DUTCH APPLE PIE WITH ALMOND PASTE
A TWIST ON THE DUTCH CLASSIC.
This is a twist to the classic Dutch Apple Pie ‘appeltaart‘. It contains almond paste and in the dough we added almond flakes, this provides it with a surprise element. I love all types of apple pies. The Dutch ‘appeltaart‘ with a crumbled crust is probably my favourite because I love the spiced crumbled topping. We recently had our housewarming party and this apple pie was one of the stars of the dessert table.
This pie is super delicious. The almond paste lined crust is a delightful surprise. The raisins have been soaked in rum and the crust has almond flakes worked into it.
Prep time depends on if you use store bought almond paste or if you make it yourself. Making yourself adds +/- 1 hour to the time.
FOR THE CRUST
300 g flour
200 g butter (out of the refrigerate not at room temperature)
100 g sugar
1 large egg
1 pinch of salt
55 g almond flakes (could be a bit less or more)
FOR THE ALMOND PASTE
I used store bought but since I know many can’t find it so easily in the shop I’m providing a recipe for it.
Whether you use store bought or follow the recipe for almond paste you will also need an additional egg (see directions for almond spice).
Note: if you need to make this yourself do it first because it needs to rest in the refrigerator for at least an hour.
125 g powdered sugar (1 1/8 cup)
200 g ground almonds, (7 oz / 2 1/3 cup)
The juice and grated zest of ½ lemon
You’ll need a food processor and plastic wrap.
FOR THE FILLING
1 kilo sweet / sour apples (around 6 apples)
50 g sugar
75 g raisins
3 tsp cinnamon
Start preparing by doing the following
Place the oven rack just below the center of the oven. So not all the way at the bottom but also not in the middle or top.
Preheat your oven. Electric oven to 180 °C / 355 °F, convection oven to 165 °C / 330°F.
Soak the raisins in rum (just enough that they’re covered. You can also use warm water for this).
Grease your spring-form pan from 24 cm / 10 inch or spray it with non-stick spray.