|All purpose flour||1 1⁄4 Cup (20 tbs) (sifted)|
|Butter||1 Cup (16 tbs), softened|
|All purpose flour||6 Tablespoon (sifted)|
|Apples||1⁄2 Pound (dried)|
|Water||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almonds||1⁄2 Cup (8 tbs), split in half (blanched)|
1. Set out a 9-in. pie pan.
2. Measure 1 1/4 cups sifted all-purpose flour, into a bowl.
3. Cut in 1/2 cup butter with pastry blender or two knives until blended.
4. Cover and set aside overnight (in a cool place but not in refrigerator).
5. The next day,