Crunchy Almond Apple Pie

This is no ordinary apple pie. It’s built in layers, each one adding flavor or crunch, more like a French tart than a homey double-crust pie. The base gets a thin smear of apricot preserves, which adds a fruity tang and keeps the crust from going soggy under the filling.

Over that goes an almond filling close to frangipane: ground almonds creamed with butter, sugar, and egg, studded with raisins. It bakes into a moist, nutty layer that anchors the apples fanned on top.

The crowning touch is a crunchy almond meringue. Egg whites whipped to soft peaks with sugar, folded with sliced almonds, then spread over the apples. As it bakes, it sets into a crisp, golden, nutty crust.

A fifteen-minute rest and a snowfall of powdered sugar finish it off.

Pro Tips

• Slice the apples thin and even so they soften fully under the topping in the bake time.
• Beat the egg whites just to soft peaks before folding in the almonds. Stiff peaks make the meringue hard to spread.
• Spread the meringue to the crust edges to seal in the apples and keep the filling moist.
• It’s done when the almond topping is crisp and deep golden. Tent with foil if it browns too fast.

Variations

• Swap the apricot preserves for raspberry or cherry jam on the base.
• Use a tart apple like Granny Smith to balance the sweet layers.
• Stir a splash of almond extract or amaretto into the frangipane for a deeper almond note.