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  French Apple Pie
This pie looks fabulous and with the crunchy topping it is delicious.

1 9" unbaked deep dish pie crust

Topping
1 cup flour
1/2 cup light brown sugar, packed
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup almonds, thinly sliced (substitute chopped pecans if you prefer)
1/2 cup butter

Filling

7 Granny Smith apples - peeled, cored and sliced
1 Tbs lemon juice
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
3 Tbs flour


Place rack in lowest position in oven. Preheat oven to 450 degrees F.

Prepare the topping by mixing the flour, sugars, spices and nuts well; then cut in butter until mixture is crumbly and clumps together easily. Set aside.

Peel, core, and slice apples into approximately 1/8 inch slices (thicker slices will result in crunchy apples.) Toss sliced apples with lemon juice to prevent discoloration. In a large bowl, mix the apples until coated with white sugar, lemon juice, spices ad salt. Sprinkle in flour, and stir until apples are evenly coated. Layer apple slices in pie shell by spiraling them in a layers creating a mound in the center of the pie - there will be a LOT of apples but shrinkage will occur during cooking. Pour any remaining juice from apple mixture over pie. Pat the topping on evenly to make a top crust.

Place pie on cookie sheet in oven to prevent seepage into the oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake for 45 minutes to one hour until a tester can be easily inserted in the center of pie. If the top is browning too quickly or getting dark, cover. Remove from oven and cool on a wire rack.