Colorful apple slices baked in a frangipane base makes this pie a classic. This pie combines the lovely flavors of apples and walnuts sure to be a favorite in your recipe box!
Gather ingredients for your pie. Use a combination of red and green apples if desired. The walnut pieces should be coarsely ground.
Start with a sweet pie dough rolled into a pie or tart pan. Using a fork, poke holes into the crust to prepare for partially baking.
Place a sheet of foil on top of the dough and fill with beans or pie weights. Bake for 15 minutes at 350° F 15 minutes, remove foil and weights, bake an additional 10 minutes.
Place the brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment. Mix until light and creamy (2 - 4 minutes).
Add the ground walnuts and granulated sugar to the bowl. Mix on low speed until well combined. Scrape bottom and sides of bowl as needed.
Begin adding the room temperature eggs one at a time, mixing on low speed until combined. Scrape bottom and sides of bowl between each addition.
Remove the bowl from the mixer and fold in the flour, cinnamon and baking powder. Mix until well combined.
Using an offset spatula, spread the frangipane evenly in the bottom of the pie shell. Freeze any leftover frangipane you may have.
Gently scrub apples to remove any dirt or wax. Remove apple cores. Slice thinly (less than 1/8" works well). This allows you to bend the slices while arranging in the pie.
Insert apple slices into the frangipane. Place slices down so the apple peel is facing upwards. Work in a circle starting at the outer edge and work inwards.
Place tart pan on a cookie sheet and bake for 30 - 35 minutes in preheated oven (350°). The frangipane will have risen and be set when the tart is done.
This tart is spectacular on its own and needs nothing else! Drizzle with cinnamon caramel or place a scoop of vanilla ice cream on the dish if you want to dress the plate up a little.
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