French Country Apple Pie

This apple pie takes a French turn with a frangipane base instead of the usual fruit-and-sugar filling. Toasted almonds ground with sugar in a food processor create a rich, nutty custard layer that bakes up dense and marzipan-like underneath thinly sliced Granny Smith apples.

The frangipane is the star. Ground almonds, margarine, eggs, almond extract, and just enough flour to hold it together. It puffs up around the apple slices during baking, setting into a custardy filling that’s closer to a French tart than a traditional American pie.

Granny Smiths are the right call here. Their tartness cuts through the rich, sweet almond filling, and they hold their shape during the long bake without turning to mush.

Pro Tips

• Toast the almonds well before grinding. Raw almonds make a bland frangipane. Toasted almonds give it that deep, roasted nuttiness that defines the filling.
• Slice the apples thin and arrange them in overlapping concentric circles for the prettiest result. Thick chunks don’t cook through before the frangipane sets.
• The pie is done when the center is set and no longer jiggles. Press gently with a finger. It should feel firm, not liquid.
• Shield the crust edges with foil if they brown too quickly during the 50-60 minute bake.

Variations

• Pear frangipane: Swap the apples for ripe pears sliced thin for an even more French-inspired version.
• Hazelnut filling: Replace almonds with toasted hazelnuts and use a splash of Frangelico instead of almond extract.
• Berry topped: Scatter fresh raspberries over the frangipane alongside the apples for a tart, colorful contrast.