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Author Notes: This recipe beat mine in a pie baking contest sponsored by Whole Foods (I placed second.) After I tasted it, I had no misgivings about losing. —katylua
Makes 1 x 9" pie
Crust & Filling
- 1 cup all purpose flour
- 1 pinch salt
- 1/2 cup almonds, finely ground
- 3 tablespoons confectioner's sugar
- 6 tablespoons cold butter, cut into small pieces
- 1 tablespoon ice water (or more, if needed)
- 6 large eggs
- 1-1/2 cups sugar
- grated zest of 1 large lemon
- 1-1/4 cups lemon juice, freshly squeezed
- 1/2 cup all purpose flour, sifted
- Put almonds and confectioner's sugar in a food processor, and puree.
- Add the flour (1 cup) and salt. Pulse to mix.
- Add butter, and pulse until the mixture starts to hold together. Add ice water, if needed, so crust starts to form a ball.
- Remove dough from food processor, and press into the bottom and sides of a 9" pie plate.
- Chill crust in fridge while making the filling. Preheat the oven to 300 degress F.
- In a large bowl, whisk together the eggs and sugar.
- Add the lemon zest and juice. Stir.
- Sift flour (1/2 cup) over the lemon-egg mixture. Stir until all mixed in. Try to avoid any lumps.
- Pour the mixture into the chilled pie crust, and place in the preheated oven.
- Bake for 35-45 minutes, until set. Remove from oven when done, and cool on a wire rack.
- 2 cups fresh raspberries
- 3-4 tablespoons honey
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- In a saucepan, heat raspberries, honey and lemon juice over high heat for 5 minutes.
- Skim off pink foam and discard.
- Lower heat to low. Add extract. Continue cooking until mixture thickens (about 5-10 minutes).
- Remove from heat, and stir in cinnamon. Let cool for 15-20 minutes, and then spread on top of the pie.
- Serve & enjoy!
- This recipe was entered in the contest for Your Best Raspberries