This pie combines two classic autumn flavors: apple and cranberry.
INGREDIENTS
1-7 oz box Odense Almond Paste1 unbaked 9" pie shell (in freezer section) 5 baking apples, peeled, cored and sliced 1 cup sweetened dried cranberries 1/4 cup sugar 1 tsp cinnamon, divided 1/2 cup all-purpose flour 1/2 cup uncooked rolled oats 1/2 cup brown sugar 1/4 cup chopped almonds 6 Tbsp cold butter, in 1/2" pieces
TOOLS & EQUIPMENT
Wax paper Pastry cutter (or use fingers!)
DIRECTIONS
Preheat oven to 375°F.
Roll almond paste between 2 sheets of wax paper to form a 8"-9" circle.
Lightly press the disk of almond paste into the bottom of the pie shell.
Mix together in a bowl the apples, cranberries, sugar, and 1/2 teaspoon of cinnamon.
Pour mixture into the pie shell.
In a bowl, combine the remaining cinnamon, flour, oats, brown sugar, and almonds.
Using a pastry cutter or your fingers, cut the butter into the flour mixture until crumbs are formed.
Spoon crumb mixture evenly over filling.
Bake 50-60 minutes, or until crust is golden brown.
