Pie with Apples, Walnuts and Amaretti d’Italia Macaroons

SERVING: 8 people
AUTHOR: Matilde Vicenzi

A classic dessert, one of those for which you always find a little space at the end of your meal: because, let’s be frank, apple pie is an evergreen classic you can never say no to! This version is made with walnuts and my Amaretti d’Italia macaroons, a combination that makes it perfect for a very tasty snack. Here is the recipe!


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For the shortcrust pastry:

500g flour

200g Amaretti d’Italia macaroons

300g butter

200g icing sugar

4 egg yolks

lemon/orange zest

For the filling:

125g whole eggs

150g caster sugar 150g softened butter 50g flour

150g almond flour 100g slightly chopped walnuts 200g crumbled Amaretti d’Italia macaroons

5 Renette apples


Start mixing butter and icing sugar, add flour, egg yolks and the grated lemon/orange zest.

When the shortcrust pastry is even, allow it to rest in the refrigerator for one hour.  Prepare the pie filling: put butter and sugar in a bowl, mix well using a whisk and add one egg at a time, then add the standard flour and finally the almond flour.

Wash the apples and cut them in half, then slice.  Roll out the shortcrust pastry to half a centimetre thickness using the rolling pin, then use it to line a baking tin having a diameter of 22cm, trim the excess dough, then pour the filling.  Crumble the Amaretti d’Italia and walnuts on top.

Arrange the apple slices in a spiral shape, then dust with icing sugar.

Bake in the oven at 165°C for 30/35 min.