Apple pie à l’ancienne with cashew nuts
by Inge Mersseman
Ingredients
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
Preparation
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
Fruits
Leave the frozen apple cubes thaw for about 15 min. once thawed, scatter the apple cubes on to the pie
Pralin
- 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
Finishing
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
