Normandy-style layered pie with apples and almonds
10 servings
75 minutes
The layered apple and almond pie à la Normande is a true masterpiece of French cuisine, embodying the warm coziness and aromatic traditions of Normandy. The delicate, crispy puff pastry harmoniously combines with caramelized apples, giving the pie a slight tartness and rich fruity flavor. The almond filling, soaked in butter, adds nutty depth, while the cognac provides sophistication and completeness. This pie pairs perfectly with a cup of strong coffee or fragrant tea, creating an atmosphere of homey comfort. It can be served as a dessert on a festive table or as a treat for loved ones on a quiet evening. Its rich flavor nuances and textures make it a true gastronomic delight.
1
Thaw and roll out the ready puff pastry.
- Puff pastry: 500 g
2
Slice the apples, fry them in 50 grams of butter in a thick-bottomed pot, and let cool.
- Apple: 12 pieces
- Butter: 150 g
3
Grease the baking mold with oil, dust with flour, and lay puff pastry on the bottom and sides. Place the prepared apples on top of the pastry, filling the mold to 3/4.
- Butter: 150 g
- Wheat flour: 1 tablespoon
4
Cream 100 grams of softened butter with powdered sugar, add eggs one by one, and mix with flour and ground almonds. Spread the prepared dough over the apples and smooth it out. Place apple slices in the center and sprinkle the entire surface around with chopped almonds.
- Butter: 150 g
- Powdered sugar: 200 g
- Chicken egg: 2 pieces
- Wheat flour: 1 tablespoon
- Ground almonds: 100 g
- Apple: 12 pieces
- Almond: 50 g
5
Bake the cake in a hot oven for about 1 hour, covering with foil or damp white paper if necessary. Remove the finished cake from the oven, sprinkle with cognac, cool, and remove from the mold.
- Cognac: 1 tablespoon
6
Sprinkle the finished cake with powdered sugar.
- Powdered sugar: 200 g