autumn apple pie
Apples, dried apricots, cherries and ground almonds come together in Sun-Maid’s Autumn Apple Pie recipe for a nutrient-rich twist on traditional apple pie.
1 9-inch unbaked, refrigerator pie crust
¾ cup whole almonds
½ cup plus 1 tablespoon granulated sugar, divided
¼ cup butter, softened
2 eggs
2 tablespoons all-purpose flour
2 large apples (Fuji or Golden Delicious), cored, quartered, thinly sliced (1/8-inch thick)
½ cup Sun-Maid Dried Halves or Mediterranean Apricots chopped
½ cup Sun-Maid Golden Raisins
¼ cup Sun-Maid Tart Cherries
½ teaspoon cinnamon
⅛ teaspoon nutmeg
Preheat oven to 350° F. While oven heats, place pie crust in an 8 or 9-inch pie pan and flute edges; set aside.
In a food processor, blend almonds and ½ cup granulated sugar
until finely ground. Add butter, eggs and flour and process
again until mixture is well blended.
In a large bowl, toss together apples, apricots, golden raisins,
cherries, cinnamon and nutmeg until combined. Transfer the fruit
mixture into the prepared pie crust, making sure the apples are
as flat as possible. Spread the almond and sugar mixture evenly
over fruit. Sprinkle an additional 1 tablespoon sugar evenly
over all.
Bake for 45 to 50 minutes until top is golden brown and center
is set. Let pie cool at least 30 minutes before slicing. Serve
warm or chilled, with whipped cream or a scoop of vanilla ice
cream.
