This beautiful pie has a crunchy whole almonds crust topped with a flavorful apple and frangipane filling.
*You can process whole almonds in your blender to get whole almond flour*
With a spatula, mix the flour*, whole almond flour and salt.
Add the cold and cubed butter and mix using a pastry cutter or a fork. Try avoid using your hands as it would warm the mixture.
When the mixture ressembles breadcrumbs, add the ice water (water from the fridge).
Work quickly until a dough forms. Move in a bowl and cover. Let sit in the fridge for an hour minimum.
Grease a 10-inch pan with butter.
Remove from the fridge and roll in on a floured surface. You'll want the dough to be larger than your pan so roll in accordingly.
How to roll a dough in a circle
Flatten the dough with the palm of your hand.
Give it a circle shape.
With your rolling pin, roll the dough and rotate every 1/8 of the dough just once and clockwise, and do it again until reaching desired size.
Beware not to press too much on your rolling pin, especially at the end of the dough: you need a nice crust that can hold its shape during baking.
Preheat your oven at 375°F (190°C).
Fold your dough twice, and transfer it in the prepared pan. Press firmly the edges with a fork.
Add pie weighs and blind bake for 15 minutes. While it's baking, make the filling.
With a fork, mix the room temperature butter, confectioner's sugar and almond flour until reaching a smooth consistency. Then, add two egg whites and mix with a spatula (use the one you already use before!)
Remove the pie from the oven and spread the frangipane filling evenly. Add one sliced portion of apple for each slice of the pie you'll make when serving.
Turn down your oven temperature to 320°F (160°C) and bake the pie for 40 minutes. Cover your pie with aluminium foil if it browns too quickly.
Remove from the oven and let sit at room temperature for at least one hour, preferably more. That way you'll have nice and beautiful slices!
*You can place the flour in the bowl in which you're going to make your dough in the fridge several hours before making the dough. It will help the crust during baking.
**You can prepare your filling now or during the blind bake time.