FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPies, Cobblers, Crisps pg 1 >  Almond Pie, Mark's

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

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.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages