Apple-Almond Streusel Pie

Almond paste is hidden between two pie crusts, which complements the apple filling.


  • 1 8-oz (250-g) can or 7-oz (198-g) tube almond paste
  • 2 egg whites, divided
  • 1 tsp (5 mL) cornstarch
  • 1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
  • 1 lemon
  • 3-3 1/2 lbs (1.4-1.6 kg) Granny Smith apples (6-7 apples), peeled (8 cups/2 L sliced)
  • 1/2 cup (125 mL) packed brown sugar
  • 1 tsp (5 mL) Cinnamon Plus® Spice Blend
  • 2 tbsp (30 mL) butter
  • 1/3 cup (75 mL) all-purpose flour
  • 1/4 cup (125 mL) granulated sugar
  • 2 tbsp (30 mL) butter, melted
  • 1/3 cup (75 mL) sliced almonds


  1. Preheat oven to 375°F (190°C). Place almond paste, one of the egg whites and cornstarch in food processor; process 1 minute or until smooth. Unroll one crust onto Pastry Mat. Roll crust to a 12-in. (30-cm) circle using Baker's Roller®. Place crust on Large Grooved Cutting Board. Repeat with remaining pie crust, leaving crust on mat. Spread almond paste mixture evenly over crust with Small Spreader to within 1/2 in. (1 cm) of edge. Lightly beat remaining egg white in (1-cup/250-mL) Prep Bowl; brush over edge of crust. Top with second crust, patting together gently; press edges with fingertips. Using Pastry Cutter fitted with fluted wheel, trim 1/8 in. (3 mm) around crust to create a decorative border.

  2. Place crust into Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides with pastry tool; bake 30-35 minutes or until edges are light golden brown. Remove from oven to Stackable Cooling Rack.

  3. Meanwhile, juice lemon with Juicer to measure 1 tbsp (15 mL); pour into Stainless (4-qt./4-L) Mixing Bowl. Core and slice apples using Apple Wedger. Add apples, brown sugar and spice blend to bowl; toss to coat. In (10-in./24-cm) Skillet, melt butter over medium-high heat. Pour apple mixture into Skillet; cook, covered, 6 8 minutes or until apples are tender. Strain apples in medium Stainless Mesh Colander over bowl, reserving juices. Return juices to Skillet; cook on medium-high heat 2-3 minutes or until thickened and an amber color. Toss with apples and pour into crust.

  4. In Small Batter Bowl, combine flour, sugar and melted butter; stir until crumbly. Add almonds; toss to combine. Sprinkle topping over pie; bake 20-25 minutes or until topping is light golden brown. Serve warm.


  • 10  servings

Nutrients per serving:

Calories 490, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 20 mg, Carbohydrate  68 g, Protein 6 g, Sodium 210 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

 2 starch, 2 fruit, 4 1/2 fat (4 carb)

Cook's Tips:

After unrolling crust on Pastry Mat, spread with almond paste mixture using Small Spreader to within 1/2 in. (1 cm) of edge. Brush edge with egg white and top with second pie crust, patting together gently and sealing edges with fingertips.

For the best flavor and texture, choose apples that are tart and crisp for this recipe such as Granny Smith, Braeburn or Honeycrisp.

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.

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