Difference between revisions of "Almond Pie"
(Created page with "Recipe by Dirty Beluga Wikified by Drimble WedgeCategory:AlmondCategory:BakingCategory:Desserts[[Category...")
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Revision as of 19:37, 30 May 2012
Whenever someone asks me what my favorite pie is, I can't help but scream out almond pie! I am greeted with a confused stare almost every time. I'll admit it is an odd pie, the lovechild of marzipan and cake taking up residence in the first crust it finds. This is reserved for thanksgiving normally, but what the hell... I got the crave and its a freakin good pie.
- 1/2 cup butter (one stick)
- 2/3 cup sugar
- 1/2 cup flour
- 1/2 tsp baking powder
- 1 can Solo almond pastry filling
- 3 eggs
- 1 tsp lemon juice
- 2 tsp (more to taste) almond extract
- 1 pie crust
Edit: My dad told me that his mother made it with a layer of raspberry preserves on the bottom. DO THIS.
Begin by creaming the butter and sugar together until smooth, the mixture will look a bit watery, this is fine.
Add the rest of your ingredients (except the pie crust) to the butter/sugar.
Mix until well combined. Resist the urge to lock yourself in the bathroom with the bowl and a straw.
Pour in to pre-made pie crust, or make your own if you have a kitchen larger than five square feet.
Bake at 350 degrees for ~45 minutes. This is the tricky part! I like my pie so that the middle is the slightest bit goopy. There is a ton of sugar in this and it will will go from perfect to burnt and dry the moment you look away. I will bake for a half hour and then begin stabbing with a toothpick every 5 minutes until it seems right.
Remove from the oven when the top feels springy and a toothpick comes out clean(ish):
Allow to cool before serving. Sprinkle the top with powdered sugar and serve!
I was out of powdered sugar. :(