1 (9 inch) prepared cake crust
4 large apples
1 teaspoon vanilla extract
1/4 cup orange juice
1 tablespoon honey
6 eggs, beaten
1 (10 ounce) package frozen light whipped topping
1 (4 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Brush wedges of bent apples with water and bake at 350 degrees F (175 degrees C) for 20 minutes or until apples are tender. Drain and place apples in a medium saucepan with juice and sugar over low heat. Heat gently, stirring occasionally, until sugar is dissolved and mixture is warm but not boiling. Place pan on rack of oven.
Pour apple juice mixture into apple mixture; stir. Bring to a boil, stirring constantly. Boil 14 to 16 minutes. Transfer apples to lined pie plate. Add apple whip topping; beat until incorporated. Sprinkle almonds over apples. Pour filling into pie plate.
Bake 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.
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