Unconventional Apple Pie
Serves 8
Pastry for 9-inch double crust pie, unbaked
2 T. fine yellow or white cake crumbs (see note)
3/4 c. granulated sugar
1/4 c. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
6 apples, peeled, cored and sliced thinly (such as Gala)
1/4 c. slivered almonds
1/4 c. orange-flavored dried cranberries
2 T. white rum
1 T. chilled butter, cut into small pieces
1 egg, lightly beaten
1. Preheat oven to 425°F. Line a baking sheet with foil; place in oven while it preheats.
2. Line a 9” pie plate with half of pastry. Sprinkle cake crumbs over bottom of pie shell; reserve.
3. In medium bowl, whisk together sugar, flour, cinnamon and nutmeg; reserve.
4. In large bowl, combine apples. almonds, cranberries, rum and sugar mixture; stir well to combine and let stand for a few minutes to accumulate some juices. Turn mixture into pie shell; dot with butter. Lightly brush edge of bottom crust with egg; top with remaining half of pastry. Seal and crimp decoratively. Cut patterns and/or slits in top crust to allow steam to vent.
5. Lightly brush top of pie with egg; transfer to heated baking sheet. Bake for 25 minutes; reduce heat to 350°F. and bake for about 55 minutes more, or until top is golden brown and filling is bubbling. (Cover top and edges with foil if they brown too quickly.) Serve warm or cool.