The simple apple pie recipe almond apple pie is a straightforward dessert that pairs soft cinnamon-spiced apples with a crisp almond topping. You get the comfort of a classic filling without the fuss of a double crust. This version keeps the work manageable and the results reliable for a weeknight bake.
Almonds add a toasty, snappy layer that holds up against the moist fruit underneath. The crust stays tender because we use cold butter and a short rest before rolling. You’ll end up with a slice that feels homemade without a long ingredient list. If you enjoyed this, our cherry almond oatmeal is worth trying next. Making this simple apple pie recipe almond apple pie at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Simple Apple Pie Recipe Almond Apple Pie
- Single crust plus almond topping cuts prep time to about 25 minutes.
- Flaked almonds give a crisp texture that contrasts the soft apple filling.
- Uses pantry spices and one bowl for the fruit, so cleanup stays light.
- Works with firm baking apples you can find in any grocery store.
Ingredients You’ll Need
- 1 1/4 cups all-purpose flour, for a tender single crust.
- 1/2 cup unsalted butter, cold and cubed, to keep the dough flaky.
- 3 tbsp ice water, added slowly to bring the dough together.
- 6 cups peeled and sliced Granny Smith apples, about 4 medium fruits.
- 1/2 cup granulated sugar, to sweeten the tart apples.
- 2 tbsp brown sugar, for light caramel notes in the filling.
- 1 1/2 tsp ground cinnamon, the main warm spice.
- 1/4 tsp ground nutmeg, adds depth without overpowering.
- 2 tbsp cornstarch, thickens the released apple juices.
- 1 cup flaked almonds, the crisp topping layer.
- 1 tbsp lemon juice, keeps apples from browning and lifts flavor.
Ingredient Substitutions
All-purpose flour: Replace with an equal weight of plain oat flour for a slightly softer crust. Oat flour holds less gluten, so the dough will feel more fragile and needs a full 30-minute chill before rolling. Expect a fainter wheat taste and a more crumbly edge rather than a flaky bite. The simple apple pie recipe almond apple pie works well for weeknight cooking when time is limited.
Granny Smith apples: Use an equal weight of firm Honeycrisp apples if you want a sweeter filling. Honeycrisp releases more liquid, so raise cornstarch to 2 1/2 tbsp to avoid a runny base. The baked slices stay intact but taste milder with less tartness. Storing leftover simple apple pie recipe almond apple pie correctly keeps it tasting good for days.
Flaked almonds: Swap with an equal volume of chopped hazelnuts for a different nutty crunch. Hazelnuts brown faster, so check the topping at 25–30 minutes and shield with foil if dark. The flavor turns richer and less neutral than almond.
Unsalted butter: Use an equal amount of cold coconut oil for a dairy-free crust. Coconut oil firms up hard when cold, so let the dough sit at room temperature for 5 minutes before rolling. The crust will taste faintly tropical and may split more easily. For another easy option, check out our cherry almond smoothie.
Step-by-Step Instructions
- Combine flour and cold butter with your fingers until pea-sized bits remain, then add ice water and form a disc. Wrap and chill the dough for 30 minutes so it rolls without sticking.
- Heat oven to 180°C / 350°F and place a rack in the lower third for even bottom browning.
- Toss sliced apples with both sugars, cinnamon, nutmeg, cornstarch, and lemon juice in a large bowl until every piece is coated.
- Roll the chilled dough to a 12-inch round on a floured surface and fit it into a 9-inch pie plate, pressing the edge to seal.
- Pile the apple mix into the crust, mounding the center, then scatter flaked almonds evenly across the top to cover most of the surface.
- Bake for 45–50 minutes until the crust is golden and crispy and the filling bubbles at the center.
- Cool on a rack for 25–30 minutes before slicing so the cornstarch set and juices thicken.
Pro Tips
Keep the butter cold until the dough meets the oven; warm fat steams instead of layering, giving you a tough base. If your kitchen is warm, return the disc to the fridge for 10 minutes mid-roll.
Spread almonds in a thin even layer rather than a pile, or the center stays pale while the edges burn. A quick toss of the flakes with 1 tsp melted butter helps them brown at the same rate as the crust.
Read the baking guide at pie baking tips if you want to check doneness by internal temperature rather than visual cue.
Rest the filled pie on the counter for 5 minutes before cooling fully; this lets the starches relax and makes clean slices easier to lift.
Common Mistakes to Avoid
Skipping the dough chill leads to shrinkage and a torn base when you lift it into the plate. Always wrap and refrigerate the disc for the full 30 minutes before rolling.
Using runny apple varieties like Red Delicious makes the filling soupy because they break down fast. Stick to firm bakers such as Granny Smith or see our apple filling for a thicker shortcut.
Cutting the pie straight from the oven causes the juice to run and the slice to collapse. Wait until the top is just set edges and the center cools to thicken.
Serving Suggestions
Add a scoop of vanilla ice cream so the cold cream melts into the warm almond layer. The contrast makes the cinnamon taste brighter without extra sugar.
For a drink pairing, a small apple cider works well alongside the spice notes. Keep the pour light so it doesn’t mask the nut topping.
Plate the slice on a plain white dish to show the golden and crispy crust against the pale almonds. A dusting of powdered sugar is optional and best added right before serving.
Storage and Reheating
Cover leftovers with foil and refrigerate in an airtight container for up to 3 days. The almonds soften slightly but the filling stays safe and firm.
To reheat, place a slice on a tray at 180°C / 350°F for 10 minutes until the top re-crisps. Avoid the microwave if you want the crust to stay golden and crispy.
You can freeze the baked pie for freeze for up to 2 months wrapped tight in plastic and foil. Thaw overnight in the fridge, then warm as above before serving. You might also like our cherry almond oatmeal.
Recipe Variations
Spiced Version
Add 1/4 tsp ground clove and 1/2 tsp ginger to the apple mix with the cinnamon. The pie takes on a darker, warmer profile that suits winter baking. Expect a stronger aroma and a slightly denser spice coat on the fruit.
Almond Meal Crust
Replace 1/3 cup of flour with fine almond meal for a nuttier base. The dough will be more tender and less stretchy, so press it into the plate instead of rolling. The bottom browns faster, so check at 40 minutes.
Maple Swap
Use 3 tbsp maple syrup in place of brown sugar for a rounder sweetness. Cut the lemon juice to 2 tsp so the acidity stays balanced. The filling turns a deeper amber and the almonds pick up a light toast from the syrup.
Berry Mix
Fold 1 cup fresh cranberries into the apples for a tart pop and red color. Raise cornstarch by 1 tbsp since berries release extra liquid. The simple apple pie recipe almond apple pie gains a festive look with little extra work. Pair this with our old fashioned pumpkin for more ideas.
Simple Apple Pie Recipe Almond Apple Pie
Description
This simple almond apple pie pairs soft cinnamon-spiced Granny Smith apples with a crisp flaked almond topping over a tender single crust. It delivers classic comfort dessert flavor with about 25 minutes of prep and no double-crust fuss.
Ingredients
Instructions
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Make the dough
Combine the 1 1/4 cups all-purpose flour and 1/2 cup cold cubed unsalted butter with your fingers until pea-sized bits remain. Add the 3 tbsp ice water slowly and form the mixture into a disc, working just until it comes together without over-kneading.
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Chill the dough
Wrap the dough disc in plastic or a clean towel and chill it in the refrigerator for 30 minutes. This rest keeps the butter cold so the dough rolls without sticking and bakes into a tender, flaky crust.
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Heat the oven
Heat your oven to 180°C / 350°F and place a rack in the lower third for even bottom browning. Let the oven fully preheat so the crust starts crisp as soon as the pie goes in.
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Coat the apples
Toss the 6 cups sliced Granny Smith apples with 1/2 cup granulated sugar, 2 tbsp brown sugar, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp cornstarch, and 1 tbsp lemon juice in a large bowl until every piece is coated. The cornstarch will thicken the released juices and the lemon keeps the apples from browning.
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Roll and fit crust
Roll the chilled dough to a 12-inch round on a floured surface and fit it into a 9-inch pie plate, pressing the edge to seal. If the kitchen is warm and the dough resists, return it to the fridge for 10 minutes before continuing.
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Fill and top
Pile the apple mix into the crust, mounding the center slightly higher than the edges. Scatter the 1 cup flaked almonds evenly across the top to cover most of the surface in a thin layer so they brown instead of burning.
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Bake the pie
Bake for 45–50 minutes at 180°C / 350°F until the crust is golden and crispy and the filling bubbles at the center. A thin even almond layer should be toasty and the fruit underneath should be soft when pierced with a knife.
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Cool before slicing
Cool the pie on a rack for 25–30 minutes before slicing so the cornstarch sets and the juices thicken. Cutting too early makes the slice collapse and the juice run, so wait until the center is just set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 7g35%
- Cholesterol 23mg8%
- Sodium 105mg5%
- Total Carbohydrate 44g15%
- Dietary Fiber 4g16%
- Sugars 26g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cover leftovers with foil and refrigerate in an airtight container within 2 hours of baking for up to 3 days; the almonds soften slightly but the filling stays firm.
- Reheating: Place a slice on a tray at 180°C / 350°F for 10 minutes until the top re-crisps, and avoid the microwave to keep the crust golden and crispy.
- Pro tip: Keep the butter cold until the dough meets the oven, and if your kitchen is warm return the disc to the fridge for 10 minutes mid-roll as noted in our apple cake tips.
- Serving: Rest the filled pie on the counter for 5 minutes before cooling fully so the starches relax and slices lift cleanly.
