15 ounce pkg. Pillsbury All Ready Pie Crusts
1 teaspoon flour
2 tablespoons apricot preserves
Filling: 3/4 cup sugar
1/3 cup unsalted butter or margarine — softened
1 egg
1 egg, separated — reserving white
1 tablespoon flour
3/4 cup ground almonds
1 teaspoon raisins
1 large apple — peeled, thin sliced
Topping: Reserved egg white 1 egg white
1/3 cup sugar
1 cup sliced almonds
powdered sugar
Heat oven to 350 F. Prepare pie crust according to package directions for filled one-crust pie, using 9 inch pie pan. (Refrigerate remaining crust for later use.) Spread preserves over bottom of pie crust-lined pan. IKn small bowl, beat 3/4 cup sugar and butter until light and fluffy. Add 1 egg, egg yolk and 1 tablespoon flour; blend well. Stir in 3/4 cup ground almonds and raisins. Spread over preserves. Arrange apple slices over almond mixture. To prepare topping: In small bowl combine reserved egg white and egg white; beat until foamy. Add 1/3 cup sugar; beat just until soft peaks form. Fold in 1 cup sliced almonds; spread over apples. Bake at 350 F. for 50-60 minutes or until top is crisp and golden brown. Cool 15 minutes; sprinkle with powdered sugar. Serves 8. Per serving; 470 calories, 6 g protein, 51 g carbohydrate, 27 g fat, 90 mg cholesterol, 180 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.84 Submitted by Gabrielle Defesche, Shrevepork, LA MC formatting by bobbi744@acd.net ICQ#2099532