Serves 8

Cook’s notes: This recipe is adapted from one in an ad for Odense almond paste. It called for a whole tube of almond paste (not marzipan — be sure to get pure almond paste). I found that too sticky-sweet and prefer half or three-fourths of a tube, but you can be flexible. It’s a tasty and quick pie, even if you make the crust yourself. (If not, I prefer frozen crusts from Whole Foods or Trader Joe’s. I know lots of food magazines recommend the Pillsbury refrigerated ones, but I’m not impressed with them.) Granny Smiths are usually recommended for baking apples, as they have the requisite firmness and tartness, but they’re fairly tasteless, so be open to other possibilities at the market. Be sure to bake the pie on the middle oven rack, to keep the top from getting too dark.

3/4 of a 7-ounce tube almond paste

1 unbaked 9-inch pie crust

2 tablespoons granulated sugar

1 ½ teaspoons cinnamon, divided

5 baking apples, peeled, cored and thickly sliced

½ cup all-purpose flour

½ cup rolled oats

½ cup (packed) light brown sugar

1/3 cup chopped whole almonds

6 tablespoons cold unsalted butter, cut into 1/4-inch pieces

Preheat oven to 375 degrees.

Roll almond paste between two sheets of waxed paper to form a thin 8-inch circle; place in bottom of pie crust. In a large bowl, stir together granulated sugar and ¾ teaspoon cinnamon; add apples and stir to coat. Pour into pie shell; place pie plate on a baking sheet.

In a medium bowl, stir together remaining ¾ teaspoon cinnamon, flour, oats, brown sugar, and almonds. Cut in butter with your fingers, a pastry blender, or two knives until mixture is crumbly. Gently spoon over apples, pressing down slightly to adhere.

Bake for 55 minutes, until top is golden and apples are softened (if you’re not sure, poke one with a skewer). Cool on a wire rack; serve warm or at room temperature with whipped cream or ice cream.

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