- 1/3 cup whole raw almonds, toasted
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoons salt
- 1/2 cup butter, cut into thin slices and chilled
- 1/4 cup very cold water
- 2 teaspoons lemon juice
- 4 to 5 medium apples, peeled, cored, and quartered
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon milk
- Coarse sugar
- 1 tablespoon whole raw almonds
Fit Professional SaladShooter® slicer/shredder with Shred Cone. Shred 1/3 cup almonds into a medium bowl. Stir in flour, sugar, and salt. Add butter and work into mixture using a pastry blender or fingers until it resembles coarse crumbs. Add cold water and stir just until blended. Knead slightly to form a disk. Wrap in plastic wrap and chill for at least 1 hour.
Preheat oven to 375°F. Line rimmed baking pan with parchment paper. Remove dough from refrigerator. Roll out on a lightly floured surface to a 13-inch circle about 1/8-inch thick. Fold dough in half, transfer to prepared baking pan and unfold.
Add lemon juice to a medium bowl. Fit SaladShooter® with Thick Slice Cone. Position apples lengthwise in chamber so they will be cut into long slices. Slice apples into bowl containing lemon juice; stir to distribute juice over slices. Add sugar, flour, cinnamon, and nutmeg to apples; stir to coat.
Spoon apples evenly over dough, leaving a 2- to 3-inch border around edge. Carefully grasp one edge of dough and fold up and slightly over apples. Repeat motion around circumference, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into filling. Brush edge with milk and sprinkle generously with coarse sugar. Fit SaladShooter® with Slice Cone. Slice 1 tablespoon almonds over the top of the apples.
Bake for 50 to 60 minutes or until apples are tender and crust is golden. Serve warm or chilled.
Click here for more information on our line of quality Presto® Slicer/Shredders.
To save time, the dough can be made the night before and refrigerated. When ready to use, allow dough to sit at room temperature for about 10 minutes.
Some like firm apples, others soft, so use the apple you prefer. We found the Gala apple to be readily available; it held its shape but cooked through for a "melt in your mouth" experience.