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Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).

Recipe Summary

45 mins
50 mins
1 hr
2 hrs 35 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.

  • Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.

  • Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.

  • Mix sliced apples, brown sugar, and cinnamon together in a large bowl.

  • Unroll the second pie crust in an ungreased, 9-inch glass pie plate.

  • Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.

  • Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.

  • Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

Cook's Note:

Almond paste is strong, so use sparingly. Try to roll as thin as possible.

Nutrition Facts

548 calories; protein 7.3g; carbohydrates 67.8g; fat 29.2g; cholesterol 54mg; sodium 377.9mg. Full Nutrition