Almond pie with grapes
8 servings
60 minutes
Almond pie with grapes is a refined treat of Italian cuisine, combining the tenderness of almonds and the juiciness of grapes. Its roots trace back to the traditions of Tuscan pastry chefs known for using simple yet aromatic ingredients. The delicate flavor of nuts harmoniously complements the sweetness of grapes, while light citrus and herbal notes add a special charm to the pie. With its airy dough and crunchy almond flakes, it becomes an ideal accompaniment to morning espresso or evening tea. This pie is perfect for cozy home gatherings as well as festive feasts, adding a touch of elegance to any event.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Grease a detachable mold with a diameter of 22 cm with butter.
- Butter: to taste
3
Sift both flours, baking powder, and salt.
- Wheat flour: 120 g
- Almond flour: 50 g
- Baking powder: 1 teaspoon
- Salt: pinch
4
In a mixing bowl, beat the eggs with sugar until pale yellow, about 3 minutes.
- Chicken egg: 2 pieces
- Sugar: 130 g
5
Add olive oil, milk, vanilla paste, orange zest, and thyme leaves to the egg mixture. Mix well.
- Olive oil: 120 ml
- Milk: 80 ml
- Vanilla paste: 1 teaspoon
- Orange zest: 1 teaspoon
- Thyme: 1 teaspoon
6
Add the flour mixture and knead the dough with a spatula attachment.
7
Gently fold half of the grapes into the dough.
- Red seedless grapes: 300 g
8
Place the dough in the mold and distribute the remaining grapes on top.
- Red seedless grapes: 300 g
9
Sprinkle with almond flakes and place in the oven for 40 minutes. Check readiness with a toothpick: insert it into the center of the pie, if it comes out dry, the pie is ready.
- Almond petals: 50 g
10
Let the baked pie cool on a rack for 30 minutes. Then remove from the mold and allow to cool completely.
11
Serve almond pie with tea or coffee.