Efrat's Notebook

Raspberry Almond Pie Draft

A pie with a crisp butter crust, ground almonds, raspberries and a baked cream custard, topped with fresh raspberries before serving.

  • Prep30 min
  • Cook50 min
  • Rest10 min
  • Total1 hr 30 min
  • KashrutDairy

What you need

Amount:×1

Crust

Filling

To serve

How I make it

Crust

  1. Preheat the oven to 340°F (170°C) and grease the pan.

  2. In a food processor, pulse the flour, sugar, salt and butter until crumbly.

  3. Add the egg and process until the dough comes together. If it is dry and crumbly, add a teaspoon of cold water.

  4. Roll the dough out on floured parchment paper, transfer it to the pan and press it into the bottom and up the sides.

  5. Prick all over with a fork and freeze for 10 minutes.

Filling and baking

  1. In a mixer bowl, whisk the eggs, sugar, cream and vanilla.

  2. Keep whisking and add the flour until smooth.

  3. Take the crust out of the freezer and spread it with the jam.

  4. Scatter the ground almonds and raspberries over it and pour the filling on top.

  5. Bake for about 50 minutes, until the filling is set and the edges of the crust are golden.

  6. Let cool and top with fresh raspberries.

Source: ChefEf (chefef.com)