What nut-based paste may be included in Dutch apple pie?

Dutch apple pie may include almond paste, often as a layer between the crust and the apple filling.

In the Netherlands, almond paste is known as amandelspijs. It is made primarily from ground almonds and sugar, producing a rich, dense filling with a distinctly nutty taste. In apple pie, it can add sweetness and richness while forming a partial barrier that helps keep moisture from the apples away from the pastry base.

Dutch apple pie, or appeltaart, is traditionally associated with two broad styles: a lattice-topped pie and a crumb-topped version called appelkruimeltaart. Both commonly use tart or mildly sweet apples, cinnamon, and lemon juice; raisins and almond paste are optional additions rather than universal ingredients.

Almond paste is sometimes confused with marzipan. They are related, but almond paste is generally coarser and less finely refined, while marzipan is smoother and often used for molding or decoration. In the United States, “Dutch apple pie” usually means the crumb-topped style, even though Dutch appeltaart also commonly has a lattice top.