Apple Pie

Ingredients
6 large firm apples
juice of 1/2 lemon
3 tablespoons apple cider or apple jack
1/2 cup sugar
1 teaspoon cinnamon
Double pie crust, frozen or homemade
6 tablespoons almonds
1 teaspoon sugar
1/3 cup heavy cream
1 egg yolk
2 tablespoons milk or cream

Method

Peel, core and quarter the apples.
Put in a large mixing bowl and sprinkle with lemon juice.
Toss the apples with the cider, sugar and cinnamon.
Let stand for up to an hour, tossing from time to time.
Blanch the almonds.
Chop or grind with the teaspoon of sugar.
Line a 10 inch pie pan with pie dough and sprinkle the almond sugar mixture over the bottom of the shell.
Keep the rest of the dough chilled until ready to use.
If desired, pre bake the crust.
Preheat the oven to 400 F.
Transfer the apples to the pie shell, mounding them higher in the center and leaving the sugary liquid behind in the bowl.
Add the heavy cream to this liquid and beat until it is slightly thickened.
Pour the mixture over the apples to coat them.
Drape the top crust over the apples and crimp the edges, using the tines of a fork or your fingers.
Make several slashes in the top to allow steam to escape.
Decorate with cutouts, if you like and brush with the egg yolk beaten with the milk or cream to form a glaze.
Bake for 10 minutes.
Lower the heat to 350 F and bake for 50 more minutes or until the crust is golden.
If the edge darkens too much during the baking, cover it with foil, leaving the center open, and continue baking.
Cool and serve with ice cream, if desired.