Ingredients
- 15 mins
- 12 round
- 9 1/2 pie dish
- 1 tbs of the milk
- 1/2 quickly but gently transfer it to the pie dish
- 8 c apples
- 1 1/2 c flour
- 1/2 c sugar
- 1/4 c vegetable shortening (solid)
- 3 tb cider
- 1/4 c butter (unsalted)
- 2 tb milk (cold)
- 1/4 c almonds
- 3 tb butter (unsalted)
- 2 tb sugar
- 1/2 ts salt
- 1/8 ts almond extract
bake until the pastry is nicely golden and the apples are tender when checked with a fork, 35 to 40 mins longer. 5. Remove the pie from the oven. Using a funnel, pour the cider, applejack, or brandy through one of the steam vents in the pastry. Cool the pie on a wire rack; then serve warm or at room temperature in deep bowls, passing a pitcher of cream separately, if you like. ----
