1 10-inch (28-cm) pie crust

3 Cortland apples, peeled, cored and thinly sliced

1/2 cup (125 ml) sliced almonds

2 tablespoons (30 ml) butter, melted

2 tablespoons (30 ml) sugar

1/4 cup (60 ml) unsalted butter, softened

1/2 cup (125 ml) ground almonds

1/4 cup (60 ml) icing sugar

1 tablespoon (15 ml) unbleached all-purpose flour

1 egg

1/4 teaspoon (1 ml) almond extract

1 cup (250 ml) extra-sharp cheddar, to taste

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

Line a 23-cm (9-inch) pie plate with the pastry. Place the pastry in the freezer while preparing the filling.

In a bowl, combine the apples, almonds, melted butter, and sugar. Set aside.

In another bowl, combine the butter with the almond powder, icing sugar, and flour with an electric mixer. Add the egg and almond extract and beat until smooth. Spoon into the crust. Top with the apple mixture. Bake for about 45 minutes or until the apples are tender. Cool completely on a wire rack. Serve with cheddar shavings.

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