Cinnamon Apple and Almond Pie – A Delicious Strudel-Inspired Pastry

This Apple Almond Pie is a delicious take on traditional apple strudel, combining the crunch of a buttery pie crust with the warm, spicy flavors of apples, raisins and cinnamon. The filling is enhanced with crunchy pine nuts, sweet apricot jam and a splash of amaretto liqueur, all topped with a light, flaky shortcrust pastry. This tart brings together classic flavors in a new and comforting way, making it the perfect dessert for any occasion.

Why you will love this recipe:

This pie offers the perfect balance of textures and flavors: sweet and spicy apple filling meets crunchy pine nuts and crispy dough. The addition of amaretto and apricot jam adds richness and depth, while crumbled amaretti cookies provide a delicious crunch. Easy to prepare and incredibly satisfying, this dessert is perfect for family gatherings or as a sweet treat to accompany your coffee or tea.

Perfect occasion:

This apple and almond tart is perfect for a holiday dessert, a festive brunch, or a weekend family treat. With its warm fall flavors and elegant presentation, it’s perfect for special occasions like Thanksgiving, Christmas, or even a cozy dinner.

Decorating Tips:

Create a lattice pattern on the pie using additional pastry dough for a classic, rustic look. After baking, sprinkle the tart with icing sugar for an elegant touch. You can also glaze the top with warmed apricot jam for extra shine and flavor.

Ingredients:

For the shortcrust pastry:

• 500 g all-purpose flour
• 230 g cold butter cut into cubes
• 200g of sugar
• 1 egg
• 3 egg yolks
• The zest of 1 lemon
• replaces the word nice with emptych of salt

For the filling:

• 400 g golden apples, diced
• 60g of sugar
• 20 g pine nuts
• 70 g soaked and drained raisins
• 3 tablespoons of apricot jam
• 30 g crumbled amaretti biscuits
• 2 tablespoons amaretto liqueur
• replaces the word nice with emptych of cinnamon

Instructions:

1. Prepare the pastry: In a bowl, combine the flour and cold butter, working the mixture with your fingers or a food processor until it has a crumbly texture. Add the sugar, egg, yolks, lemon zest and salt, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
2. Prepare the filling: In a large bowl, combine the diced apples, sugar, cinnamon, crumbled amaretti, pine nuts, soaked raisins and apricot jam. Stir until the mixture is smooth.
3. Assemble the pie: Preheat the oven to 180°C (350°F). Roll out the dough between two sheets of baking paper to approximately 0.5 cm thickness. Line a 22cm tart tin with the rolled out pastry, trimming the edges. Fill the tart with the apple mixture.
4. Decorate: Use leftover dough to create strips or shapes for the top of the pie, arranging them in a lattice or decorative pattern.
5. Cook: Bake for about 50 minutes, or until the pie is golden brown and the filling is bubbly. If the crust browns too quickly, cover it lightly with foil for the last 10 to 15 minutes of baking.
6. Cool and serve: Let the pie cool before serving. Sprinkle with powdered sugar or glaze with warm apricot jam for a shiny finish.

Enjoy this tasty and comforting apple and almond tart, a perfect dessert for any occasion!