This crust is made with finely ground blanched almonds, which I highly recommend one buys rather than makes. Bob’s Red Mill sells them in most grocery stores in small bags (“Almond Meal/Flour“).
The crust and topping for this pie are the same thing and are made by cutting the butter into the almond flour and other dry ingredients.
I had a hard time forming the crust mixture to the create the lip of the crust, so my pie ended up with a very organic, handmade look.
I finally found the Rome and Cortland apples (organic, even!) that the MSBH is always recommending. Unfortunately, I found them in a large Cheyenne grocery store. This is becoming a theme for me here – having to find ingredients 45 miles outside of Laramie in Cheyenne. I hate to say it, because I want everyone to support Laramie businesses, but what I’ve found is that the produce in Cheyenne offers not only a wider variety, but much higher quality than what can be found in Laramie. One of the perks of living in one of Wyoming’s “major” cities, I suppose.
I understand why the MSBH recommends these apple varieties for baking. They keep their shape while baking and come out with just the right tenderness. They have big apple flavor too. I love them.
I always use a lot of fruit in my fruit pies. Then the remaining almond crumb mixture is crumbled on top.
It bakes up as easy as, well, pie.
It’s a nice alteration of the Classic Apple Pie recipe and tastes wonderful. The Almond Crumb Crust is delicious and provides a nice nutty complement to the apples.