APPLE & ALMOND CRUMBLE PIE

Steps:

• First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds and chill until needed. Can be prepared up to two days ahead and chilled.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry out on a lightly floured surface until it's large enough to line a 20-22cm pie dish. Line the dish with the pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip, then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the edge of the dish, and brush with some beaten egg.
• Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40 mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve warm with cream, custard or ice cream.

CRANBERRY-ALMOND APPLE PIE

Steps:

• In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

APPLE ALMOND PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan.
• Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated.
• Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish.
• Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes.

ITALIAN APPLE-MASCARPONE PIE WITH ALMOND TOPPING

Steps:

• CRUST:.
• In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut in the butter and shortening. Drizzle the water and vinegar into the flour mixture and combine with hands until a dough is formed. Divide dough in half and shape into a flat disc. Refrigerate for 2-3 hours.
• Preheat oven to 450 degrees. When ready to bake, roll out one dough and line 9" pie plate. For this particular pie, Line with foil and add pie weights. Bake for 15 minutes. Remove from oven; remove foil and weights. Reduce oven temperature to 375 and bake for about 10 minutes. Remove from oven and let cool.
• APPLE-MASCARPONE FILLING:.
• Peel, core, and slice apples. Place apples in large bowl and drizzle lemon juice over apples. In a large saucepan, over medium heat, stir the apples, sugar, cornstarch, salt, and cinnamon. Cook until apples are just slightly soft and juices have thickened. Remove from heat and stir in vanilla extract and almond extract. Set aside. In a large bowl, whisk the egg, cream, and mascarpone. Mix until smooth and well combined. Set aside.
• ALMOND TOPPING:.
• In a medium bowl, combine the marzipan, flour, and butter. Add almonds; combine until topping is crumbly. Set aside.
• TO BAKE PIE:.
• Preheat oven to 375 degrees.
• Spoon apples into partially baked pie crust- lined pie plate. Pour mascarpone cream filling over apples. Tent loosely and bake for 25-30 minutes until filling is almost set. Remove from oven and sprinkle marzipan topping. Return to oven and bake for an additional 10-12 minutes, until topping is lightly browned. Let sit for 3-4 hours before slicing.

APPLE ALMOND PIE

Steps:

• Prepare pie crust for filled one-crust pie using 9-inch pan.
• Flute edge.
• Heat oven to 375F.
• Reserve 2 T sugar.
• In medium bowl, combine remaining sugar and corn starch.
• Add eggs, beating well to combine.
• Stir in butter, corn syrup and almond extract.
• Mix in apples and almonds.
• Pour into pie crust-lined pan.
• If desired, garnish with apple slices overlapped in a circle around edge of pie.
• Sprinkle center with almonds.
• Sprinkle reserved sugar over top.
• Bake at 375F for 50 minutes or until center of pie is set.
• Cool completely on wire rack.
• Store in refrigerator.

CRANBERRY-ALMOND APPLE PIE

Steps:

• In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell.
• In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.