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

Apple pie with almonds

Cooked apple pie with almonds

Nutritional Value

Recipe from the internet. Author Elena Pokrovskaya. Usually the first time I make a dish strictly according to the recipe, and then I make my adjustments, but in this recipe I was immediately alerted to the fact that no binder is added to the apple filling. The author suggested just mixing the raw apples with the sauce. I decided to refine the recipe. For starters, I added the juice and zest of a lemon to keep the apples from turning darker as I sliced them. Then I simmered the apples in the sauce and thickened the sauce with starch. But it wasn't enough, the apples still fell out of the pie when sliced. It didn't affect the taste, of course, but... it didn't look good aesthetically. And I'm a perfectionist. So I will think more about this recipe, because the pie is delicious and worthy to occasionally appear on the table.

Author of the recipe

Ingredients for the apple pie with almonds:


  • Wheat Flour / Flour - 200 g
  • Butter - 100 g
  • Egg yolk - 1 pc
  • Sugar - 30 g
  • Water (ice) - 40 ml
  • Salt - 1 pinch.


  • Apple (medium, sweet and sour, dense) - 6 units
  • Butter - 50 g
  • Brown sugar - 125 g
  • Starch - 1 teaspoon
  • Lemon (juice and zest) - 1/2 Piece
  • Almonds - 150 g
  • Petals (almond, for decoration)

How to cook apple pie with almonds step by step with photos

Make sure you have all the ingredients you need on hand.

Pour boiling water over the almonds for 5-10 minutes, then drain, cover with cold water and peel. Dry the almonds in the oven or microwave (3 minutes).) without browning too much.

Then cut the nuts with a knife into rather large chunks.

Sift the flour and mix it with the sugar and salt, add the butter when cooled, then cut it with a knife and quickly rub it in with your hands until you obtain homogeneous and small crumbs.

Add the egg yolk and water,

Knead quickly to form a springy and elastic dough. Roll into a ball, wrap in clingfilm and chill in the fridge.

Peel the zest from half a lemon and squeeze out the juice into a large bowl. Peel the apples, remove the core, and cut into small cubes. As you cut the apples, put them in a bowl and stir in the juice to prevent the apples from turning black.

Melt the butter in a frying pan, add the sugar and cook, stirring, until golden brown. At the last minute, I decided to replace the regular sugar with brown sugar to enhance the caramel flavor

Stir in the apples and simmer for 5 minutes over medium heat. Remove from the heat. Stir in the zest.

Line a 23-24cm dish with baking paper, butter the sides and dust lightly with flour. If you don't have baking paper, grease the sides and sprinkle the flour over the dough. Roll out the dough into a sheet no more than 5 mm thick, and place it in the sheet. Spread the dough out into the mold, creating a 3-4 cm high rim.

Put parchment paper on top of dough and cover with beans. Bake in a heated to 200°C oven for about 5-10 minutes. Remove the mold from the oven, remove the beans and paper.

Sprinkle the almonds on the bottom.

Remove the apples from the pan to a bowl. Stir in remaining juice with 1 teaspoon of starch, cook over low heat, stirring constantly, until sauce thickens.

Stir the sauce and apples thoroughly and spread the filling on the pie.

Bake the pie at 200°C for about 30-35 minutes.

Nutritional Value:

Whole Dish:
3924.2 Calories
57.2 g
224.8 g
438.6 g
212.1 Calories
3.1 g
12.2 g
23.7 g

Salt, Lemon, Flour, Sugar, Butter, Starch, Apple, Water, Brown sugar, Almonds, Egg Yolk, Baking, Hazelnuts, Cakes, almond, Pastry

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