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Non-American Apple Pie

So, I was thinking yesterday about how I'd gotten pretty good at baking, but I'd never done a pie with apple. So I set out to remedy that today. The results were pretty good, if you don't mind my bragging.

BLOG POSTINGS > Desserts & Baking

Non-American Apple Pie

by Marian The M(?)

For 8 small servings


  • 60g of powdered sugar (any fine sugar can do in a pinch)
  • 190g of flour
  • 100g of butter, good idea to take out of the fridge a bit before so it's not hard
  • 1 egg, beaten before use


  • 3 medium size, neither sweet nor sour apples. Things like Cox Orange or Belle Boscop work well
  • 100g almonds, blanched (remove peel by softening with boiling water and slip off by hand)
  • at least 2 tsps. of cinnamon, depends on taste. Up to four is edible. I use around three.
  • a good helping of sugar. Again, depends on how sweet you want it. Around 50g is a good starting point.
  • a PINCH of salt. Too much ruins everything

Start by making the dough, as it's easier to handle if it's had a bit of a rest in the fridge. Mix sugar, flour and butter well together, and add the egg (already beaten) when it's cohesive. Mix together again. Put in the fridge.

Start the apple filling by removing the peel and core on the apples and cutting them into pieces the size of a thumb. Finely chop or blend the peeled almonds. Mix together in a bowl, and add the rest of the ingredients. Make sure it's pretty uniform before continuing.

Turn on the oven at 180c or 356f

Take the dough out of the fridge again, and lay the dough in the pan you're planning to bake in. I use these small portion servings, but a bigger pan should work. Not too deep, though. Mold the dough into the baking pan with your hands. Around 1/2 cm thick all over. Cover the entire bottom and a few cm up the edges.

Once you're finished with that, add the filling. Spread it out evenly. As standard, no lid is necessary, but if you have deftness and some leftover dough, you can make a few decorative strips on the top. No matter what, spray a bit of sugar on top unless you like it sour.

Put the pie into the oven. For my small portion servings, it takes around 15 minutes, but it might be up to half an hour in a full pan. Keep an eye on it. The dough turns a slightly dark brown around the edges when it's finished. The top apples should look slightly dried out as well.

Anyway, good luck! Sorry I couldn't be more accurate.

Marian The M(?)
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