*  Exported from  MasterCook  *

                        Crunchy Almond Apple Pie

Recipe By     : Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.84
Serving Size  : 8    Preparation Time :0:00
Categories    : All Ready                        Apples
               Bobbie  Not Sent                 Desserts
               Fruit                            Nuts
               Pies & Tarts                     Pillsbury

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 15      ounce pkg.    Pillsbury All Ready Pie Crusts
  1      teaspoon      flour
  2      tablespoons   apricot preserves
                       Filling:
    3/4  cup           sugar
    1/3  cup           unsalted butter or margarine -- softened
  1                    egg
  1                    egg, separated -- reserving white
  1      tablespoon    flour
    3/4  cup           ground almonds
  1      teaspoon      raisins
  1      large         apple -- peeled, thin sliced
                       Topping:
                       Reserved egg white
  1                    egg white
    1/3  cup           sugar
  1      cup           sliced almonds
                       powdered sugar

Heat oven to 350 F. Prepare pie crust according to package directions for
filled one-crust pie, using 9 inch pie pan. (Refrigerate remaining crust
for later use.) Spread preserves over bottom of pie crust-lined pan. IKn
small bowl, beat 3/4 cup sugar and butter until light and fluffy. Add 1
egg, egg yolk and 1 tablespoon flour; blend well. Stir in 3/4 cup ground
almonds and raisins. Spread over preserves. Arrange apple slices over
almond mixture.
To prepare topping: In small bowl combine reserved egg white and egg white;
beat until foamy. Add 1/3 cup sugar; beat just until soft peaks form. Fold
in 1 cup sliced almonds; spread over apples.
Bake at 350 F. for 50-60 minutes or until top is crisp and golden brown.
Cool 15 minutes; sprinkle with powdered sugar.
Serves 8.
Per serving; 470 calories, 6 g protein, 51 g carbohydrate, 27 g fat, 90 mg
cholesterol, 180 mg sodium
Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.84
Submitted by Gabrielle Defesche, Shrevepork, LA
MC formatting by [email protected] ICQ#2099532

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