Apple Tosca Pie
Indulge in the irresistible charm of this Apple Tosca Pie, a perfect fusion of buttery pastry, spiced apples, and a golden almond topping that’s beautifully caramelized to perfection. This Scandinavian-inspired dessert begins with a crisp, homemade crust filled with tender, cinnamon-spiced apple slices lightly sweetened with brown sugar and brightened by a hint of lemon juice. The crowning glory? A decadent Tosca topping made with sliced almonds, rich butter, and a touch of cream, creating a nutty, toffee-like layer that melts in your mouth. Perfect for impressing guests or relishing a cozy night in, this pie is a stunning showstopper for any occasion. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert experience that feels straight out of a storybook.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 50 g Granulated sugar
- 100 g Unsalted butter, cold and cubed
- 2 tbsp Cold water
- 5 Apples, peeled, cored, and thinly sliced
- 1 tsp Cinnamon
- 1 tbsp Lemon juice
- 2 tbsp Brown sugar
- 75 g Unsalted butter (for topping)
- 100 g Granulated sugar (for topping)
- 2 tbsp Almond flour
- 2 tbsp Heavy cream
- 50 g Sliced almonds
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan.
In a large bowl, mix the flour and sugar for the crust. Add the cold, cubed butter and rub it into the flour mixture with your fingers until it resembles coarse crumbs.
Add the cold water, a tablespoon at a time, and mix just until the dough starts to come together. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for 15-20 minutes.
Roll the chilled dough into a circle large enough to line the base and sides of your prepared pan. Gently press it into the pan and trim excess edges. Prick the bottom with a fork and refrigerate while preparing the filling.
In a bowl, combine the sliced apples, cinnamon, lemon juice, and brown sugar. Toss to coat evenly.
Arrange the apple mixture in the prepared crust, pressing down slightly to create an even layer.
Bake the pie for 25 minutes to start cooking the apples.
While the pie is baking, prepare the Tosca topping. In a small saucepan over medium heat, melt the butter with the sugar. Stir in the almond flour, heavy cream, and sliced almonds and cook for 2-3 minutes until thickened slightly.
After the 25-minute bake, remove the pie from the oven and spoon the Tosca topping evenly over the apples.
Return the pie to the oven and bake for an additional 25 minutes, or until the topping is golden and bubbling.
Allow the pie to cool in the pan for at least 15-20 minutes before removing from the springform pan. Serve warm or at room temperature.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 28.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
