Almond Raspberry Pie
An exquisite and very delicious almond pie. The recipe uses sandy shortcrust pastry, which is quite sweet just like the almond filling. Raspberries give the pie the necessary tartness and freshness. Therefore, the taste of the pie is balanced and fresh, and the appearance of the pie is simply delightful.
A very beautiful and festive almond raspberry pie!
For the pastry:
Flour
1 3/4 cups
Eggs
2 pcs (yolks)
Sugar
1/4 cup
Butter
1/2 cup (chilled)
Water
2-3 tbsp (ice cold)
Salt
1/2 tsp
For the filling:
Almonds
1 cup
Butter
1/2 cup (chilled)
Eggs
2 pcs
Sugar
1/4 cup
Jam
3-4 tbsp (raspberry)
Raspberries
1 1/2 cups (fresh)
Peaches
1/2 pc
Powdered Sugar
To begin, prepare the sandy shortcrust pastry for the almond raspberry pie.
While the dough is chilling, let's make the filling. Grind the almonds in a blender.
Cream the butter with sugar, add almonds, eggs, and mix well.
Spread the chilled dough in a pan so that the edges are formed, and spread a thin layer of raspberry jam over it.
It is convenient to use a detachable form of a small diameter (8.6-9.4 inches)
Top with the almond cream, spread it evenly, and bake in the oven for 25-30 minutes at a temperature of 375 degrees Fahrenheit.
Set aside the baked almond pie to cool slightly.
Then sprinkle the pie with powdered sugar, decorate with raspberries and peaches. The almond raspberry pie is ready!
You can use only raspberries, covering the entire surface of the pie with them.
© Наталья Лиханова
(4/5)
