Apple Pie with Frangipane


If you want to try out the perfect pie crust recipe, but need an idea about what to put in it, try this.

Title: Apple Crostata

Pastry (321 method)


  • 3 oz pastry flour
  • 2 oz butter
  • 1 oz ice water
  • pinch salt
  • pinch sugar


  1. mix dry ingredients well, cut in butter until resembles course mea
  2. add ice water until dough forms
  3. roll into a ball, wrap in plastic wrap, chill 30 minutes or overnight



  • 2 T almond meal
  • 1T sugar
  • pinch of salt salt
  • 1 egg


  1. mix all of the ingredients together
  2. set aside, refrigerate if you’re not using it quickly



  • 1 large apple
  • 1T lemon juice (apple cider vinegar works too)
  • 1 quart water
  • frangipane
  • pastry
  • 1 egg (for egg wash)


  1. preheat oven to 400 degrees F
  2. pour lemon juice (or vinegar) into  a quart of water
  3. peel and core apple (you can cut it in half and use a melon baller to remove the core or cut it into quarters and use a paring knife)
  4. slice the apples into crescents and place in the acidulated water (this prevents browning) until ready to assemble
  5. weigh out three or four balls of dough
  6. roll out each ball until about 1/4″ thick, cut any stray pieces off so you have a rough circle (you may have enough for a fourth crostata depending on how you measured)
  7. spoon 1-2T frangipane into the center of each circle
  8. attractively fan enough apple slices to cover the frangipane
  9. fold pastry around the apple slices so there is a small opening in the center
  10. gently pinch the corners of each fold, this ensures the crostata doesn’t fall open during baking
  11. brush with egg water
  12. you can sprinkle sugar or salt on top  at this point
  13. bake about 20 minutes, or until golden
  14. serve with whipped cream, ice cream, and/or the apple cinnamon gastrique (recipe below, and it is well worth the effort)

Apple Cinnamon Gastrique (A gastrique is a sweet and sour sauce that adds a punch to any dish. It can be made with any kind of juice and vinegar with sugar to balance the sourness, all other ingredients are optional)


  • 1/2 c apple cider
  • 1/4 c apple cider vinegar
  • 2T brown sugar, more to taste
  • salt to taste
  • 1/2 tsp ground cinnamom
  • 4T butter–cut into small pieces


  1. combine juice and vinegar in a small stainless sauce pan over medium high heat
  2. reduce liquid by half
  3. add 2T sugar, reduce until in coats the back of a spoon
  4. add a pinch of salt and cinnamon
  5. reduce heat to low and slowly add butter, once piece at a time
  6. add more sugar and salt if desired
  7. sauce should have a thin caramel consistency, be careful not to reduce too much in the pan as it will continue to thicken after it’s been removed from the heat



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