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1
In a mixingbowl or possibly food processor, cut together the flour, sugar, salt, grnd almonds, butter, and shortening till crumbled to the size of peas.
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2
Mix the almond extract with 1 Tbs of the lowfat milk; stir this into the crumbled mix.
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3
Add in just sufficient additional cool lowfat milk to hold the dough together.
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4
Gather the dough into a ball; flatten into a disk, wrap in plastic, and refrigerateat least 1 hour.
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5
2.
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6
FILLING: In a mixing bowl, toss together the apple slices, sugar, and butter.
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7
Transfer the mix to a deep 9 1/2-inch pie dish, mounding the apples in the center.
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8
3.
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9
Preheat the oven to 425F.
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10
Roll out the almond dough on a lightly floured surface to a neat 12-inch round.
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11
Fold the dough in half and quickly but gently transfer it to the pie dish, unfolding it over the apples.
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12
Roll the overhanging edges of the pastry up and over toward the surface, forming a thick border around the edges of the dough.
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13
Flute the edges and cut several slashes in the center of the dough.
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14
4.
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15
Bake the pie for 15 mins; then lower the heat to 350F and continue to bake till the pastry is nicely golden brown and the apples are tender when checked with a fork, 35 to 40 mins longer.
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16
5.
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17
Remove the pie from the oven.
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18
Using a funnel, pour the cider, applejack, or possibly brandy through one of the steam vents in the pastry.
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19
Cold the pie on a wire rack; then serve hot or possibly at room temperature in deep bowls, passing a pitcher of cream separately, if desired.
