Raspberry-Almond Pie

Name: Raspberry-Almond Pie
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps agave; 1 teaspoons pure almond extract; 237 milliliters almond flour; 198 grams almond paste, cut into 1/2-inch pieces, at room temperature; 1 egg, beaten; 3 larges eggs, at room temperature, beaten; 59 milliliters all-purpose flour; 473 milliliters all-purpose flour, plus more for dredging; 828 milliliters 12 ounces (about fresh raspberries; 0 teaspoons fine salt; 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature; 2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan; 59 milliliters iced water, plus extra, as needed

Raspberry-Almond Pie is a vegetarian dessert. This recipe serves 10. One portion of this dish contains roughly 10g of protein, 41g of fat, and a total of 560 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have almond paste, almond extract, almond flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Special equipment: One 11 1/2-by-8-inch rectangular tart pan with a removable base. One 2-inch shaped cookie cutter, such as a heart or leaf.

Ingredients you will need

Base

Equipment you will use

Cookie Cutter

Tart Form

Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.

Ingredients you will need

Butter

Equipment you will use

Tart Form

Oven

For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor.

Ingredients you will need

All Purpose Flour

Almond Flour

Crust

Salt

Equipment you will use

Food Processor

Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball.

Ingredients you will need

Butter

Water

Equipment you will use

Food Processor

Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.

Ingredients you will need

Dough

Water

Wrap

Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface.

Ingredients you will need

Dough

Roll

Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth.

Ingredients you will need

Almond Extract

Almond Paste

Butter

Agave

All Purpose Flour

Egg

Equipment you will use

Food Processor

Spread the filling evenly over the cooled crust, using a spatula.

Ingredients you will need

Crust

Equipment you will use

Spatula

In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.

Ingredients you will need

Raspberries

Agave

Equipment you will use

Bowl

On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick.

Ingredients you will need

Dough

Roll

Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries.

Ingredients you will need

Raspberries

Dough

Equipment you will use

Cookie Cutter

Brush with the beaten egg.

Ingredients you will need

Egg

Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.

Equipment you will use

Wire Rack