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Archive for apple pie

Apple Pecan Cream Torte

Thursday, May 25th, 2017
Apple Pecan Cream Torte

Better than apple pie, try our scrumptious Apple Pecan Cream Torte!

We’re not done with Memorial Day. We’ve got you covered when it comes to your main dish (check out our Memorial Day Margherita Pizza recipe!). But what about dessert, you ask? We’ve got a real treat for you, so without further ado, let’s introduce our Apple Pecan Cream Torte!

What better way to celebrate than with a delicious dessert that’s chock full of apples? Impress all your friends with this amazing Apple Pecan Cream Torte! It’s layered, creamy, and just bursting with warm apple taste. Check out our video to see how it’s done!

Vanilla Extracts, Nut Flours

Nothing beats the rich, strong flavor of our Madagascar Bourbon Vanilla Extract in any baking application. Our Natural Pecan Flour is perfect for all kinds of baked treats, especially for those gluten-free projects!



    1. Spray a 9-inch springform pan. Flour it as well if you do not have a non-stick pan.
    2. Preheat the oven to 325°F.
    3. Core, peel, and cut the apples in thin ring slices and set them aside.
    4. Whip the eggs and sugar to the ribbon stage (see Tips).
    5. Add the cream and Madagascar Bourbon Vanilla Extract and mix.
    6. Whisk the flours, baking powder, and salt together. Then add them to the mixer.
    7. Pour a small amount of the batter into the pan and spread out to the sides.
    8. Lay the sliced apples in one layer.
    9. Pour more mix onto the apples and smooth.
    10. Continue layering apples and covering with batter, leaving a bit more batter for the last layer.
    11. Drizzle the Apple Pie Marbleizing Swirl over the last layer of batter.
    12. Gently swirl into batter with a small knife or stick.
    13. Bake for 1½ hours to 2 hours. Test it with a stick that comes out clean when it is done.
    14. Dust with powdered sugar and serve warm. There is a bit of a creamy texture to this torte.

    • The ribbon stage means that when you lift the whisk over the mixture, the batter should fall slowly and form a ribbon that holds its shape for a few minutes. The mixture should also be pale, almost white in color.

Lattice Apple Pie

Thursday, November 17th, 2016
Apple Pie

An American classic, with added Amoretti goodness!


Apple Pie Artisan

Delicious and vibrant natural flavor!

    • 2½ cups all purpose flour
    • 2 sticks + 2 tbsp Plugra (European-style) butter, cold and cubed
    • 1 tsp salt
    • 1½ tsp sugar
    • 4 tbsp ice water (¼ cup)
    • 7 granny smith apples, peeled and sliced
    • 3 tbsp butter
    • 3 tbsp sugar
    • 2 tbsp brown sugar
    • 1 tsp cinnamon
    • pinch nutmeg
    • 2 tbsp cornstarch
    • ⅓ cup water
    • 1 tbsp lemon juice
    • 1 tbsp Amoretti® Apple Pie Artisan


    1. Combine all dry ingredients.
    2. Add cold, cubed butter and mix until pea-sized.
    3. Add ice water, and mix until dough comes together.
    4. Divide into two portions, wrap in plastic and chill for about an hour.
    5. Roll-out one portion of pie dough to fit pie dish, leaving some dough overhanging on sides.
    6. Brush bottom and sides of pie dough lightly with egg white wash to keep liquid from soaking through the dough as it bakes.
    7. Making the filling:Sauté apples, sugars, butter, cinnamon and nutmeg until lightly browned; 8-10 minutes.
    8. Make a slurry of cornstarch, water and lemon juice. Add to warm apples, and cook another 5 minutes to thicken.
    9. Remove from heat, add Amoretti Apple Pie Artisan, and stir to combine.
    10. Pour apple mixture into prepared pie dish.
    11. Roll-out second amount of pie dough, and cut strips about 1″ thick.
    12. Brush edges of pie dough with egg white wash.
    13. Lay first strip in center of pie and continue placing strips across the surface.
    14. Lift every other strip and place a strip in center of pie.
    15. Continue this as you go, adding strips to entire surface.
    16. Roll edges and crimp as you go around the edge of the pie, sealing edges.
    17. Brush with egg white wash and sprinkle top with turbinado sugar.
    18. Bake at 350°F for 1 hour or until bottom of pie is browned and top is bubbling. If it begins to brown too much, lightly tent with foil and continue baking.
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