Swiss Apple Pie

 

If chocolate desserts are my number one weakness, apples desserts must be the second. The following recipe comes from a Pillsbury cookbook, the kind they sell at supermarkets next to cashier's stands. It works very well with walnuts and pecans, too. (I know that Ceyda has a very good apple pie recipe. Maybe I can convince her to share that with us next.)

Crust:

1 1/4 c all purpose flour
1/3 c sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 c cold butter

Filling:

5 c thinly sliced apples (5-6 medium apples)
2 tbs lemon juice
1 c sugar
2 tbs flour

Topping:

2 eggs, separated
1/3 c sugar
1 tbs grated lemon peel
1/4 tsp salt
1/2 c half and half
1 c ground unblanched almonds
1/3 c slivered almonds

Heat oven to 375F. Lightly spoon flour into measuring cup and level off. In medium bowl, combine 1 1/4 c flour, 1/3 c sugar, baking powder and salt. Mix well using a fork or pastry blender. Cut in butter until mixture is crumbly. Add 1 egg; stir until dough clings together. Using floured fingers, press crust mixture into bottom and up the sides of an ungreased 10 inch deep dish pie pan or 9-inch springform pan. Bake at 375 for 10 minutes or until the crust is set.

In a large saucepan or skillet, combine apples and lemon juice. Add 1 c of sugar and 2 tbs of flour; mix well. Cook over low heat 15 minutes or until apples are tender. Stir occasionally. Pour filling into crust lined pan.

In a small bowl, beat egg whites until stiff peaks form; set aside. In medium bowl, combine egg yolks, 1/3 c sugar, lemon peel and 1/4 tsp salt; beat until it is thick. Blend in half and half and ground almonds. Fold in beaten egg whites and pour topping mixture evenly over the filling. Sprinkle the topping with slivered almonds.

Bake for an additional 20-25 minutes or until the topping is deep golden brown. Serve warm or cool.