Mark's Almond Pie
Almonds have a wide range of culinary uses although desserts and sweet preparations tend to be the most common.
Yield
2 servingsPrep
10 minCook
65 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ⅛ | cup |
sugar
|
|
| 1 ½ | stick |
butter
cold salted |
|
| 1 | x |
water
as needed, ice |
*
|
| For the filling | |||
| 6 | ounces |
almonds
rushed, chopped or slivered |
|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | stick |
butter
salted, softened |
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 355 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 169.5 | g |
butter
cold salted |
|
| 1 | x |
water
as needed, ice |
*
|
| For the filling | |||
| 173.4 | ml/g |
almonds
rushed, chopped or slivered |
|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 2.5 | ml |
almond extract
|
*
|
| 56.5 | g |
butter
salted, softened |
|
| 15 | ml |
all-purpose flour
|
|
Directions
Add the flour and sugar to a food processor and then add the butter, one chunk at a time, and pulse just enough to incorporate it into the dough.
A coarse meal is the target consistency.
Add the water in tablespoon increments, again just pulsing the processor enough to incorporate it until a dough is formed.
Scoop it out onto a floured board and lightly knead it for about a minute.
Form the dough into a ball, wrap it in plastic wrap and allow it to rest in the fridge for at least an hour.
Preheat your oven to 375℉ (190℃).
After the dough has rested, roll it out on a floured board to fit a 9-inch pie plate.
Line the plate with the dough.
Mix all of the ingredients for the filling in a bowl until just incorporated.
Pour the filling into the pie and bake for one hour or until the filling sets.
Cover the pie with aluminum foil to prevent the top from over-browning.
