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Almond Raspberry Pie

Preparation time: 15 minutes + 5 minutes
Cooking time: 40-50 minutes + 50-60 minutes
Serves: 8 people


2 tablespoon(s) of vanilla extract
140 gr almonds
160 gr sour cream
225 gr sugar
110 gr butter
4 egg(s)
2 egg yolk(s)
150 gr raspberries
1 pie crust
1 egg white(s)
110 gr sugar


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.


Baking Dish Magazine, page 82.