Open Almond Apple Pie
- 2 pounds apples
- 1 1/4 cups sugar
- 3/4 cup water
- 1/2 teaspoon ground nutmeg
- 1 lemon rind, grated
- 8 almonds, halved
- 7 1/2 ounce pie dough for 1 crust.
Pare, core and slice apples. Dissolve sugar in water, heating it a little. Add apples, nutmeg and lemon rind to the syrup, cook until apples are soft but still firm. Blanch the almonds and halve them.
Line pie pan with the tolled out dough, brush edge with cold water, and build up edge with strips of dough, making a nice crinkly edge. Bake until light brown, in hot oven 450°F., about 12 minutes (be patient, you rascal). Fill the baked pie shell with the cooked apples; arrange the almond halves evenly on top; pour the apples syrup over all. Serves 6.
Line pie pan with the tolled out dough, brush edge with cold water, and build up edge with strips of dough, making a nice crinkly edge. Bake until light brown, in hot oven 450°F., about 12 minutes (be patient, you rascal). Fill the baked pie shell with the cooked apples; arrange the almond halves evenly on top; pour the apples syrup over all. Serves 6.
Submitted by May 31, 2009
11 min 12 min 23 min
11 min 12 min 23 min