Apple and Almond Pie
As the days are getting longer I’m looking through my store cupboard and trying to use up the things I hoarded during the run up to Christmas. Once past the Spring equinox I know I shall spend far less time in the kitchen, so now’s a good opportunity to clear the back of the pantry.
It wasn’t a great surprise to find a whole pack of ground almonds keeping a low profile on the top shelf – we love anything with nuts, home-made marzipan being a particular favourite. The following recipe is a variation on Bakewell tart.
Ingredients
- 150g butter
- 125g caster sugar
- 150g ground almonds
- 50g plain flour
- Zest of 1 lemon
- 1 tbsp brandy, (substitute a tsp lemon juice and a dash of water if preferred)
- 3 - 4 drops almond extract
- 2 eggs
- 1 medium cooking apple
- 500g block puff pastry
Oven temperature: 220o
What to do
If using frozen puff pastry, allow to warm at room temperature for 30 minutes or so, then cut the block in half. On a floured board, roll out the first half till it’s approximately 3mm thick, then, using a plate or similar round object measuring about 25cm in diameter, place this on the pastry and use a knife with a good point to cut out a circle.
Repeat the rolling out process and then cut a second circle, slightly larger than the first.
Place each of these pastry circles on a sheet of baking paper and, rolling them loosely (in the manner of a Swiss roll), return them to the fridge for the time it takes to make the filling.
Peel and stew the apple with a little sugar. Don’t let it get too mushy, and if there is a lot of liquid, drain it once the apple has cooled down.
Now heat the oven to the required temperature, then prepare the almond mix as follows, it is quick and simple to make.
Whisk the eggs together and set aside. Melt the butter gently over a low heat. Once melted, turn the heat off. Add the sugar, flour and ground almonds and stir till all are incorporated, adding the brandy and almond essence. Next beat in the whisked eggs, reserving about 1 tbsp to glaze the pie.
Allow the mixture to cool to round about blood temperature.
Remove the pastry circles from the fridge and place the larger one on a lined baking sheet (you could use the paper you’d wrapped it in to put in the fridge for this). Spread the almond mix in the centre of the circle, leaving about 2.5cm clear around the edge. Spread the apple mix sparingly on the almond filling, taking care not to swamp the pastry.
Next, place the second pastry disc on top and carefully fold the lower circle’s edges up over the upper ones. Pinch them together so the pie is well sealed. Brush the top of the pie with the reserved egg, then, using a small, sharp kitchen knife, make some slashes in the top of the pie. In the very centre make a small cross-cut, then fold back the edges of the cut. This is to allow the steam to escape as the pie cooks.
Serve warm, with soured cream or yoghurt. Et bon appetit!