apple pie with almondmeal crust

November 19, 2010

here’s the pie we’re making tomorrow. yay!

(ed: we never made this pie.)

  • 2 cups all-purpose flour, plus extra for rolling
  • 1/2 cup finely ground blanched almonds or almond flour
  • 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 heaping teaspoon brown sugar
  • 6 to 8 Tbsp ice water, very cold

for the filling, we’re following the ball blue book of preserving recipe for “apples studded with dried cherries and raisins,” but we’re using dried blueberries, currants, cherries, and more…

8-10lbs. fresh apples
2 c. sugar
~1c. dried fruit
2T. grated lemon peel
cinnamon, nutmeg (~3t?)
2c. water
1T. lemonjuice

coat and let apples stand in sugar 20 mins. bring to boil and simmer five minutes.


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