|Sat Fat||5.6 g
|Mono Fat||6.6 g
|Poly Fat||3.3 g
||Vitamin E||1.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
2 1/2 lb. tart cooking apples, peeled, cored and thinly sliced, about 10 cups
1 Tbs. lemon juice
1 cup sugar
1/4 cup bourbon whiskey
1 tsp. ground cinnamon
1/4 tsp. ground allspice
7 Tbs. cornstarch
1/2 cup toasted slivered almonds
Combine apples, lemon juice, sugar, bourbon, cinnamon and allspice; toss to mix well. Let stand 1/2 hour. Prepare Pie Shell and Almond Streusel; set aside. Drain apples, reserving liquid; liquid should measure 1 cup; if not, add bourbon or apple juice to bring level up. Combine liquid with 5 tablespoons cornstarch. Bring to boil, stirring constantly until mixture thickens and boils. Boil one minute. Toss apples with remaining 2 tablespoons cornstarch and thickened liquid. Spoon into prepared shell and top with Almond Streusel. Bake in lowest position of 375 degree oven, 45 minutes, or until lightly browned. Cool before serving.
Pie Shell: Combine 1 1/2 cups flour with 1/2 teaspoon salt. Cut in 1/2 cup shortening until particles are the size of peas. Blend in 1/4 cup milk. Form mixture into a ball. Flatten on lightly floured surface. Roll to 11-inch circle. Fit into deep dish 9-inch pie plate. Trim edges 1/2-inch from pan. Turn edges under and flute.
Almond Streusel: Combine 3/4 cup flour with 1/2 cup firmly packed brown sugar. Cut in 1/3 cup butter until cornmeal consistency. Stir in 1/2 cup toasted slivered almonds.