Almond Apple Pie

Shared by: Melanie

My parents moved to Canada from Ireland in the 1960s, and growing up, I always assumed this recipe had been handed down from my grandmother who was a prolific baker of all sorts of lovely almond-based confections. I asked my dad to teach me the recipe last year (he is the baker in the family) and imagine my surprise when he brought out his worn, flour-coated 3-ring binder of recipes and there was a dog-eared recipe cut out of a 1970’s magazine, entitled “Grandma’s Apple Pie”.


8 oz White flour
Pinch Salt & cinnamon
¼ lb Softened butter
½ cup White sugar
Whole egg + egg yolk
Grated rind of 1 lemon
½ cup Ground almonds
4 Large granny smith apples
Lemon juice
2-4 tsp Granulated sugar for apples
6 tbsp Apricot jam
2 tbsp Water
¼ cup Toasted flaked almonds


Add a pinch of salt and cinnamon to the flour, then sift into a bowl. Create a well in the flour, then add the butter, sugar, egg, rind and ground almonds. Mix well, and then form a ball. Wrap in cling film and refrigerate for 30 minutes.
Peel and slice the apples into small pieces, place in a bowl and sprinkle with lemon juice.
Put out a sheet of parchment paper, then put ½ the dough onto it, then roll out to a circle to fill the pie dish. Lift the parchment to loosen the top layer, flip over, peel off the parchment, then flip into the pie dish & form into pie shape.
Spread 2 tbsp of apricot jam in the bottom of the pie crust. Add the sliced apples, and then sprinkle the apples with sugar.
Roll out the second ½ of the pastry dough, then cut into strips. Layer the strips over the top of the pie in a lattice, and build up the edges with extra pieces of pastry.
Place in preheated oven at 375F for 30 minutes, then place a piece of tin foil with a large circle cut out to protect the edges over top and bake for another 10-15 minutes.
Heat the remaining 4 tbsp of apricot jam and water and strain. Brush over the finished pie and sprinkle with toasted almonds.


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