Almond Apple Pie / Apple Galette

*updated*

I made this once and it turned out really well, but then made it a couple more times and the apples were really dry. I've updated the recipe by slicing the apples a little thicker, pre-cooking the apples, and covering them during cooking. Turned out REALLY well!

If you want to leave out the almond paste, you will have a simple and delicious apple galette instead! But if I were you I would leave in the almond extract, since it goes so well with the apples and is very subtle.

This is a really easy-to do crust that is astoundingly delicious. Don't use store-bought or you will be disappointed!

Crust:

1 1/4 cup flour (156 g.)
2 T. sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/3 cup crisco (or 3 T. crisco, 3 T. butter)
1 T. vanilla extract
1/2 tsp. almond extract
1/2 cup ice water

Also:

1/2 cup maple syrup or agave (I use a 50/50 blend from trader joe's)
slivered almonds (optional)

Filling:

3 granny smith apples, peeled, cored, and cut into 1 cm. thick (you heard me) slices
1/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/4 tsp. almond extract
2 T. butter

Plus around 4 oz. almond paste, flattened with a rolling pie

Directions

Start with the crust; preheat oven to 375:

1. Mix flour, baking soda, cinnamon, salt, and sugar

2. Using a pastry cutter (food processor) blend crisco into flour until it's crumby looking (not crummy looking, hopefully!)

3. Add vanilla and almond extract, then ice water 1 tablespoon at a time until dough just holds together

4. Wrap in plastic wrap and put in the fridge while you make you apples (or about 10 minutes)

5. Peel, core, and chop the apples then mix them in a large bowl with the cinnamon, nutmeg, sugar, and vanilla and almond extracts

6. Over medium-high heat, melt butter in a large frying pan; add apple mixture and cook until very slightly cooked (approximately 5 minutes)

7. Take the dough out of the fridge and roll out on a lightly floured surface with a rolling pin. Place the dough in a pie pan, letting it fall over the sides (or a parchment-lined baking sheet).

8. Roll the almond paste until very thing and tear off pieces, dotting the bottom of the pie crust like a dalmation's spots.

9. Add apples to the center (put any leftover liquid in last), then fold the edges over so that the pie is still "open-faced" but has a 1-2 inch border of crust on the top

10. Brush crust border with maple syrup and sprinkle whole pie with sugar and slivered almonds

11. Cover exposed apples loosely with a fitted piece of aluminum foil. Bake for 35-40 minutes until crust is golden.