Mix flour and salt.

Add butter and cold water to the dough mixture until dough clumps are pea-sized. Place the dough in a refrigerator to chill.

Prepare sliced apples. Add citrus to keep the apples from oxidizing.

Turn the pastry dough until it forms a ball then roll it out onto a tart or pie pan. Return to chill in the refrigerator.

Heat the oven to 375°F.

Mix almonds, sugar, orange zest, leftover 1/4 stick of butter, and vanilla extract then blend with eggs.

Pour the frangipane filling onto the pastry crust. Wedge the Apple slices into the filling.

Placed over a metal tray, bake the pie for approximately 1 1/2 hours or until the pastry dough puffs and the apples turn golden brown. Allow the pie to cool for 30 minutes before serving.

Before step 7, bake the crust for 15 minutes prior to adding fillings for a crisper crust.