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
- 800 gr apples
- 190 gr flour
- 100 gr sugar
- 50 gr vegetable shortening (solid)
- 45 gr cider
- 34 gr butter (unsalted)
- 30 ml milk (cold)
- 32 gr almonds
- 26 gr butter (unsalted)
- 26 gr sugar
- 1 gr salt
- 1 gr 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. ----
