Cake/ Desserts/ Pastry

My Secret Apple Pie

You know how every grandma has her own own special recipe, that no one can replicate, because there is one secret ingredient that she won’t tell? This is one of those recipes, but fear not, this one we can all make, because I am about to reveal my biggest magic trick: almond paste. A light touch, that you almost cannot taste, but enough to elevate this dessert. Watch how your apple pie becomes The Apple Pie and let know know how many people asked you to share the secret with them…

Almond & Apple Pie

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By Daniël Serves: 10
Prep Time: 1 hour Cooking Time: 1 hour Total Time: 2 hours

A recipe that will become your and your family's favourite.


  • 400 gr self-rising flour (*)
  • 250 g butter (very cold)
  • 1 lemon
  • a pinch of salt
  • 1 medium egg
  • 250 gr light-brown sugar
  • 8 medium red apples
  • 2 tsp cinnamon
  • 150 gr almond paste (**)



Start by cutting your butter in small cubes and put it in the freezer while we prepare the rest of the ingredients. Grate the lemon zest, squeeze about 1 tbsp of lemon juice and separate your egg white from the yolk (and keep both!).


In a big bowl, mix the flour with 200 gr of sugar and using your fingers, crumble the butter. Add the egg white and the lemon zest and quickly press and knead the dough until it forms a ball. Wrap the dough in foil and refrigerate for at least 1 h.


In the meanwhile, get the filling ready. Peel and core the 8 apples, cut them in small cubes or slices, whatever you prefer, and mix them with the lemon juice. This will prevent them from turning brown too fast. Add the cinnamon, leftover sugar and vanilla essence to the mixture and let it rest in the fridge until your dough is ready.


Mix the egg yolk with the almond paste, and refrigerate.


Preheat you oven at 180 C.


Cut 2/3 of the dough and lightly flour your work surface and the dough roller. Spread your dough about 1 cm thick and using your tray as a cookie cutter, cut the bottom piece of your dough. Grab the leftover spread dough and press against the edge of the pan, until you get an uniform coverage.


Grab the other 1/3 of the dough and spread it. Cut thin long stripes of dough and arrange 5 strips vertically and 5 strips horizontally. Up to you if you want to get more creative, feel free to experiment and play with the dough.


Bake in the middle of the oven for 1 h, checking after 45 minutes.


Let it cool off before removing your spring form, and serve with vanilla ice cream.


  • 419 Calories
  • 72.4g Carbohydrates
  • 11.5g Fat
  • 8.7gg Protein


* if you don't have self rising flour, sift 6 teaspoons of baking powder with 450 of all purpose flour and use 400 gr of the mixture for the recipe above. The ratio is 1 tsp of baking powder for every 75 gr of flour.

** if you cannot find almond paste, you can make your own!
- Use 130 gr almond flour, 50 gr powdered sugar, a pinch of salt and 1 egg white.
- Blitz everything in your food processor, roll in a ball and store in the fridge for up to 10 days.
- Spread the almond paste on the bottom of the pie and top with apple mixture.

*** we used a 24 cm spring form.

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