Apple Almond Cream Pie

Hot out of the oven, and smelling so delicious!

No juices spilling out of this pie with the almond cream base.

add a dollop of cream and you are ready to dig in. 

It was more like eating a pastry than a fruit pie.

I think this has become my new favorite apple pie!

As Always, 

ENJOY!

Recipe source: Jim Friedlander in The Baking Book by Linda Collister

Makes a 9 inch pie, to serve 8

PASTRY

1 2/3 cup all purpose flour

pinch of salt

4 Tbs. butter

1/4 cup shortening

2-3 Tbsp. ice water to bind

ALMOND CREAM

8oz. almond paste, crumbled

1/2 cup butter

2 Tbsp. flour

2 eggs, beaten

TOPPING

4 large tart apples

1 Tbs. lemon juice

2 Tbs. sugar

A 9 1/2 inch pie pan about 1 1/2 inches deep

preheat oven to 450 degrees.

Make the pastry dough by blend the dry ingredients with the butter and then adding ice water spoon by spoon until it comes together to form a dough.  Divide dough in half form into two balls and flatten into disks, wrap in plastic and put in fridge until ready to use.

Put the almond paste and butter in a food processor. process until smooth.  Add the flour and the eggs and process once more, until creamy.  Set aside.

Peel and core apples, slices into pieces.  toss with sugar and lemon juice.

Roll out one disk of dough and line pie pan.

Fill with almond cream

Heap sliced apples on top of almond cream.

Roll out second dough, cover apples, crimp edges and cut steam vents in top crust. 

Place in hot oven and immediately reduce oven temperature to 375 degrees. Bake for 40-45 minutes or until crust is brown.  Sprinkle with a little sugar and let cool.