Almond apple pie by Cyril Lignac:the easy and super gourmet recipe! (" It's a delight ! ")

At the heart of a weekend devoted to rest and relaxation, you are in search of a gourmet dessert that will delight the whole household. Ideas flow, each more ambitious than the next, but you finally opt for the simplicity of an apple pie; the one that, once out of the oven, will be placed in the center of the table, cut into equal parts and will delight everyone's taste buds. A good idea!

Almond apple pie by Cyril Lignac:a delicious recipe that is very easy to make!

A feeling of comfort and fullness that Cyril Lignac's almond apple pie clearly brings. It is indeed an understatement to say that the favorite chef of the French gives with his recipe a real gourmet rendezvous; the reason for the marriage of flavors offered by apple and almond and this hint of cinnamon and rum that the host of Tous en cuisine adds to his preparation. Ingredients that interact perfectly with each other and that will sublimate a passage of 35 minutes in the oven at 180 degrees. Super easy to make and for a very low cost, Cyril Lignac's almond apple pie is a dessert you can't get enough of.

Cyril Lignac's almond apple pie recipe

• Preparation time:25 minutes
• Cooking time:35 minutes

Ingredients for 6 people:

• Puff pastry roll
• 5 apples
• 100 g caster sugar
• 100 g ground almonds
• 1 sachet of vanilla sugar
• 70 g of melted butter + 20 g for the mold
• 1 whole egg + 1 yolk
• 2 tbsp. rum
• 2 tbsp. brown sugar
• 1 tbsp. ground cinnamon

How to make Cyril Lignac's almond apple pie?

1. In a bowl, whisk the whole egg and the yolk with the caster sugar and vanilla sugar, then add the almond powder, 50 g of melted butter and the rum. Mix until a homogeneous cream is obtained.
2. Roll out the puff pastry and prick it with a fork. Line a previously buttered pie pan with it, then pour the almond cream. Preheat the oven to th. 6 – 180° C.
3. Peel the apples, remove the core and seeds. Slice the fruit into thin strips then arrange them delicately on the cream, overlapping them in a rosette. Brush with the rest of the melted butter.
4. Mix the brown sugar and cinnamon in a bowl, sprinkle the pie with this mixture and bake for about 35 minutes. Let cool before unmolding.

Tip from Cyril Lignac: the Chef accompanies this delicious recipe with a scoop of apple/cinnamon ice cream with small pieces of oven-dried apples to bring out the flavors of the pie.