Apple pie à l’ancienne with cashew nuts photo

Apple pie à l’ancienne with cashew nuts

by Inge Mersseman



Needed for 2 pies of ± 18 cm

  • puff pastry for the base
  • frangipane batter with cashew nuts for the filling and on top
  • 500g Crop’s apple cubes
  • 250 g pralin of cashew nuts
  • powdered sugar for decoration


Frangipane batter, 6 pies

  • 250 g grounded cashew nuts
  • 250 g powdered sugar
  • 250 g softened butter
  • Pinch of salt
  • 200 g eggs (±4)
  • 100 g flour

stir the grounded cashew nuts, the powdered sugar and the butter gently with the whisk, do not beat!

add the eggs one at a time without beating air into the mixture

add the flour to the mixture


Leave the frozen apple cubes thaw for about 15 min. once thawed, scatter the apple cubes on to the pie


  • 250 g cashew nuts, roughly chopped
  • 180 g sugar
  • 30 g egg white

mix the cashew nuts and the sugar together in a mixing bowl

add the egg white to the mixture and stir until the egg white is incorporated into the dry mixture


place the puff pastry on a sheet of baking paper, place a ring of ± 4cm high on the puff pastry and press gently

pipe a layer of frangipane of 0.5cm

scatter plenty with apple cubes

pipe another, smaller, circle of frangipane on top of the apple cubes

scatter with pralin, but make sure the apple cubes are still visible

richly sprinkle powdered sugar on top of the pie

bake the pie for ± 1hour in an oven of 180°C or until the base is golden brown and the apple cubes are done

leave the pie cool

gently release the pie from the ring and dust the pie with powdered sugar to finish

Product used

Apple cube 10 x 10 - Morgenduft
Apple cube 10 x 10 - Morgenduft photo

packaging: 4 x 2,5 kg