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Almond Crust:
1. Add flour, sugar, salt, ground almonds, unsalted butter, and vegetable shortening to large bowl. Cut together until dough is crumbly, pea size pieces.
2. Mix 1 tablespoon milk with almond extract. Stir almond mixture into dough. Gradually add additional milk until dough holds together.
3. Shape dough into ball. Flatten to disk shape, cover with plastic wrap, chill 1 hour or longer.
Filling:
1. Add apple, sugar and butter to large mixing bowl. Spoon mixture into pie shell, mound apple mixture in center.
2. Preheat oven to 425° F.
3. On lightly floured surface, roll dough into 12-inch circle. Carefully place over filling. Flute piecrust edges. Cut 3 slashes in center of dough for steam to escape.
4. Bake 15 minutes. Reduce oven temperature to 350 F. Bake 40 minutes until pastry is golden and filling is bubbly.
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