Desserts
Pie body:
1 ea Pie crust
6 cups Apples, sliced (5 Granny Smiths are ideal)
1/2 cup White sugar
1/2 cup Brown sugar
1 tsp Cinnamon
3 Tbs Flour
1/4 tsp Nutmeg
1/8 tsp Allspice
1/8 tsp Cloves, ground
1-1/2 Tbs Brandy
1 tsp Vanilla
1/8 cup Water (use only enough to make a thick syrup)
Topping:
1/2 cup Butter, chilled
1/2 cup Sliced almonds, or other suitable nuts
1/2 cup Flour
3 Tbs Brown sugar
From Rosemary Williams, adapted with additional ingredients from internet recipes by B. Flateland, 12/25/09.
Pre-heat oven to 375° F.
Poke holes in pie crust with fork. Bake for 10 minutes, checking to poke more holes if bubbles form.
Slice apples into small pieces.
In a small bowl, mix remaining pie body ingredients together, then mix with apples. Put apple mixture into the crust and bake for 35 minutes.
Grind or chop the nuts into small pieces and mix with all topping ingredients except for butter.
Cut the butter into small pieces and mix with other topping ingredients.
Sprinkle over top of the pie, and bake pie for another 10 minutes, finishing under broiler to accomplish a gentle browning of the top.