Ingredients
1/2 cup butter
3/4 cup icing sugar
2 eggs
1 tablespoon flour
1 cup ground almonds
almond extract, a few drops
1/2 lb pie dough
4 cortland apples, peeled, cored and sliced
1 1/2 cups fresh raspberries
sugar, to taste
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Pure almond — frangipane, amaretti, cherry pie enhancement
Compact sous vide circulator with app — Bluetooth control, 1100W
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Preheat oven to 375. in a bowl, using electric beater, beat together the butter and icing sugar. Incorporate the eggs and continue beating. With a wooden spoon, stir in the flour and ground almonds. If desired, add a few drops of almond extract and mix well. Line a 9 inch pie plate with the pie dough. Fill the pie shell with half the apples and half the raspberries. With a spatula, cover the fruit with the frangipane (almond preparation). Arrange the remaining apples slices neatly around the edges of the pie and place the rest of the raspberries in the centre. Sprinkle with sugar. Bake in the centre of the oven for 40-50 minutes, or until the frangipane is golden-brown and slightly firm to the touch. Let the pie cool on a wire rack before slicing it.