APPLE & ALMOND CRUMBLE PIE
Combine fruit pie with apple crumble to get the best of both - a warming dessert that slices neatly and delivers two textures of pastry
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
- Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.
Nutrition Facts : Calories 765 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
CRANBERRY-ALMOND APPLE PIE
My grandmother made this treat every year for Christmas. It's much better than everyday apple pie. The recipe is a family treasure. -Maxine Theriauit, Nashua, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.
Nutrition Facts : Calories 453 calories, Fat 18g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE, ALMOND AND RASPBERRY PIE
I made this for Thanksgiving many years ago as a change of pace, and it was a huge hit! I would recommend it for any time of year, but it is very special for a holiday.
Provided by JackieOhNo
Categories Pie
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- To prepare pastry dough, combine flour, sugar, salt, and butter in bowl of a food processor; pulse until mixture resembles coarse meal. Blend yolk and water in a small dish; add to processor. Pulse to combine mixture. Divide dough in half. Shape into disks. Wrap in plastic and chill for 1 hour (or overnight).
- Roll out half of dough into a 15-inch circle. Place in round, shallow glass 10-inch baking dish. Trim overhang to 1-1/2 inches. Roll remaining half of dough into 12-inch circle. Using a pastry wheel, cut into 1-inch strips. Transfer to a baking sheet lined with wax paper and refrigerate.
- To prepare filling, preheat oven to 450 degrees. Roll out almond paste between 2 pieces of wax paper to 9-inch circle. Remove paper. Place over pastry in baking dish.
- Combine sugar, flour and allspice in a large bowl. Add apple slices. Toss. Spoon half of apple mixture into pie shell. Sprinkle with half of the raspberries. Repeat with remaining apples and raspberries, scraping in any remaining sugar mixture and spreading fruit to make level.
- Place lattice strips on pie, spacing about 1-1/2 inches apart; trim off excess. Turn up overhang and crimp edge of crust. Place pie on baking sheet; brush pastry with milk. Tent with foil.
- Bake in oven for 15 minute, then reduce temperature to 375 degrees. Bake for 1 hour or until apple are tender, removing foil during last 10 minutes to brown crust, if needed. Cool slightly on wire rack, then serve warm.
Nutrition Facts : Calories 492.3, Fat 22.9, SaturatedFat 12.3, Cholesterol 67.9, Sodium 124, Carbohydrate 69.4, Fiber 6.4, Sugar 34.2, Protein 5.8
ALMOND PIE
Make and share this Almond Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F degrees.
- Grease and flour a 9-inch pie plate.
- In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
- In another small bowl, mix the butter and 1/2 cup of the sugar.
- Stir the almond mixture into the butter and sugar.
- Beat in the eggs, one at a time, mixing well after each addition.
- Pour the mixture into the pie plate and bake for 25-30 minutes.
- While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
- Pour the syrup over the hot pie when the pie comes out of the oven.
- Sift the confectioners' sugar over the top.
- May be served with crème fraîche.
Nutrition Facts : Calories 852.1, Fat 65.6, SaturatedFat 31.6, Cholesterol 261.5, Sodium 588.4, Carbohydrate 60.1, Fiber 4, Sugar 51.7, Protein 12.3
ALMOND & APPLE TART
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Provided by Tom Kerridge
Categories Dessert
Time 2h15m
Number Of Ingredients 15
Steps:
- First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
- For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
- Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
- Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
- Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.
Nutrition Facts : Calories 846 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
APPLE ALMOND PIE
Make and share this Apple Almond Pie recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pie crust for filled one-crust pie using 9-inch pan.
- Flute edge.
- Heat oven to 375F.
- Reserve 2 T sugar.
- In medium bowl, combine remaining sugar and corn starch.
- Add eggs, beating well to combine.
- Stir in butter, corn syrup and almond extract.
- Mix in apples and almonds.
- Pour into pie crust-lined pan.
- If desired, garnish with apple slices overlapped in a circle around edge of pie.
- Sprinkle center with almonds.
- Sprinkle reserved sugar over top.
- Bake at 375F for 50 minutes or until center of pie is set.
- Cool completely on wire rack.
- Store in refrigerator.
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- Combine the flour, sugar, almond flour and salt in a large bowl. Add the butter cubes and, using a pastry cutter (or your fingers), cut the butter into the dry ingredients until the texture resembles sand, with butter pieces no larger than small peas. You can also use a food processor if that's easier.
- Add the vanilla extract and egg, and, using your hands, work the dough just until it comes together and is smooth. Then, form a ball, flatten and wrap in plastic. Refrigerate for at least 2 hours before rolling.
- When ready to roll, preheat the oven to 350F. Transfer the dough to a work surface lightly dusted with flour. Lightly dust the top of the dough and the rolling pin with flour, and roll out the dough into a circle at least 12 inches in diameter and about 1/8 inch thick.
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