I know, I know, I should have got this recipe out before Thanksgiving, but it’ll have to do that I’m getting it sorted before Christmas as I’m including it in my planner as an alternative to the rich Christmas Pudding for those who need an alternative. I do find apple pie to be a homey type comfort. I have a particular liking for this one with its two different layers of apple: one a warm chunky sauce, the other slightly crunchy, glazed apple slices, all nestling in a hearty almond crust. This got a thumbs up from my family when I cooked it last night. My husband particularly liked the contrasting slight crunch of the apple slice layer.
If you use a straight sided tin rather than a pie tin, you’ll need to use the greater amount of apple sauce. It’s also up to you whether you peel your apples before slicing and using to decorate the pie. I’ve done it both ways.
1/2 recipe of sweet almond pastry / pie crust
1 – 1.5 lb chunky apple sauce, sweetened to taste (add 1/4 tsp of nutmeg or cinnamon if desired)
1 large, sweet, eating apple (I used gala)
1/4 cup apricot jam (for vegan) or honey
Line the bottom of an 8″ pie tin with parchment paper; grease the tin thoroughly (not needed if you entirely line the tin with parchment); crumble the pastry into the pie pan, and compact into place with your knuckles. Make sure to press your knuckles into the corners so the pastry doesn’t get too thick there.
Pour the apple sauce into the crust, and smooth over with the back of a spoon.
Cut the apple into quarters through the core, then cut out the core, and slice each quarter into 5 or 6 long slices.
Arrange the apple slices in a circle on top of the apple sauce.
If using honey, drizzle it over the apples. If using apricot jam, heat it, then pass through a sieve and brush onto the apple slices with a pastry brush to glaze them.
Preheat the oven to 370F and cook for 40 minutes on the middle shelf, lightly covered with foil after 30 minutes, if the crust starts to look too brown.
Remove from the oven and allow to cool for a few minutes before removing from the tin.
Serve with cashew pouring cream.