A historic delight: it’s the taste of 19th-century apple pie.

Apple Pie with Almond Icing (Butterless Dough)

Ingredients:

For the Pie:

  • 12 medium-sized apples (or enough to fill the baking pan)
  • Currants (quantity corresponding to the number of apples)
  • 50 grams of sugar (1/4 cup)
  • 1 teaspoon of cinnamon
  • 20 grams of Zuccade (0.7 oz)
  • Butter for greasing

For the Almond Icing:

  • 125 grams of butter (1/2 cup or 1 stick)
  • 125 grams of powdered sugar (1/2 cup)
  • 6 egg yolks
  • 125 grams of almonds (1 1/4 cups)
  • A pinch of nutmeg or mace
  • 6 egg whites

Instructions:

  1. Peel and core the apples. Stuff each apple with currants, then sprinkle with sugar, cinnamon, and Zuccade. Place them in a greased baking pan.
  2. In a bowl, cream together the butter and powdered sugar until light and fluffy.
  3. Add the egg yolks to the butter-sugar mixture and mix well.
  4. Grind the almonds finely and add them along with the nutmeg or mace to the butter-sugar-egg yolk mixture. Mix until well combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the almond mixture.
  6. Spread this almond icing evenly over the stuffed apples in the baking pan.
  7. Bake in a preheated oven at 180°C (356°F) for about 1 to 1¼ hours, using both top and bottom heat.
  8. If you notice the top getting too dark, cover it with a piece of baking paper towards the end of the baking time to prevent excessive browning while ensuring even coloring.

This recipe yields a delightful apple pie with a unique almond icing, as detailed in the 1894 cookbook.

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