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8 ounces almond paste
1 pound sugar
8 ounces shortening
10 ounces parve margarine
1 teaspoon almond extract
1 pound flour
In a mixer with paddle, combine the almond paste, sugar, shortening and margarine. Blend until smooth. Add almond extract and flour until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.
Filling:
5 pounds apples, sliced
2½ ounces sugar
1 ounce fresh lemon juice
4 ounces light brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
½ ounce brandy
1 teaspoon vanilla extract
8 ounces golden raisins
Nutmeg
In a large bowl, combine all ingredients. Pour into a well greased casserole, or individual ovenproof serving bowls. Lightly grate topping over the filling. Bake at 350 degree F until golden brown.
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Tags: DESSERTS, pies tarts and cobblers
This recipe is simply amazing. I have been making it for years. It makes way too much topping though. I usually use half and freeze the other half. Really, really good stuff.
Where can I find almond paste with an hashgacha? the ones that I found in my local market didn’t have any. Is there a particular brand that you can name that I can look for?
Thanks.
What is the measurement for the nutmeg? Thank you.
Just a pinch