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Try this beautiful rustic dessert with complementary flavors of tart apples on a base of sweet-and-nutty almond paste.
- 3-4 granny smith apples, peeled, cored, and thinly sliced
- 1 stick butter, softened
- 1/2 cup unrefined cane sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon almond extract
- 2/3 cup almond paste or almond flour (if using paste you can use less sugar)
- 2 Tablespoons all-purpose gluten-free flour
- 1 gluten-free tart crust dough ball
Preheat oven to 350°F. Using a food processor or electric hand mixer, cream together the butter and sugar in a medium bowl until light and fluffy. Gradually mix in the egg and the egg yolk one at a time. Stir in almond extract, followed by almond paste/flour and gluten-free flour. Transfer the pie dough into an 8” pie pan, and use your finger to crimp the edges. Spread the almond mixture into the bottom of the pie shell.
Carefully arrange the apple slices in an overlapping spiral pattern, starting on the outside, and working to the center. Sprinkle with cinnamon. Place the pie in preheated oven and bake for 35-40 minutes until crust is toasty and apples have begun to brown. Cool pastry to allow it to set.
Use a mandoline to cut the apples into thin, uniform slices.Recipes Home
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