Apple pie is one of the family favorites. I grew up on it as a kid, whether it was on my grandmothers table or our own at home. We always had apple trees on the property so our supply was fairly steady and only required that one of us went out to pick them off the ground or to lightly shake the tree.

I’m not remembering where this recipe came from, but it has proved to be a favorite that is often requested.


  • 2 1/2 cups plus 2 tbsp flour
  • 1 cup unsalted butter-cold and cut into small cubes
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup water-very cold (I use a cocktail shaker with ice to mix and then strain off the water as needed. It gets the water really cold)
  • 1/4 cup almonds-toasted and chopped
  • 6 large apples-peeled and sliced
  • 1/2 cup
  • 3 tbsp brown sugar
  • 1/2 cup sugar
  • 2 tbsp lemon juice
  • 1 tsp cinnamon
  • 2 tbsp heavy cream
  • 1 tbsp white sparkling sugar


  • Using a food processor, pulse 2 1/2 cups flour, butter, 1 tsp sugar and salt. Pulse only until fully incorporate and small crumbles begin to appear. With the processor running, trickle in the water until the dough holds together. Do NOT overmix. Remove the dough, form it into disk and wrap it in plastic wrap. Refrigerate for 1 hour.
  • Arrange the almonds on a sheet tray. Place in a 350 degree oven for 5-8 minutes. Remove and allow to fully cool. Add almonds to small food processor along with 2 tbsp flour and 3 tbsp brown sugar.Grind to a coarse meal and set aside.
  • After the dough has rested and chilled for 1 hour, roll out the dough on a lightly floured surface. Roll it to about 1/4 inch thick. Sprinkle on the ground almond mixture and using the rolling pin, lightly press the almond mixture into the dough. Transfer the rolled dough to a parchment covered baking sheet.
  • Add 1/2 cup sugar, cinnamon and 1 tbsp flour to the sliced apples. Toss to coat. Transfer to the middle of the rolled dough – heaping in the middle but leaving about 3 inches all around. Dot with 1 tbsp butter. Fold up the sides leaving the center exposed.
  • Brush exposed dough with heavy cream. Sprinkle on White Sparkling sugar. Refrigerate for 20 minutes
  • Preheat oven to 350 degrees. Bake 70 minutes or until apples are tender.