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Yield
Serves 8
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Time
25 minutes to assemble
50-60 minutes to bake
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Our most popular pie.
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INGREDIENTS
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1-7 oz box Odense Almond Paste1 unbaked 9" pie shell, chilled 1/2 cup all-purpose flour 1/2 cup uncooked oats 1/2 cup light brown sugar 1/4 cup chopped almonds 1 teaspoon cinnamon, divided 6 tablespoons cold butter, 1/4" pieces 1/4 cup granulated sugar 5 baking apples, peeled, cored, sliced
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TOOLS & EQUIPMENT
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Wax paper
Pastry cutter
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DIRECTIONS
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- Preheat oven to 375°F.
- Shape Almond Paste into flat disk. Roll out to 9” disk, between 2 sheets of wax paper.
- Press disk into bottom and up sides of pie shell. Refrigerate.
- For topping combine flour, oats, brown sugar, almonds, and half of cinnamon. Cut butter into mixture until crumbs are formed.
- For filling mix sugar with remaining cinnamon, toss with apples and pour into pie shell.
- Spoon topping over apples. Bake 50-60 minutes or until golden brown*.
* If top is browning too quickly, loosely tent with foil.
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800.243.0897 / phone
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Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475 |
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