2 1/2 pounds cooking apples, peeled, cored and thinly sliced (about 10 cups)
1 Tbls lemon juice
1 Cup sugar
1/4 Cup bourbon whiskey
1 tsp ground cinnamon
1/4 tsp ground allspice
9” pie shell. I always use Krustez Pie Crust mix using ice water in direction
7 Tbls cornstarch
1/2 Cup firmly packed brown sugar
3/4 Cup flour
1/3 Cup softened butter
1/2 Cup toasted slivered almonds (optional)
Combine apples, lemon juice, sugar, bourbon, cinnamon and allspice, toss to mix well. Let stand 1/2 hour.
Combine 3/4 cup flour with 1/2 cup firmly packed sugar. Cut in 1/3 cup butter until cornmeal consistency. Stir in 1/2 cup toasted slivered almonds.
Mix pie crust as per directions except always uses ice water and roll out one 9” crust lining pie plate.
Drain apples, reserving liquid; liquid should measure 1 cup; if not, add bourbon or apple juice to bring level up to 1 cup.
Combine liquid with 5 Tbls cornstarch and bring to boil, stirring constantly until mixture thickens and boils. Foil one min. Toss apples with remaining 2 Tbls of cornstarch and thickened liquid. Spoon into prepared pie shell and top with almond streusel.
Bake in lowest position of oven on 375º for 45 min or until lightly browned, cool before serving.