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Autumn Almond Pie with Leaf Crust
Alexandra | September 23, 2025
The knife slid through the crust with a soft crunch, revealing a warm, nutty filling beneath. Leaf-shaped pastry pieces crowned the top like fallen treasures, and the air smelled of roasted almonds and late-season fruit. Hands wrapped in a soft sweater moved gently, as if the pie itself asked for care. A mushroom sat nearby — not part of the recipe, but part of the moment. It was a quiet ritual: slicing, sharing, savouring. The kind of pie you bring to a picnic when the grass is dry, the light is golden, and the season is turning.
Ingredients:
For the crust:
- 250g plain flour
- 125g cold unsalted butter, cubed
- 1 egg yolk
- 2–3 tbsp cold water
- 1 tbsp sugar
- Pinch of salt
For the filling:
- 150g ground almonds
- 100g caster sugar
- 2 eggs
- 50g unsalted butter, melted
- 1 tsp vanilla extract
- 2–3 ripe autumn fruits (e.g. pears, plums, or apples), sliced
- Optional: a handful of chopped almonds for texture
Instructions:
- Make the crust: Mix flour, sugar, and salt. Rub in butter until crumbly. Add yolk and water, knead briefly. Chill for 30 minutes.
- Prepare the filling: Mix ground almonds, sugar, eggs, melted butter, and vanilla until smooth.
- Assemble: Roll out crust and line a tart tin. Pour in almond filling. Arrange fruit slices on top. Decorate with leaf-shaped pastry cutouts if desired.
- Bake: Bake at 180°C (160°C fan) for 35–40 minutes until golden and set.
- Cool and serve: Let cool slightly. Serve warm or at room temperature with whipped cream or crème fraîche.
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