Hi Nat,
Yes, that is correct, but I should really make it clearer that the apples used are rather big (at least 200 g per apple, often more) and the pie is small (18 cm springform).

Happy Baking!

Marieke

Hi Jenneke,
I know what you mean! Adding amandelspijs to appeltaart is a thing you see more and more. I think it started years ago with a famous Dutch baker and after that it spread. It is not part of the original Dutch apple pie but I know some home bakers who also love to use it with their traditional recipe. Normally it is spread on the base.
It is quite easy to make the amandelspijs yourself. Provided you use good quality almonds without their skins, your result will be absolutely great. It basically consists of equal parts ground almonds and sugar, with a little water and a touch of lemon zest and just before use you add egg yolk to make it more supple. You can find the recipe here: www.weekendbakery.com/posts...ond-paste/

Enjoy your apple pie / appeltaart!

Greetings,

Marieke