Almond and apple pie

Sarie's food editor Herman Lensing is madly in love with the French. He ate this particular apple pie for the first time on holiday in Paris, and - as he did with everything else in the city - he fell head over heels in love. This is his Afri-French version of it. Gorgeous and delicious!

Serves: 6


2 x 400g rolls of thawed puff pastry
125ml butter
125ml caster sugar
1 egg
200g (250ml) ground almonds
65ml cake flour
8 peeled and cored apples


Pre-heat the oven to 200 ºC. On a floured surface, roll out the puff pastry. With a rolling pin, roll it until it’s about 3mm thick. Cut into a neat rectangle. Cut around 4 strips of 5mm wide. Place the dough rectangle on a greased baking tin.

Paint the edges of the dough strips with water and arrange all around the edges of the rectangle. Beat the butter and sugar until light and creamy. Add the egg and beat for another minute. Add the almonds and flour. Mix well.

Spoon the filling onto the crust and spread evenly. Cut the apples in half and then into thin slices. Arrange on top of the filling, making sure to cover it completely.

Bake for 30 to 35 minutes or until golden brown. Serve with ice cream or thick creanm.

This recipe first appeared in the July issue of Sarie.
Recipe by Herman Lensing
Photograph by Lee Malan


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