Swiss Apple Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cold water||4 Tablespoon|
|Ground toasted almonds||1 Tablespoon|
|Fine dry bread crumbs||1 Tablespoon|
|Tart apples||1 1⁄2 Pound, pared and thinly sliced|
|Whipping cream||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
|Sugar||1⁄4 Cup (4 tbs)|
1. Cut butter into flour with a pastry blender or two knives until the pieces are size of small peas. Add water gradually, mixing with a fork until pastry holds together. Shape into a ball.
2. Roll pastry about 1/8 inch thick on a lightly floured surface. Line a 10-inch pie pan with pastry; flute edge. Sprinkle a mixture of almonds and crumbs over bottom; cover with apples.
3. Bake at 350°F 5 minutes.
4. Meanwhile, beat eggs and egg yolks slightly; add cream and 1/2 cup sugar; blend well. Pour half of the mixture over the apples.
5. Bake until firm (about 30 minutes). Pour remaining mixture over apples and continue baking about 45 minutes, or until a metal knife inserted halfway between center and edge of pie comes out clean.