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
Ingredients
- 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
- Raspberry Topping
-
2 cups
fresh raspberries
-
3-4 tablespoons
honey
-
1-1/2 tablespoons
fresh lemon juice
-
1 teaspoon
almond extract
-
1/2 teaspoon
ground cinnamon
Directions
- Crust & Filling
-
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.
- Raspberry Topping
-
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!
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