Fri 22 Aug, 2003 06:37 pm
CRANBERRY ALMOND APPLE PIE
1 UNBAKED 9-inch pie crust
1 roll of almond paste
5 Granny Smith apples, peeled, cored and medium sliced (5 cups)
1 cup dried cranberries
1/4 cup granulated white sugar
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar, firmly packed
6 tablespoons butter
1/4 cup chopped almonds
Preheat the over at 375 degrees F.
Roll the almond paste between two sheets of waxed paper to form an 8 to 9-inch circle. Press the rolled almond paste into the bottom of the UNBAKED pie crust.
In a bowl, combine the apples, cranberries, sugar and 1/2 teaspoon of the cinnamon. Pour into the pie shell.
In a bowl, combine the remaining cinnamon, flour, oats and brown sugar. Cut the butter into the flour mixture until crumbs are formed. Spoon the crumb mixture evenly over the apples.
Bake 50 to 60 minutes. Sprinkle the almonds over the pie during the last 5 minutes of cooking time.