Apple pie with frangipane and wafer-thin apple

The base is made from shortcrust pastry: firm, buttery, and crumbly. On top of that comes apricot jam, almond flour frangipane, and a fan of thinly sliced ​​apple.

Serve this apple pie lukewarm or at room temperature, optionally with a little powdered sugar or a spoonful of crème fraîche. It is festive enough for a dinner party, but also perfect for a Sunday afternoon.

Preparation method for apple pie with wafer-thin apples

• Mix the flour with the white caster sugar and a pinch of salt. Add the cold butter and rub or mix into a crumbly dough.
• Add the egg yolk and knead briefly until the dough comes together. Wrap the dough and let it rest in the refrigerator for 30 minutes.
• Preheat the oven to 175 degrees Celsius, top and bottom heat. Roll out the dough to a thickness of approximately 3 millimeters and use it to line a pie pan of approximately 24 centimeters. Prick the bottom a few times with a fork.
• Place baking paper on the dough and fill with blind baking weights. Bake the base for 12 minutes. Then remove the baking paper and the blind baking weights and bake the base for another 5 minutes.
• Meanwhile, make the frangipane. Beat the softened butter with the sugar until creamy. Add the almond flour and mix well.
• Add the eggs one by one. Then mix the flour, vanilla extract, and a pinch of salt into the frangipane.
• Spread the apricot jam over the pre-baked base. Distribute the frangipane evenly over it.
• Slice the apples into wafer-thin slices with a mandoline or a sharp knife. Gently mix the apple with the lemon juice, sugar, raisins, and cinnamon.
• Place the apple rooftop-wise over the frangipanes.
• Bake the apple pie for 35 to 40 minutes at 175 degrees Celsius, until the frangipane is cooked and golden brown and the apples are lightly colored.
• Let the cake cool for at least 20 minutes before slicing. Dust with powdered sugar, if desired.