MARK’S ALMOND PIE
See Also: Article On Almonds
For the crust:
1 ½ cups flour
1/8 cup sugar
1 ½ sticks cold salted butter
Ice water as needed
For the filling:
6 oz. crushed, chopped or slivered almonds
4 eggs
1 cup sugar
½ cup light corn syrup
¾ teaspoon almond extract
¾ teaspoon vanilla extract
½ stick of salted butter, softened
1 tablespoon flour
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 degrees. 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.
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