An apple pie with added flavors of almonds and cranberry, making it sweet and tart with a distinct toasty almond flavor in each and every bite.
Believe or not, this pie was made before I left New York. I haven’t been able to show it until now because… well, let’s put it this way, the past few months have been quite hectic. Just when I think I’m ready to whip up something good, adulting comes crashing in causing me to have to stop to fix the mess, meaning more paperwork, errands, and lots of phone calls.
Since November, I have moved twice. Moving is never fun, especially when you do it every year. Try packing up your life twice in a 2 month time-period- stressful. In case you may have forgotten, in November I packed 2 suitcases and moved across the country from New York to Arizona, a state I’ve never been.
I do love it here. It’s been great. The scenery no matter where you go whether it’s 6 in the morning or 6 in the evening, is absolutely stunning- like nothing you’ll ever get to see back East and there’s always something to do and a new place to explore. But, there were a few bumps along the way.
Documentation of residency and even getting something as simple as a refill on contact lens, has been nothing but a pain in my ass! Pardon my French but it’s been a hassle accomplishing several necessities. If you have ever thought you couldn’t bend the rules in NY (since it’s been known to be one of the strictest states in just about anything), think again. Arizona has got laws up the wazoo! Just as strict, if not, even more!
On the flipside, I am however, extremely grateful I was able to quickly find a full time position back in veterinary medicine. :) #ThankYouJesus!
If you may recall, I was living in Payson; a nice small town in which you can drive through from one end to the other in 5 minutes. So naturally coming from a large city, it wasn’t my cup of tea. I set a goal for myself to relocate down in the valley (Phoenix-area) by the end of 2015 (you can read about it here), and lo and behold, I did.
I currently reside in Scottsdale, a beautiful town with a mix of palm trees and cacti, sunny at a comfortable temp of 70-75 degree weather, and just about any store you can imagine (for those shopaholics like myself), it’s probably within a 10 mile radius. Oh, and I have a car again- that was another goal of mine since moving into NYC. :)
I must say, I have not been this happy about where I am in life, in a long time. Despite having 95% of my belongings in storage back East, the one and only thing I miss most, are my dogs. Hoping to get them in April. We shall see.
So with all said and done, I would love to promise you my 2-3’x posts-a-week return. Thought I was able to do so before but with the high altitude of Payson (5k feet elevation) and the many changes happening at once, I needed to get it together before tackling on any new projects. Which is why, I have brought you a recipe made days before leaving NY. I simply couldn’t pass this delicious pie up and make you wait till next Fall.
Apple pies are always a classic, enjoyed any time of the year. As you can see, this apple pie has a few added flavors incorporating almonds and cranberry into the mix, making it sweet and tart with a distinct almond flavor in every bite. And thanks to my friends at Kerrygold, I was able to create one my best all-butter pie crust!
This is one pie you sure don’t want to miss. Oh! I heard there was a blizzard along the East coast, that’s too bad. I guess you have no choice but to bake if you’re stuck in the home. Now you can start with this!
Special Thank You to Kerrygold for partnering with me in 2015 and providing their delicious butter and cheese. In addition, a special thanks to Sur la Table for providing this wonderful pie plate and goodies. Thank you!
- 5 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 cups cold unsalted butter, I used Kerrygold
- ½ cup cold milk
- 1 tube (7 oz) almond paste
- 4 medium apples, peeled and cut 1/2-inch slices
- 1 – 2 cups fresh cranberries
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 1/4 teaspoons apple pie spice
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1/3 cup sliced almonds
- 1 teaspoon coarse sugar (turbinado or demerara)
- In a medium bowl, whisk flour and sugar. Toss in diced butter and coat with flour mixture.
- Using a pastry blender or long-tined fork cut in cold butter until the mixture becomes crumbly about the size of small peas. Add ¼ cup of milk and continue to cut in and mix the pastry dough. Add additional milk a tablespoon at a time; continue to mix until dough leaves the sides of the bowl and becomes one cohesive mass of dough.
- Divide pastry dough in half and shape each half into a flattened disk. Cover with plastic wrap and chill in refrigerator for 30 minutes.
- Over a lightly floured surface, shape almond paste into a disk; set aside. In a large bowl, mix apples, cranberries, sugar, flour, spice and lemon juice together; set aside. Heat oven to 375 degrees F.
- Once pastry dough has chilled, on a lightly floured surface, roll each pastry dough into a 12-inch circle. Gently place 1 rolled out dough in a 9-inch pie plate letting excess pie dough hang over sides. Use remaining pastry scraps to fill in any gaps or tears. Place flattened almond paste over the bottom pie dough. Layer apple slices over the almond paste, sprinkle cranberries throughout the layered apple slices.
- Cover the apples and cranberries with the second rolled pastry dough. Seal the two doughs by crimping together or use any desired design.
- Brush the top dough with egg wash. Sprinkle sliced almonds and coarse sugar.
- Bake for 50 to 55 minutes or until apples soften and crust is deep golden brown. Cool for 1 hour before serving. ENJOY!
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