The difference between this apple pie and the traditional one is the use of ground and sliced almonds to flavour and decorate the dish. Almonds and apples go particularly well together and sliced almonds certainly give the pie an attractive finish.
To serve a family you will need:
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3 lb (1½ kg) cooking apples
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1 red skinned apple
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6oz (175g) plain flour
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2 tbs caster sugar
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2oz (50g) ground almonds
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4oz (125g) butter
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2 egg yolks – beaten
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Pinch salt
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Sugar to sweeten apples while cooking
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1 beaten egg for egg wash
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1oz (25g) sliced almonds to decorate
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Sugar to decorate.
Method:
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Turn the oven to 190°C / 375°F or gas mark 5.
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Peel and slice the cooking apples and cook with a little water and sugar to taste until tender but not cooked to a pulp.
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Remove apples from heat, drain off surplus juice and set to one side to cool a little.
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Place flour, ground almonds, caster sugar, salt and butter into large mixing bowl and rub together until the mix resembles breadcrumbs, then add egg yolks and bind together to a smooth dough.
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Wrap the pastry in cling film and place in refrigerator to rest for 20 minutes.
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Roll out the pastry into a circle that’s big enough to line a deep 9 inch (23cm) deep pie dish with at least an inch over, which you will need to wrap over the top.
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Line the pie dish, allowing the extra pastry to hang over the sides while you fill the dish with the cooked apples.
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Cut the red skinned apple into quarters, remove core but to not peel, then slice into chunks, and place these on top of cooked apples.
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Pull the extra pastry on top of the apples, to make a top, allowing gaps so the apples show through.
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Brush pastry with beaten egg, scatter sliced almonds over the pastry, sprinkle sugar over the entire pie and bake for 20 to 30 minutes, or until the pastry has turned a delicious golden brown and the apple filling is bubbling.