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

Apple and almond pie with blueberries

Cooked Apple and Almond Blueberry Pie

Nutritional Value

... Or apple-blackberry pie with almonds. I made this cake last year. The pie was not very good then, the mold was a bit too small, the claimed 20 cm in diameter was clearly not enough, when baking, the pie literally popped out of the mold. The middle didn't bake and fell through when I sliced the pie. I decided that I would definitely make this pie again, but I had to wait a year for fresh blueberries. This time I took a 23 cm. mould and increased the baking time by 10 minutes, then I left the cake in the oven for 10 minutes more. They turned out great! The recipe is rehabilitated! My deep gratitude to Ola, the hostess of the site Kharch. ru. I changed the technology a little I hope she will not be offended.

Author of the recipe

Ingredients for apple almond pie with blueberries:


  • Butter - 130 g
  • Sugar - 150 g
  • Chicken egg - 2 pcs
  • Milk - 125 ml
  • Wheat flour / Flour - 225 g
  • Almonds - 100 g
  • Dough leavening agent - 1 sachet.


  • Milk - 250 ml
  • Vanilla pudding (40 g) - 1 packet.
  • Sugar - 3 tablespoon
  • Butter - 20 g


  • Apple - 2 pcs
  • Blueberries - 200 g

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

First we will make the Custard, which requires these products. And yes, the blueberries should be washed and allowed to drain well and even dry a little on a paper towel while the cream and dough is being made.

Dissolve the sugar and 2 tablespoon of medium pudding in the milk. Remaining pudding powder will be used in the batter.

Cook the pastry, stirring constantly over a medium heat, until it thickens. Add the butter and remove from the heat. Let it cool, stirring occasionally to prevent a film forming.

Now for the batter. Have all the ingredients ready so that they are at hand. Pour boiling water over the almonds for 5-10 minutes, then rinse them with cold water, peel them and roast in the oven or in a microwave for 3 minutes. Melt butter and set aside to cool slightly.

Whisk the eggs with the sugar until they are fluffy and white. Add melted and slightly cooled butter and whisk.

Add chopped nuts, baking powder and remaining pudding.

Pour in milk in a thin stream, continuing to whisk. Then sift in the flour and gently mix the dough.

This time I took a mold with a diameter of 23 cm and a depth of 5 cm. Line a mold with baking paper and grease.

Cut apples into 4 pieces, peel from skin and seed coat, cut across into thin slices. Two apples were not enough for me, so I added half of them.

In the prepared mold, place half or more of the dough. On top of a dense layer put the apple slices, sprinkle with blueberries.

Spread cream gently over the surface.

Then spread another layer of apple slices and sprinkle with blueberries again.

Cover with remaining dough, gently smoothing it out. Spread the remaining apple slices and blueberries over the top. Bake at 180*C for about 50-60 minutes. Then turn off the oven and keep the cake in it for another 10 minutes. Remove the cake from the oven, cool it down completely, take it out of the tin and sprinkle it with powdered sugar.

Nutritional Value:

Whole Dish:
4026.7 Calories
69.9 g
201.6 g
481.6 g
230.1 Calories
4 g
11.5 g
27.5 g

Flour, Wheat Flour, Sugar, Butter, Apple, Tender, Milk, Almonds, Baking powder, Baking, Blueberries, Blueberry, Cakes, almond, Vanilla pudding, Chickpea, Pastry

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