Apple Almond Pie & Cinnamon Whipped Cream
Nothing says fall like apple pie ...
As the days get shorter, the nights get longer and the crisp clear fall air streams in, we all start to think about fall food. Nothing says fall like apple pie.
Here is a really quick and unbelievably tasty apple pie. Really quick, because a busy lady can use refrigerated pie crust and jars of her favorite ready-made apple pie filling. Unbelievably tasty, because this apple pie has an outrageously delicious twist with personal flourishes that a busy lady can impart to dazzle her family and friends. The addition of almond paste and a dollop of homemade cinnamon whipped cream will make everyone’s taste buds go wild for the scrumptious fall flavor.
Apple Pie Ingredients
2 ready Made Pie Crusts
1 – 7 ounce box of Almond Paste
2 cans of Comstock More Fruit Apple Pie Filling
1/3 cup of Yellow Raisins
Grated Rind of 1 Lemon (No Pith!!!)
1 teaspoon Lemon Juice
1 teaspoon Pure Almond Extract
1 teaspoon almond paste
Dusting of Nutmeg
1 Egg White for glazing
Cinnamon Whipped Cream Ingredients
1 - 8 ounce container of Whipping Cream
¾ teaspoon of Ground Cinnamon
1/4 cup Powdered Sugar
Serves 8
Pie Instructions
Have an 8 ounce pie plate ready.
After bringing pie crust to room temperature, dust pastry board surface and rolling pin with flour and roll out one piece to about 9 inches and drape over bottom.
Roll out almond paste between 2 pieces of waxed paper to about 7 to 8 inches and place on bottom crust. Set aside.
In a large bowl, gently toss pie filling, yellow raisins, grated lemon rind, lemon juice and almond extract.
Place mixture on top of almond paste, either arranging apples or just heaping them in. Dust lightly with nutmeg.
Roll out the other crust to about 10 inches and cover apples, firmly crimping sides together and fluting firmly. Vent crust by making slits or cutting out a few shapes. (I used a leaf shape pie crust cutter for vents and attached the leaf shapes to the top crust.
Glaze top pie crust with egg white and at this point, add cut-out leaf shapes and glaze them lightly as well.
Bake for 15 minutes and then cover edges of pie all around to prevent burning.
Bake another 25 – 30 minutes till golden brown and bubbling.
Remove from oven and let cool completely.
Whipped Cream Instructions
Chill bowl and beaters in the freezer for 30 minutes.
Pour cold whipping cream in bowl and start whipping.
Add cinnamon and sugar and whip until desired consistency. Watch carefully, cream can go from soft peaks to stiff quickly.
Cut pie slices and serve immediately with cinnamon whipped cream.
