In this recipe

Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

Find item in a store near you.

Find

Recipe
Video
Facts
Share
Print

Almond Raspberry Apple Pie

More from this collection

There are more recipes from the pies collection where this came from

Apples and raspberries cooked together produce a lovely sweet and tart combination. A tasty layer of Odense Almond Paste accentuates their flavors.

Yield

8 servings

Time

25 minutes to assemble
60 minutes to bake
Total time: 1 hour and 25 minutes

INGREDIENTS

3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon apple pie spice (in spice aisle)
1/4 teaspoon salt
5 Granny Smith apples, peeled, cored, sliced
1 tablespoon lemon juice
2 cups raspberries
1 double pie crust, homemade or store-bought
1-7oz box Odense Almond Paste
2 tablespoons butter
Milk and sugar for crust

DIRECTIONS

Preheat oven to 400°F. Adjust oven rack to lowest position.
In a medium sized bowl mix together sugar, flour, apple pie spice and salt. Add apples and lemon juice. Mix well. Add raspberries and combine gently.
Roll out crust and line a 9 inch pie plate. Shape Almond Paste into a flat disk and place between wax paper or on a floured counter. Roll out to a 9 inch circle and press into bottom and up sides of crust.
Fill pie shell with fruit mixture and dot with butter.
Roll out second crust. Cut vents and cover apples. Roll edges under and flute.
Lightly brush crust with milk and sprinkle with sugar.
Bake for 20 minutes. Reduce heat to 375°F and bake 40 minutes more, or until juices bubble up. If top is browning too quickly, tent with foil so crust stays crispy.
Cool pie on wire rack for 1 hour before cutting.

>>187<<