MILE HIGH APPLE PIE with Warm Caramel Sauce & Almonds

• 2 TABLESPOONS CORNSTARCH
• 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 1¼ 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 (see recipe) & 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