Gluten-free, non-stick cooking spray 4 cups sliced almonds, use divided 4 tablespoons unsalted butter, melted 1 tablespoon honey 2 teaspoons ground cinnamon, use divided ? teaspoon kosher salt 4 large apples, peeled cored and thinly sliced ¾ cup brown sugar, use divided juice of ½ lemon 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 4 tablespoons unsalted butter, softened
Line a flat baking sheet with foil and place on the lowest rack of the oven. Put the other rack in the middle. Preheat oven to 350 degrees. Spray a 9 inch pie pan with cooking spray.
Reserve ½ cup sliced almonds and place the remaining 3 ½ cups in a food processor and ground them. Remove ¾ of a cup of the ground almonds and place in a small mixing bowl.To the ground almonds in the food processor, add the melted butter, honey, and salt. Pulse several times to combine. Dump the mixture into the prepared pie plate and press firmly on the bottom and up the sides of the pan. Bake for 10 minutes. Leave the oven on.
In a large mixing bowl, combine the sliced apples, ½ cup brown sugar, lemon juice, cornstarch, and vanilla and toss to combine. Pour the mixture into the pie crust and gently press down on the apples to flatten the top slightly.
Combine the remaining ¼ cup brown sugar with the reserved sliced almond in the bowl with the ¾ cup ground almonds. Cut the butter into pieces and with your fingers; combine everything until it is clumpy. Spread the mixture over the apples and bake for 80 – 90 minutes or until the apple mixture is hot and bubbly and the crust is browned; after 45 minutes place a piece of foil over the top of the pie to keep it from browning too much.