Almond apple pie

A delicious almond crust give a gluten-free spin on a timeless country-style dessert - the humble apple pie.

  • 30 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


  • 50 gram butter, chopped
  • 2 tablespoon caster sugar
  • 6 large granny smith apples, peeled, cored, sliced
  • 1/2 teaspoon ground cinnamon
Almond apple pie
  • 3 cup almond meal
  • 1 cup icing sugar
  • 125 gram butter, chilled, chopped
  • 1/4 cup cream, plus extra for brushing
  • cream or gluten-free custard, to serve


Almond apple pie
  • 1
    Place almond meal and icing sugar in a food processor. Pulse to combine. Add butter and pulse until fine breadcrumbs form. With motor running, gradually add enough cream until dough forms a ball around the blade. Shape into a disc, wrap in plastic wrap and chill 15 minutes.
  • 2
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 23cm pie plate.
  • 3
    Roll 2/3 pastry out between 2 sheets baking paper, until it forms a 3mm-thick round. Ease into pie plate. Trim edges and prick with a fork. Bake 10-12 minutes, until firm and lightly golden. Allow to cool.
  • 4
    Meanwhile, roll remaining pastry out between 2 sheets baking paper to a 3mm-thick rectangle. Chill until required.
  • 5
    To make the filling, heat butter and sugar together in frying pan on low, stirring, until sugar dissolves. Add apples and cinnamon. Cook, stirring, 8-10 minutes, until apples are just tender. Allow to cool.
  • 6
    Spoon apples into case. Cut remaining pastry into 1.5cm-wide strips. Arrange pastry strips over pie in a criss-cross pattern at 1cm intervals. Trim edges and brush with extra cream. Bake 10-15 minutes, until pastry is golden. Serve in wedges with cream or gluten-free custard.