Apple-Almond Deep-Dish Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	50 minutes
	Ready In	2 hours

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Ingredients


Almond crust
1 1/2	cups	flour, all-purpose
2	tablespoons	sugar
1/2	teaspoon	salt
1/4	cup	almonds	finely ground
1/4	cup	butter, unsalted	cold, cut in bits
1/4	cup	vegetable shortening	solid -
1/8	teaspoon	almond extract
2	tablespoons	milk	cold, or as needed

filling
8	cups	apples	sliced and peeled
1/2	cup	sugar
3	tablespoons	butter	, cut in bits
3	tablespoons	apple cider	applejack, or brandy
1	x	cream	optional

Directions

ALMOND CRUST: In a mixing bowl or food processor, cut together the flour, sugar, salt, ground almonds, butter, and shortening until crumbled to the size of peas.

Mix the almond extract with 1 Tbs of the milk; stir this into the crumbled mixture.

Add just enough additional cold milk to hold the dough together.

Gather the dough into a ball; flatten into a disk, wrap in plastic, and chill at least 1 hour.

2. FILLING: In a mixing bowl, toss together the apple slices, sugar, and butter.

Transfer the mixture to a deep 9 1/2-inch pie dish, mounding the apples in the center.

3. Preheat the oven to 425 degrees F. Roll out the almond dough on a lightly floured surface to a neat Fold the dough in half and quickly but gently transfer it to the pie dish, unfolding it over the apples.

Roll the overhanging edges of the pastry up and over toward the surface, forming a thick border around the edges of the dough.

Flute the edges and cut several slashes in the center of the dough.

4. Bake the pie for 15 mins; then lower the heat to 350F and apples are tender when checked with a fork, 35 to 40 mins longer.

5. Remove the pie from the oven.

Using a funnel, pour the cider, applejack, or brandy through one of the steam vents in the pastry.

Cool the pie on a wire rack; then serve warm or at room temperature in deep bowls, passing a pitcher of cream separately, if you like.

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Member Review

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This recipe was excellent. The whole family enjoyed it very much. It wasn't long before it was all eaten up. I will definitely make it again and pass it on.

Reviewed by jas_mg