Ingredients
1 recipe for double pie crust
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
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt
7 ounces almond paste
3 tablespoons butter, melted
Milk + sugar, for the crust
Instructions
Preheat the oven to 425°F.
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. 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.
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.
Remove from the oven and let the pie cool for at least 20 minutes before serving.
Key Points About Ingredients:
- Almond paste adds a subtly sweet, marzipan-like layer that pairs beautifully with tart apples and keeps the bottom crust from becoming soggy.
- Using a mix of firm, tart apples like Granny Smith alongside sweeter varieties creates a more complex, balanced filling.
- Rolling the almond paste into a thin 9-inch disc before placing it in the pie shell ensures even flavor distribution in every slice.
- Dotting the apple filling with melted butter adds richness and helps the filling caramelize slightly during baking.
- Starting the pie at 425°F then reducing to 375°F ensures a golden, flaky crust while fully cooking the apple filling through.
Key Nutritional Insights:
- Apples are a good source of dietary fiber and vitamin C, supporting digestive health and immune function.
- Almond paste contributes heart-healthy monounsaturated fats, vitamin E, and magnesium from its almond base.
- This pie provides a moderate amount of iron and potassium per serving, thanks to the combination of apples, almonds, and enriched flour in the crust.
- The natural sugars from apples make up a portion of the total sugar content, though added sugars from cane sugar are also significant — enjoy as an occasional treat.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories520
- Standard DV% Daily Value*
- Total Fat22 g72 g30.56%
- Saturated Fat7 g20 g35%
- Trans Fat0 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat11 g
- Cholesterol18 mg300 mg6%
- Sodium280 mg2300 mg12.17%
- Total Carbohydrate76 g275 g27.64%
- Dietary Fiber4 g28 g14.29%
- Total Sugars42 g
- Added Sugars26 g50 g52%
- Sugar Alcohal0 g
- Protein6 g50 g12%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium48 mg1300 mg3.69%
- Iron2 mg18 mg11.11%
- Potassium220 mg4700 mg4.68%
- Vitamin A180 mcg900 mcg20%
- Vitamin C (Ascorbic Acid)5 mg90 mg5.56%
- Vitamin E (Tocopherol)3 mg15 mg20%
- Vitamin K4 mcg120 mcg3.33%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
- Vitamin B3 (Niacin)1.4 mg16 mg8.75%
- Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
- Folate28 mcg400 mcg7%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin2 mcg30 mcg6.67%
- Vitamin B5 (Pantothenic acid)0.3 mg5 mg6%
- Choline14 mg550 mg2.55%
- Phosphorus95 mg1250 mg7.6%
- Iodine3 mcg150 mcg2%
- Magnesium32 mg420 mg7.62%
- Zinc0.6 mg11 mg5.45%
- Selenium8 mcg55 mcg14.55%
- Copper0.2 mg0.9 mg22.22%
- Manganese0.5 mg2.3 mg21.74%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride90 mg2300 mg3.91%
