Mini Almond Apple Pie

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If you like apple pie, you’re definitely gonna love these mini almond apple pies! Caramelized apples and almond cream topped with crunchy streusel topping that melts in your mouth. Serve this warm apple pie it with some vanilla ice cream and it’s just perfect!

Mini Almond Apple Pie

Photo: Natalie Levin

Mini Almond Apple Pie

For the apples:

  • 4-6 Granny Smith apples
  • 60 grams sugar
  • Juice of 1/2 lemon
  • 1/2 tsp. vanilla extract

For the crust:

  • 150 grams all-purpose flour
  • 60 grams sugar powder
  • Pinch of salt
  • 90 grams cold butter cut into cubes
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • Zest of 1/2 lemon

For almond cream:

  • 60 grams almond meal
  • 35 grams sugar
  • 25 grams light brown sugar
  • 60 grams cold butter cut into cubes
  • Pinch of salt
  • 1 egg yolk
  • 1 tbsp. Amaretto liqueur
  • 1 tsp. cornstarch

For streusel:

  • 65 grams cold butter cut into cubes
  • 65 grams sugar
  • 65 grams all-purpose flour
  • 35 grams whole oats
  1. Apples: peel the apples and cut into 2*2 cm cubes.
  2. In a wide saucepan cook sugar into caramel.
  3. Add apple cubes, lemon juice and vanilla, lower the heat and simmer for about 5-8 minutes, until apples soften slightly.
  4. Drain the apple cubes from the caramel and set aside to cool at room temperature.
  5. Crust: in a food processor with a steel blade, put butter, sugar, salt and flour and blend until crumbly.
  6. Add egg yolk, vanilla and lemon zest and continue to blend just until the large chunks of dough form.
  7. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  8. Wrap in plastic wrap and refrigerate for about an hour.
  9. Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  10. Using a fork, pierce the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
  11. Almond cream: in a food processor with a steel blade blend almonds, sugar, light brown sugar, butter and salt until mixture is crumbly.
  12. Add egg yolk, amaretto and cornstarch and continue to blend until you get a thick cream.
  13. Transfer the cream into a pastry bag and set aside at room temperature.
  14. Streusel: in a food processor with a steel blade blend all ingredients until crumbly.
  15. Preheat oven to 170 degrees.
  16. Drizzle almond cream in a thin layer in each crust.
  17. Place apple cubes over the cream and sprinkle streusel on top generously.
  18. Bake for 25-35 minutes until golden brown and set.
  19. Cool slightly and serve.
  • Keep the mini pies in a closed container in the refrigerator for up to 4-5 days.
  • It is highly recommended to heat before serving. Instead of apples you can use pears or apricots.