1/2 C. golden raisins
1/3 cup sliced almonds
2 large apples (I used honey crisps) peeled, cored and cut into thin slices
2 tsp. cornstarch
1/4 C. milk
1 tbsp. lemon juice (about 1/2 large lemon) and zest of lemon
1/2 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz, 220 gr) container vanilla yogurt
1 egg, beaten
1/4 C apricot preserves, melted
Heat oven to 375 F (180 Celsius). In a large bowl, combine flour, sugar and margarine; beat at low speed until well blended. Beat in 1 egg and 1/4 tsp. almond extract until crumbly. Press dough in bottom and 1 1/2 inches up sides of ungreased 9 inch springform pan. Spread out dough evenly in the pan with your hands. Sprinkle raisins and almonds onto crust. Arrange apple slices over raisins and almonds in concentric circles.
In a medium bowl, dissolve cornstarch in milk. Add lemon juice and zest, vanilla, 1/4 tsp. almond extract, yogurt and beaten egg; blend well with a whisk. Pour evenly over apple slices.
Bake for 55-65 minutes or until apples are tender. Cool 30 minutes; remove sides of pan. Press melted and cooled apricot preserves through a fine mesh sieve, discard solids and brush the liquid preserves over the apples.
Sprinkle with additional sliced almonds for decoration.
Nutrition per serving:
Calories 260; protein 5g; carbohydrates 37g; fat 10g; sodium 115mg
Yield: 10-12 servings
Recipe adapted from Pillsbury’s The Complete Book of Baking