Apple, almond and walnut pie

Ingredients: (for a 28 cm diameter pan)

For the filling:

• 11-12 medium apples
• 1 lemon
• 11-12 tablespoons brown sugar (one tablespoon per apple used)
• Spice mix: 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom, 1 small ground star anise (or 1 teaspoon ground anise if you buy it pre-ground – I had whole), and half a grated nutmeg (similarly, if you buy it pre-ground, use 1 teaspoon)
• 50 g butter
• 100 g coarsely chopped walnuts
• 100 g raw almonds

For the dough:

• 200 g cold butter from the fridge
• 75 g brown sugar
• 1 teaspoon vanilla extract
• 300 g white flour
• 10 tablespoons cold water

For brushing at the end:

• 1 egg

Preparation:

Start by preparing the dough. Cut the butter into cubes and place all the dough ingredients into a food processor (or use a mixer in a bowl if your processor isn’t large enough). Blend until the dough comes together into a smooth, compact ball. If the dough feels too crumbly, add a little more water. Once ready, wrap the dough tightly in plastic wrap and place it in the freezer for about 40-45 minutes.

Wash the apples, peel them, and then slice them evenly.

In a large wok or pot, melt the 50 g of butter. Once melted, add the sliced apples and cook for 2-3 minutes until they start to soften. Then, stir in the sugar and spices thoroughly. After about 2 minutes, pour in the lemon juice and mix well.

Allow it to cook for about a minute, then add the walnuts and almonds. Toast them briefly together before turning off the heat. Set the mixture aside to cool.

Preheat the oven to 180 degrees. Lightly flour your work surface. Remove the dough from the fridge, knead it briefly, and divide it into two portions: one larger and one smaller.

Keep the larger piece of dough on the countertop, while wrapping the smaller portion in cling film and placing it back in the fridge until needed. Roll out the larger dough evenly with a rolling pin and transfer it to the baking tray. Spread the filling evenly over the dough.

Remove the remaining piece of dough and roll it out evenly. Using a knife or rolling pin, cut it into equal strips. Lay the strips over the pie, weaving them alternately if you like. If you prefer to keep it simple, you can just lay the strips on top without weaving.

Firmly press the edges of the pie to ensure the dough strips adhere to the base dough. Trim any excess dough around the edges. Beat the egg in a bowl, then use a pastry brush to evenly coat the entire surface of the pie with the egg wash.

Put the pie in the preheated oven and bake for about 40-45 minutes.

Once it’s done, remove it from the oven and let it cool for about 30 minutes. It’s absolutely delicious! You can enjoy it as is or serve it with a generous scoop of your favorite ice cream. 🙂 If you like, you can also sprinkle some powdered sugar on top.

If you try the recipe, let me know how you liked it! 😊

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