almond apple pie

4.50 from 4 votes
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8



  • 3 cups all-purpose flour, cold, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 ½ cups cold unsalted butter (3 sticks), cut into small pieces
  • 10 tablespoons ice water


  • 4 Gala apples, peeled
  • 4 McIntosh apples, peeled
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 5 tablespoons all-purpose flour, plus more for dusting
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1 (7 oz.) tube marzipan almond paste
  • 1 large egg, beaten


  • For the pie dough, combine 3 cups flour and 1 teaspoon salt in a food processor. Add 3 sticks cold butter cut into pieces and pulse until you have large pea-size chunks scattered throughout. Slowly add 8 to 10 tablespoons ice water until the mixture is just combined; do not overmix (there should be visible bits of butter in the dough). Transfer the dough to a floured surface, divide in half, and shape into 2 flat discs. Wrap separately in plastic wrap. Refrigerate for at least 30 minutes.
  • Preheat oven to 400ºF.
  • For the filling, cut 4 peeled Gala apples and 4 peeled McIntosh apples into quarters and remove the cores. Cut each quarter into ½-inch slices and toss with 1 tablespoon lemon juice in a large bowl. Melt 2 tablespoons butter in a large skillet set over medium-high heat. Add cut apples, toss to coat in butter, and cook until softened, 5 to 7 minutes. Add ½ cup granulated sugar, ¼ cup brown sugar, 5 tablespoons flour, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, and 1 teaspoon salt over the apples; toss to coat. Remove from heat and let cool completely.
  • On a floured surface, roll out one dough disc ¼-inch thick. Transfer to a 9-inch pie plate with ½-inch overhang. Roll 7 oz. marzipan between 2 pieces parchment paper into a 9-by-⅛-inch-thick circle. Place the marzipan over the bottom crust. Prick the crust using a fork, and fill the crust with apple mixture.
  • Roll out second dough disc slightly thinner than ¼-inch-thick. Transfer to the top of the pie and trim to ½-inch overhang. Pinch the top crust to the bottom, fluting the edge, or press to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with beaten egg.
  • Transfer pie to a baking sheet and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool for 20 minutes before serving.


  • Serve with our Thanksgiving menu to complete the meal.


  • Gluten-Free: Use gluten-free flour such as Cup 4 Cup.


  • Pie can be made up to 2 days in advance. Store in an airtight container at room temperature or in the refrigerator for up to 4 days.


Calories: 815kcal | Carbohydrates: 97g | Protein: 10g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 119mg | Sodium: 608mg | Potassium: 350mg | Fiber: 7g | Sugar: 48g | Vitamin A: 1284IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 3mg