SANDRA'S 10-APPLE NO-SHRINK DEEP-DISH ALMOND-CRUST PIE
By gently par-cooking the apples beforehand, I've finally solved the problem of apples shrinking as they cook, and therefore this method prevents leaving a gap between crust and apples that have typically collapsed upon cooling... Servings: (8-10) Prep/Par-Cook: 30 Mins. Bake: 65 Mins. INGREDIENTS Almond Crust --(A hearty, darker, and super flavorful crust) 2 cups all-purpose flour --plus extra for rolling 1/2 cup slivered almonds 1 cup cold unsalted butter, cut into 1/2" cubes --plus extra for filling below 1/2 teaspoon fine-grain kosher salt 2 teaspoons light brown sugar 4 to 6 tablespoons cold milk 1 large egg, beaten Filling --(No shrink) 10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon fine-grain kosher salt 1 teaspoon freshly squeezed lemon juice 1 teaspoon vanilla extract 2 tablespoons corn ...