  2. 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.
  3. Roll out your bottom crust and transfer it to a 9" pie plate. Press it up the sides.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Remove from the oven and let the pie cool for at least 20 minutes before serving.

See what other Food52ers are saying.

  • sreilley
  • Riddley Gemperlein-Schirm
    Riddley Gemperlein-Schirm
  • em-i-lis
  • Rhiannon Corbett
    Rhiannon Corbett
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

18 Reviews

sreilley September 26, 2023
This pie was delicious.
I used this all butter pie crust recipe https://cooking.nytimes.com/recipes/448-pie-crust

I love the addition of the almond paste for that element of flavor, and it did keep the bottom crust from getting soggy. But I felt using a whole 7oz overpowered the pie. Next time I make this I would roll out as thin a layer of almond paste as possible and use that, maybe 1/3 to 1/2 of what the recipe called for.

This could be personal preference, but it also seemed like a lot of melted butter to pour over the top of the apples. Mine actually clumped into chunks after baking (this could also be cause I took out a piece of pie 30 min after baking, and then put the pie in the fridge maybe an hour after).

I'll definitely make this pie again, just with less almond paste and less melted butter next time!
Jennifer November 19, 2018
I followed this recipe exactly and it came out perfectly! I also ended up making my own almond paste and it was worth the trouble. I'm excited to make this again for Thanksgiving as my husband LOVED it...and he's a hard one to please!
Elaine S. November 9, 2017
This is off topic but perhaps I can get some help. A while ago, there was an article in Food52 comparing different pie crusts. eg Simply Recipes vs CI.
Can anyone tell me how to find it?
Posie (. November 9, 2017
Riddley G. November 8, 2017
This is seriously one of the best apple pies I've ever made. The almond paste layer adds wonderful richness.
Lisa K. October 30, 2016
What apples do you use? My mother (who made the BEST apple pie) always used something called Greenings when we lived in NY but in the Midwest I don't see them. There are so many new varieties out there now, it's hard to know what to use for the best results of tart/sweet and firm/tender.
em-i-lis October 26, 2016
Y'all, this pie is deelish! I made it today using an oil-based crust (my favorite) rather than a butter one, but otherwise followed the recipe to a tee. I love, love the almond paste in concert with the apples, nutmeg and cinnamon. Have mercy! Great recipe!
neshama369 February 8, 2019
Hi, would you share your oil based crust recipe?
em-i-lis February 9, 2019
Of course!! :)
Layla97 May 18, 2021
Hi Em-i-lis! I also have an indestructible pie crust recipe that uses an egg and butter flavored shortening. I will certainly try yours as well! Went to your site and not only loved your recipes but your blog and political slant. So glad I went to your link!
Layla97 May 18, 2021
P.S. - Your kitchen is amazing!
em-i-lis May 18, 2021
Hi Layla, you are so lovely! Thank you for bringing such a smile to my face today. :)
AntoniaJames May 19, 2021
Em-i-lis, I just looked at your oil-based crust. it's a lot like my mother's time-honored recipe which has you whip water into shortening (it can be done, but I can speak from experience that it teaches young children - that was me - the virtues of patience) and then add the flour and salt. I haven't made that crust for years. I'm inspired to try yours! Having not grown up with butter-heavy crusts, I often find them too rich, and a bit distracting, frankly, from the pie's filling. Stay well. ;o)
em-i-lis May 20, 2021
I agree completely, AJ. I like butter crusts for savory pies but not for sweet ones!
Rhiannon C. October 26, 2016
I can't imagine almond paste being very roll-able?
em-i-lis October 26, 2016
It takes some elbow grease, but I got mine to roll out nicely.
Kate January 31, 2018
Does the almond-paste layer cover only the bottom of the pie or does it cover the entire bottom crust (bottom and sides)? Thanks!
Posie (. January 31, 2018
I just do the bottom!