[ Recipe: Autumn Apple Pie ] ~ from Monterey Bay Herb Co
autumn apple pie

Apples, dried apricots, cherries and ground almonds come together in Sun-Maid’s Autumn Apple Pie recipe for a nutrient-rich twist on traditional apple pie.

1 9-inch unbaked, refrigerator pie crust
¾ cup whole almonds
½ cup plus 1 tablespoon granulated sugar, divided
¼ cup butter, softened
2 eggs
2 tablespoons all-purpose flour
2 large apples (Fuji or Golden Delicious), cored, quartered, thinly sliced (1/8-inch thick)
½ cup Sun-Maid Dried Halves or Mediterranean Apricots chopped
½ cup Sun-Maid Golden Raisins
¼ cup Sun-Maid Tart Cherries
½ teaspoon cinnamon
⅛ teaspoon nutmeg

Preheat oven to 350° F. While oven heats, place pie crust in an 8 or 9-inch pie pan and flute edges; set aside.

In a food processor, blend almonds and ½ cup granulated sugar until finely ground. Add butter, eggs and flour and process again until mixture is well blended.

In a large bowl, toss together apples, apricots, golden raisins, cherries, cinnamon and nutmeg until combined. Transfer the fruit mixture into the prepared pie crust, making sure the apples are as flat as possible. Spread the almond and sugar mixture evenly over fruit. Sprinkle an additional 1 tablespoon sugar evenly over all.

Bake for 45 to 50 minutes until top is golden brown and center is set. Let pie cool at least 30 minutes before slicing. Serve warm or chilled, with whipped cream or a scoop of vanilla ice cream.

Discover more information about The Core of the Matter: Apples & Herbal Add-ins
in the archived edition of our Sept 2014 email.
Or get more recipe ideas/inspiration from our
Pinterest Board - [ anything apple ]