Apple Rustic Pie with Walnut Frangipane

Rated 5.00 out of 5 based on 1 customer rating

(1 customer review)

Category: Desserts Tags: Apple, Walnut

It’s Autumn Time.

Apples and walnuts go so sweet together. The walnut frangipane makes it all,  you need to taste this delicious thing.

Ingredients

• Flour: 

  210 grams

• Granulated White Sugar: 

  2 tablespoon

• Butter: 

  150 grams

• Salt: 

  1/4 teaspoon

• Water: 

  3 tablespoon

• Walnut - Frangipane: 

  75 grams = 2/3 cup

• Butter - Frangipane: 

  75 grams

• Sugar - Frangipane: 

  3 tablespoons

• Egg - Frangipane: 

  1

• Flour - Frangipane: 

  1 tablespoon

• Apple: 

  5 cups = 600 grams

• Lemon juice: 

  2 tablespoons

• Cinnamon: 

  1/2 teaspoon

• Cardamom: 

  1/2 teaspoon

• Sugar: 

  2 tablespoons

• Egg: 

  1

Directions

Are You Ready? 

We will start with the Pie Crust, because it needs rest time.

Pie Crust:

1. Mix together flour, sugar and salt. Add the diced butter to the dry ingredients. Mix well.
2. Drizzle with ice water, 1 tbsp at a time, until dough just comes together.
3. Form the dough into a ball and place it on a piece of plastic wrap. Wrap in the plastic wrap and place in fridge overnight.
4. If you are impatient, leave just one hour in the fridge. But one hour it’s a MUST!

Walnut Frangipane:

1. Place the walnuts on a baking sheet and toast them in the oven for about 10 minutes, or until they become fragrant and slightly golden brown.
2. Let it cool, then remove the shells, as much as possible.
3. In a mixer or food processor, pulse the walnuts until finely ground.
4. Beat butter and sugar until creamy. Then add eggs and flour.
5. Set aside.

Apple Filling: 

1. Peel the apples and slice them thinly. Place them in a large bowl and add juice, cinnamon, cardamom, sugar.
2. Optional: add 1 teaspoon cornstarch.
3. Combine all together, and set aside this bowl too.

Baking:

1. Preheat the oven to 200°C.
2. Take out the dough from the fridge, leave at room temperature for a few minutes. Roll out the dough to a large circle, about 25 cm.
3. Transfer the dough to a baking sheet.
4. Spread the frangipane over it, leaving the edges free from filling.
5. Take the apples, and arrange them on the top of the frangipane paste.
6. Fold the edges over the apples and press gently.
7. Brush the edges with the egg wash, then sprinkle with sugar.
8. Bake it for 30 minutes or until crust is golden brown and filling is bubbling.
9. Let it cool completely.

Great!

This is soooo good!