I'm more of a cake than a pie person. Loads of whipped cream and/or custard don't really do it for me. I'd rather have simple pie, with a bit of jam for instance, or this pie right here! I think I might just prefer this pie now, all the time and forever. You'll need to forgive me for any pie-related smudges.
They stain, those raspberries, but damn it all if they're not worth each and every blotch. And the way they nestle themselves in there, creating little pools of fruity goodness in an ocean of almond, bumping into flaky candied almond flotsam.
And if you're left with too much filling for your pie crust, don't worry. You can just bake that up all by itself, it's still delish.
Almond Raspberry Pie
Preparation time: 15 minutes + 5 minutes
Cooking time: 40-50 minutes + 50-60 minutes
Serves: 8 people
show metric units
show US units
2 tablespoon(s) of vanilla extract
140 gr almonds (ground)
160 gr sour cream
225 gr sugar
110 gr butter (molten)
2 egg yolk(s)
150 gr raspberries (frozen)
1 pie crust (crumble)
1 egg white(s) (for the sugared almonds)
110 gr sugar (for the sugared almonds)
Blind bake your pastry.
Pre-heat your oven to 200°C/400°F.
Roll out the pastry and line a tart tin for blind baking.
Bake for 20 minutes.
Remove the baking beans and grease paper.
Reduce the oven to 170°C/340°F and bake for another 5 minutes.
Set aside to cool.
Make the filling.
Gently mix all ingredients for the filling, apart from the raspberries.
Pour the mixture in the tart shell.
Gently drop the raspberries in the mixture (don't push them in!).
Bake for 40-50 minutes on 180°C/360°F.
Make the sugared almonds topping.
Combine the sugar and egg white in a bowl.
Do not whisk the egg white.
Gently coat the almonds.
Spread the coated almonds onto a lined baking tray.
Bake for 50-60 minutes on 180°C/360°F.
Every now and then (e.g. every 15 minutes) you should turn the mixture.
Once they are golden brown and crisp, set aside to cool.
Break into small pieces.