Recipe: Apple almond pie step by step with pictures | Handy.Recipes

Apple almond pie

Cooked Apple Almond Pie

Time to cook: 40 minutes

Total Servings: 6

Nutritional Value

Yes, yes, yes - there are 22 apple pie recipes with almonds on this site, but let me have mine, it's different. I love the combination of almonds and apples. Simple enough: a thin, thin base of pre-made puff pastry, almond filling, and a slightly sweet "cap" of whipped egg whites, but so good!

Author of the recipe

Ingredients for apple almond pie:

  • Puff pastry (w/o yeast) - 250 g
  • Almonds (cup capacity 250 ml) - 2 glass
  • Brown Sugar (glass capacity 250 ml) - 2/3 glass
  • Butter - 50 g
  • Chicken egg (large) - 2 pcs
  • Apple (medium size) - 3 pcs
  • Powdered sugar (for whipping egg whites) - 2 tablespoon

How to cook almond and apple pie step by step with photos

The products I need are quite affordable and common. I use brown sugar, but you can also use white. I only had 2 apples, they were large "antonovka". Turn on the oven and turn the oven temperature to 180 degrees Celsius. С.

Crush the almonds into a fairly small crumb, the size of a grain of buckwheat. Pour them into a bowl. Set aside 2 tablespoons of the sugar in a separate bowl, we will need it for glazing the apple slices.

Separate the eggs into egg yolks and whites. Pour the remaining sugar into a saucepan, put a piece of butter.

Melt over low heat, stirring, for about 5 minutes.

Pour sugar and butter mixture into ground nuts and stir.

Add yolks to the mixture. Mix well until homogeneous. This is our filling.

Roll out the dough into a very thin sheet. You can roll out the pastry on a sheet of parchment, then turn it on the mould, form a skirting, cut off the excess pastry with scissors, or you can cut a circle from the pastry sheet, unfolded on a board, to the diameter of a removable bottom of a low mould with 2-3 cm reserve to form a small skirting and carefully transfer it into the mould.

Spread out the almond filling in an even layer.

Wash the apples, peel them and cut into thin slices. Place the slices firmly on the tart.

Fill apples with reserved sugar. We put in the preheated oven for about 35 minutes. Make sure that the apples do not burn on top. I will give some advice: when baking pies with filling that are covered with sugar, cover the bottom of the oven with a sheet of foil. The sugar, boiling, tends to escape and burns out, hissing and filling the space of the oven, at the bottom of the oven, and to clean the oven from the burnt sugar - it is still "Enjoy".

Whip whites with powdered sugar until thick, about 5 minutes.

Carefully take the hot cake out of the oven and cover it with beaten whites.

Put back in the oven for about 7 minutes until the whites turn yellow. We don't need to dry out the protein mass, we need to quickly bake it on top. This protein mass stays soft and tender, like cream.

Let's cool our pie completely and taste. The apples become like sour jam, the whites like a delicate cream, the base of the pie is very thin and a little crunchy nutty filling, - delicious!

Nutritional Value:

Whole Dish:
5455.9 Calories
86.8 g
274.6 g
665.6 g
Per Serving:
909.3 Calories
14.5 g
45.8 g
110.9 g
326.7 Calories
5.2 g
16.4 g
39.9 g

Butter, Egg, Sweet, Apple, Brown sugar, Almonds, Powdered sugar, Flavourful, almond, Biscuits, Pastry, Tarts

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