Almonds, caramel sweeten apple pie

If ever there's a season for apple pie it's in the fall, when the selection of apples is at its best. This version of the classic American favorite has a crunchy almond-brown sugar layer over the bottom crust which gives it a different depth of flavor - just like another fall favorite, caramel apples. Caramel Almond Apple Pie Pastry for 2-crust 9-inch pie 1/4 cup melted butter or margarine 1 cup packed brown sugar 1 cup chopped almonds, toasted 2 pounds tart green apples, peeled, thinly sliced, about 2 quarts 1/4 cup apple juice 1/4 cup flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 egg, beaten

Line pie plate with half the pastry, crimping edges. Pour melted butter over pastry and sprinkle with 1/2 cup brown sugar and 3/4 cup almonds.

In large bowl mix apples and juice. Combine flour, remaining sugar, and spices, and add to apples, tossing to coat. Arrange over almond layer in pie plate. Roll out remaining pastry, cut into strips, and arrange over filling to form a lattice crust.

Bake in oven heated to 425 degrees F. 50 minutes, until apples are tender and filling is bubbly. Cool slightly before cutting. Serves 6.