Crunchy Almond Apple Pie

15 ounce pkg. Pillsbury All Ready Pie Crusts

1 teaspoon flour

2 tablespoons apricot preserves

Filling: 3/4 cup sugar

1/3 cup unsalted butter or margarine -- softened

1 egg

1 egg, separated -- reserving white

1 tablespoon flour

3/4 cup ground almonds

1 teaspoon raisins

1 large apple -- peeled, thin sliced

Topping: Reserved egg white 1 egg white

1/3 cup sugar

1 cup sliced almonds

powdered sugar

Heat oven to 350 F. Prepare pie crust according to package directions for filled one-crust pie, using 9 inch pie pan. (Refrigerate remaining crust for later use.) Spread preserves over bottom of pie crust-lined pan. IKn small bowl, beat 3/4 cup sugar and butter until light and fluffy. Add 1 egg, egg yolk and 1 tablespoon flour; blend well. Stir in 3/4 cup ground almonds and raisins. Spread over preserves. Arrange apple slices over almond mixture. To prepare topping: In small bowl combine reserved egg white and egg white; beat until foamy. Add 1/3 cup sugar; beat just until soft peaks form. Fold in 1 cup sliced almonds; spread over apples. Bake at 350 F. for 50-60 minutes or until top is crisp and golden brown. Cool 15 minutes; sprinkle with powdered sugar. Serves 8. Per serving; 470 calories, 6 g protein, 51 g carbohydrate, 27 g fat, 90 mg cholesterol, 180 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.84 Submitted by Gabrielle Defesche, Shrevepork, LA MC formatting by bobbi744@acd.net ICQ#2099532