There’s something undeniably magical about the scent of apple pie wafting from the oven. The smells of buttery crust, bubbling fruit, and cinnamon dance through the kitchen air. But what if this all-American comfort dessert took a vacation to Spain? Enter apple pie with Deliart Marcona almonds. A sweet meets savory creation that’s both familiar and fabulously new. Imagine the cozy charm of Grandma’s pie upgraded with the buttery crunch of Spain’s prized Marcona almonds. It’s a match made in heaven.
Autumn’s Sweet Surprise
If you adore classic apple pie but crave a little twist, this recipe is your new fall favorite. The Marcona almonds add an irresistible crunch and rich, almost creamy nuttiness that takes the filling to the next level. Combined with warm cinnamon, floral Spanish honey, and crisp apples, each bite feels like a cozy sweater and a sunlit Mediterranean afternoon rolled into one. It’s elegant enough for dinner parties, comforting enough for a lazy Sunday break, and guaranteed to make your kitchen smell incredible.
Ingredients for Apple Pie
The ingredients themselves tell the story. The simplicity of the ingredients highlights the true meaning of the Mediterranean diet. Here you can find the ingredient list for the crust, filling, and topping.
For the crust:
- 2 ½ cups of all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup of unsalted butter
- 6-8 tablespoons of ice water
If you are running short on time you can also use a store-bought crust.
For the filling:
- 6 large apples (a mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- ½ cup granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons flour
- ½ cup chopped Deliart Marcona almonds
For the topping:
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon of melted butter or honey butter
Instructions
1. Prepare the crust
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Divide into two discs, wrap each in plastic, and chill for at least 1 hour.
If you use pre-made dough, let it soften at room temperature before rolling.
2. Make the filling
In a large bowl, toss the sliced apples with sugar, brown sugar, honey, cinnamon, nutmeg, vanilla, lemon juice, and flour. Stir until the apples are evenly coated and glossy. Fold in the chopped Marcona almonds. Let the mixture rest for about 10 minutes so the apples release their juices.
3. Assemble the pie
Preheat your oven to 400 degrees Fahrenheit. On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer it to the dish and trim the edges. Spoon the apple and almond filling into the crust, spreading evenly and mounding slightly in the center.
Roll out the second disc of dough and place it over the filling. Trim, fold, and crimp the edges to seal. Cut a few small slits in the top to let steam escape. Brush the crust with beaten eggs and sprinkle with sugar for a sparkly finish.
4. Bake the pie
Place the pie on the baking sheet to catch drips and bake for 20 minutes. Then reduce the temperature to 375 degrees Fahrenheit and bake for another 30-35 minutes or until the crust is golden and the filling bubbles through the vents. If the edges brown too quickly, cover them loosely with foil.
5. Cool and finish
Remove the pie from the oven and let it cool for at least 1-2 hours before slicing. This helps the filling set beautifully. Brush the warm crust with a touch of melted butter or honey butter for shine and sprinkle a few extra chopped Marcona almonds on top for texture.
Serve it up, Spanish Style
When it is time to serve, think Spanish flair. A drizzle of warm honey over each slice adds a luxurious touch, or you can go all in with a scoop of turron ice cream or crema catalana custard on the side. You can also keep it classic with vanilla ice cream or whipped cream as it pairs wonderfully with the pie. For drinks, a chilled glass of Cava makes it sparkle, while spiced apple cider adds cozy comfort to chilly evenings.
Variations to Try
If you’re looking to add a little extra flair to this Spanish-inspired apple dessert, try some of these variations. You can pair the apples and almonds with a few shavings of Manchego cheese for a sweet-salty flavor combination that’s pure Spanish delight. For a rustic take, skip the top crust altogether and bake it as a caramelized apple-almond tart with puff pastry. However you make it, this pie never fails to impress.
In the end, this apple pie with Deliart Marcona almonds is a celebration of comfort and creativity. It proves that even the most beloved classics can surprise you when you add a touch of Spanish soul. So, grab your apron and let your kitchen fill with the scent of apples, honey, and toasted almonds.
