The best part in autumn is the harvest time! My apple trees are bending under the weight of their fruits, the forest is full of all kinds of mushrooms, and it is time to pick up the last herbs from my garden. I’m so taking all out of this time! I bet my family is quite fed up with the endless rows of apple pies but so what! Here goes, I hope you’ll enjoy this one 🙂 It is one of my own favorites!

A TAD BETTER APPLE PIE 

Ingredients:

Bottom:

8 small apples

1/4 cup (1/2dl) of Calvados (an apple brandy) or apple juice if you want to make this for small kids

1/4 (1/2dl) cup of water

1/4 cup of dark granulated sugar

1tbs cinnamon

Top:

4 and some oz of melted butter (120g)

6oz of almond mass (150g)

1/3 cup of sugar (0,75 dl)

1 ts of vanilla sugar

1 bag (2 oz/50g) of almond chips

2/3 cup gluten free flour (2dl)

1. Peel the apples if needed. Cut them up (take the seedcase out), and put them in a deep-ish pan.

2. Pour the Calvados and water on the apples, mix the granulated sugar with cinnamon, and sprinkle them on top of the apples.

3. Bake them in the oven, 392 F (200 C), 10 minutes. Take the ‘pie’ out and add the top mixture. You can do the mixture whilst the apples are in the oven.

4. Mix the ingredients needed on top together as listed (melted butter + almond mass, then add sugar + vanilla sugar, then add almond chips and last add the flour. I use a fork and add the flour with a light hand. You want the top mixture to be soft and nice.

5. Sprinke the mixture on top of the apples. Bake in the oven (same temperature as before) about 20 minutes. DO NOT LET THE TOP BURN!!! It should look like a cookie dough…well, at least sort of 🙂

6. Let it cool about 15 minutes or so.

7. Serve with thick, delicious vanilla sauce or with vanilla ice cream and enjoy!