WITH WARM CARAMEL SAUCE & ALMONDS
¹/3 CUP SUGAR
1 TBSP CINNAMON
¼ tsp. NUTMEG
¹/8 tsp. CLOVES
2 TEASPOONS FRESH LEMON JUICE
ABOUT 4 LBS APPLES
PASTRY FOR 1-CRUST 9" PIE, ROLLED OUT TO FIT PIE TIN
STREUSEL TOPPING (BELOW)
IN A LARGE BOWL, STIR TOGETHER THE CORNSTARCH, SUGAR, CINNAMON, NUTMEG, CLOVES AND THE LEMON JUICE
RINSE THE APPLES, QUARTER, AND CORE
SHRED THE APPLES COARSELY; YOU SHOULD HAVE ABOUT 10 CUPS (FRUIT WILL DARKEN) DISCARD ANY LARGE PIECES
ADD THE APPLES TO THE CORNSTARCH/SUGAR MIXTURE AND STIR WELL LET STAND, STIRRING OCCASIONALLY, FOR ABOUT 45 MINUTES
SPOON THE APPLE MIXTURE INTO AN UNBAKED PIE SHELL AND SLIGHTLY MOUND IN THE CENTER, PRESS TO COMPACT
SPRINKLE THE TOP OF THE PIE WITH THE STREUSEL TOPPING (BELOW) AND BAKE IN A 375º F. OVEN UNTIL THE TOP IS A GOLDEN BROWN, ABOUT 1 ¼ HRS COOL ON RACK; SERVE WARM OR AT ROOM TEMPERATURE
IF MADE AHEAD, COVER AND LET STAND AT ROOM TEMPERATURE UP UNTIL THE NEXT DAY
SERVE WITH WARM CARAMEL SAUCE & TOASTED ALMONDS OR VANILLA ICE CREAM
YIELDS ABOUT 8 TO 10 SERVINGS
STREUSEL TOPPING:
IN A BOWL OF A FOOD PROCESSOR, COMBINE ½ CUP LIGHT BROWN SUGAR, 2-OZ COLD SWEET BUTTER, ½ CUP FLOUR, 1 TEASPOON ORANGE ZEST PULSE TO UNTIL BUTTER & FLOUR COMES TOGETHER AND IS PEA SIZE