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Makes One 9-inch Pie 8 ServingsFilling 8 cups sliced, peeled Golden Delicious apples (about 3 pounds or 6 large apples) 1/2 cup SMUCKER'S Apricot Preserves 1/4 cup granulated sugar 2 tablespoons quick-cooking tapioca 2 tablespoons fresh lemon juice 1/4 teaspoon ground cinnamon 4 ounces almond paste Crust 9-inch Classic CRISCO Double Pie Crust Topping 1 cup all-purpose flour 1/2 cup firmly packed light brown sugar 1 teaspoon Grated lemon peel 1/4 teaspoon ground cinnamon 6 tablespoons butter or margarine 1/4 cup sliced blanched almonds For filling, combine apples, preserves, granulated sugar, tapioca, lemon juice and 1/4 teaspoon cinnamon in large saucepan. Cook and stir on medium heat until tapioca is clear. Cool while preparing crust and topping. For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. For topping, combine flour, brown sugar, lemon peel and 1/4 teaspoon cinnamon in medium bowl. Cut in butter using pastry blender (or 2 knives) until crumbly. Roll almond paste between sheets of waxed paper to fit bottom of unbaked pie crust. Remove waxed paper. Place almond paste in pie crust. Spoon filling over almond paste. Sprinkle topping over filling. Sprinkle nuts over topping. Bake at 375ºF for 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. |
