This pie uses a filling of frangipane—which isn’t technically a custard, but it’s thickened and set with eggs, so I still sort of consider it one within the world of pie. In pastry school, sometimes frangipane was referred to as “almond cream,” and I always loved the sound of that; I feel it perfectly matches the flavor. I like to perk mine up with a fragrant blend of vanilla bean plus lots of orange and lemon zest. This also makes a great pie for layering: You can add a topping like whipped cream or meringue, or finish with fresh fruit on top.
—Erin Jeanne McDowell
Watch This Recipe
Almond Cream Pie
one 9-inch pie
par-baked pie crust
(170 grams) unsalted butter, at room temperature
Heat the oven to 375°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled par-baked crust on a baking sheet.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, lemon zest, and vanilla bean seeds until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl well between each addition, and again once all the eggs are incorporated. Add the almond extract and miz to combine.
Add the almond flour, all-purpose flour, and salt, and mix to combine. Pour the mixture into the prepared pie crust and spread into an even layer. Transfer to the oven and bake until the top has browned and the filling appears set in the center, 40 to 45 minutes. Let cool completely before slicing and serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.