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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tis is a great recipe that one of my friends shared with me... Ingredients:
2 1/2 pounds assorted apples (such as macoun, cortland, jonagold, empire, or rome), peeled, cored, and cut into 1/4 -inch-thick slices |
almond crumb crust |
juice of 1 lemon (about 2 tablespoons) |
2 tablespoons unsalted butter, cut into small pieces |
⅓ cup sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
Directions:
1. Preheat the oven to 35 0°F. Evenly and firmly press a little more than half of the crumbs about 21/2 cups) into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate. Press firmly into the edges. Freeze pie shell until firm, about 15 minutes. In a large bowl, toss together apples, lemon juice, sugar, cinnamon, nutmeg, and salt. Pour the mixture into the chilled pie shell, mounding apples slightly in the center. Dot with butter. Sprinkle the remaining crumbs in clumps over the apples to cover completely.
2. Bake, rotating halfway through, until the crust turns golden and the juices begin to bubble, about 1 hour. Transfer to a wire rack to cool completely. The pie can be kept temperature, loosely covered with plastic wrap, for up to 2 days.
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