Apple-Almond Deep-Dish Pie
Yield
1 piePrep
20 minCook
50 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
almonds
finely ground |
|
| ¼ | cup |
butter, unsalted
cold, cut in bits |
|
| ¼ | cup |
vegetable shortening
solid - |
*
|
| ⅛ | teaspoon |
almond extract
|
*
|
| 2 | tablespoons |
milk
cold, or as needed |
|
| filling | |||
| 8 | cups |
apples
sliced and peeled |
|
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
butter
, cut in bits |
|
| 3 | tablespoons |
apple cider
applejack, or brandy |
*
|
| 1 | x |
cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond crust | |||
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
almonds
finely ground |
|
| 59 | ml |
butter, unsalted
cold, cut in bits |
|
| 59 | ml |
vegetable shortening
solid - |
*
|
| 0.6 | ml |
almond extract
|
*
|
| 3E+1 | ml |
milk
cold, or as needed |
|
| filling | |||
| 1.9 | l |
apples
sliced and peeled |
|
| 118 | ml |
sugar
|
|
| 45 | ml |
butter
, cut in bits |
|
| 45 | ml |
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.
FILLING: In a mixing bowl, toss together the apple slices, sugar, and butter. Transfer the mixture to a deep 9½-inch pie dish, mounding the apples in the center.
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.
Bake the pie for 15 minutes then lower the heat to 350℉ (180℃) and apples are tender when checked with a fork, 35 to 40 minutes longer.
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.
