Apple-Almond Deep-Dish Pie
Submitted by redhussy
Elegant deep-dish apple pie with homemade almond crust and a dramatic cider pour through the top crust for extra moisture and flavor in every spiced bite.
YIELD
1 piePREP
20 minCOOK
50 minREADY
2 hrsThis isn’t your standard apple pie; it’s a showstopper with an almond-enriched crust and a surprise liquid finish.
Ground almonds in the pastry add nutty richness, while eight cups of sliced apples create a towering filling that bakes down tender.
The secret move? Pouring apple cider (or applejack or brandy) through a steam vent after baking, infusing the filling with extra moisture and boozy depth.
Serve warm in deep bowls with cream pooling around each slice for a dessert that feels both rustic and refined.
Chef Tips
- Chill the dough: That hour in the fridge makes rolling easier and produces flakier crust
- Mound apples high: They shrink dramatically during baking; pile them up for a full pie
- Two-temp baking: Start high (425°F) for crust set, then lower (350°F) to cook apples through without burning
- Use a funnel: Pour liquid through the steam vent carefully so it flows into the pie, not over the edges
Variations
- Mix in fresh or dried cranberries with the apples for tart pops of color
- Add a pinch of cardamom or ginger to the filling for warming spice notes
- Use hazelnuts instead of almonds in the crust for different nutty character
Ingredients
Directions
ALMOND CRUST: In a mixing bowl or food processor, cut together the flour, sugar, salt, ground almonds, butter, and shortening until crumbled to the size of peas.
Mix the almond extract with 1 Tbs of the milk; stir this into the crumbled mixture.
Add just enough additional cold milk to hold the dough together.
Gather the dough into a ball; flatten into a disk, wrap in plastic, and chill at least 1 hour.
FILLING: In a mixing bowl, toss together the apple slices, sugar, and butter. Transfer the mixture to a deep 9½-inch pie dish, mounding the apples in the center.
Preheat the oven to 425 degrees F. Roll out the almond dough on a lightly floured surface to a neat Fold the dough in half and quickly but gently transfer it to the pie dish, unfolding it over the apples. Roll the overhanging edges of the pastry up and over toward the surface, forming a thick border around the edges of the dough. Flute the edges and cut several slashes in the center of the dough.
Bake the pie for 15 minutes then lower the heat to 350℉ (180℃) and apples are tender when checked with a fork, 35 to 40 minutes longer.
Remove the pie from the oven. Using a funnel, pour the cider, applejack, or brandy through one of the steam vents in the pastry. Cool the pie on a wire rack; then serve warm or at room temperature in deep bowls, passing a pitcher of cream separately, if you like.
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