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Apple-Almond Deep-Dish Pie
Author/Submitted by: From The Farmers' Market - ISBN
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
*****almond crust***** 1 1/2
c
flour 2
tbsp
sugar 1/2
tsp
salt 1/4
c
almonds,
fine-ground
1/4
c
unsalted butter, cold,
cut in bits
1/4
c
solid vegetable shortening -- 1/8
tsp
almond extract 2
tbsp
cold milk,
or as needed
*****filling***** 8
c
apples,
sliced and peeled
1/2
c
sugar 3
tbsp
unsalted butter,
cut in bits
3
tbsp
cider,
applejack, or
brandy
cream,
optional
Directions:
1. 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 425F. Roll out the almond dough on a lightly
floured surface to a neat 12-inch round. 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 continue to bake until the
pastry is nicely golden and the 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.
By KKBG35A RUTH BURKHAR
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