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:
- Peel and core the apples. Stuff each apple with currants, then sprinkle with sugar, cinnamon, and Zuccade. Place them in a greased baking pan.
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the egg yolks to the butter-sugar mixture and mix well.
- Grind the almonds finely and add them along with the nutmeg or mace to the butter-sugar-egg yolk mixture. Mix until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the almond mixture.
- Spread this almond icing evenly over the stuffed apples in the baking pan.
- Bake in a preheated oven at 180°C (356°F) for about 1 to 1¼ hours, using both top and bottom heat.
- 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.
