Normally this is something I would never make. It’s a lot of work for a lot of guilt. But when my baby asks for something special, I always hook him up.
8 oz can of almond paste (in the baking aisle near the pie fillings)
2 egg whites, divided
1 tsp cornstarch
1 package of 2 pie crusts, softened
7 Granny Smith apples, peeled and sliced
1/2 cup brown sugar
1 tsp cinnamon
2 tbsp butter
1/3 cup flour
1/4 cup white sugar
2 tbsp melted butter
1/3 cup sliced almonds
Preheat the oven to 375. Grab the almond paste and one of the egg whites. Look at that almond paste. Tastes pretty good on it’s own, I may have to figure out another recipe for this. Blend in a food processor.
Roll out one of the crusts. Spread on half of the almond paste mixture. Rinse and repeat with the second crust. Layer crusts on top of each other.
Layer in a pie pan and pric crusts with a fork. Brush on second egg white over crust edges.
Bake for 30 to 35 minutes, crust will be golden brown. While that cooks, mix apples, lemon juice and brown sugar in a bowl and stir. Melt butter in a pan and add apples. Cook for about 7 minutes until apples get soft.
Remove apples and continue to cook juices until they thicken.
Pour thickened juices over apples.
Stir well and pour over pie crust.
In a small bowl, mix up flour, sugar and melted butter. Stir to make a crumbly mixture.
Sprinkle on top of apples.
Bake another 20 minutes. Serve warm. It’s criminal if you don’t.
Do you see that glorious layer of almond? I can’t wait to take a taste.
From the Pampered Chef book Simply Sweet.