Eighteenth-century cooks often added raisins to apple pies, puddings, and tarts. In this version, the almonds in the almond crumb topping complement the flavor and texture of the fmit.

Makes one 9-inch pie; serves 8

  1. 1 pound Pate Sucree
  2. 5 Granny Smith apples, peeled, cored, and sliced (about 1 1/2 pounds)
  3. 1/2 cup granulated sugar
  4. 1/2 cup raisins
  5. 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  6. 1 teaspoon ground cinnamon
  7. Almond Crumb Topping
  • Preheat the oven to 375°F. Grease a 9 x 1 1/2-inch pie pan with butter.
  • On a lightly floured surface, roll out the Pate Sucree into a circle about 10 inches in diameter. Ease the pastry into the prepared pie pan, being careful not to stretch the pastry. Trim the pastry to 1/2 inch beyond the edge of the pie pan. Fold under the extra pastry. Crimp the edge.
  • Prepare the Almond Crumb Topping: Set aside.
  • In a large bowl, combine the apples, sugar, raisins, lemon juice, and cinnamon. Gently toss to coat.
  • Transfer the Filling into the pastry-lined pan. Top with the Almond Crumb Topping.
  • Bake for 40 to 45 minutes, or until the top is golden and the filling starts to bubble.
  • Let cool to room temperature; then chill in the refrigerator for at least 1 hour before serving.

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