Best Raspberry Almond Pie Recipes

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RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE



Raspberry-Pistachio Ice Cream Pie with Almond Praline image

Categories     Dessert     Raspberry     Almond     Pistachio     Summer     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 9

For crust
1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
5 tablespoons unsalted butter, melted
For almond praline
3/4 cup sugar
3/4 cup blanched slivered almonds
2 pints pistachio ice cream, slightly softened
1 pint raspberry gelato, slightly softened
Raspberry Sauce (optional)

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
  • Make praline:
  • Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
  • Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
  • Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
  • *Available at Italian markets and some supermarkets.

RASPBERRY-ALMOND PIE



Raspberry-Almond Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 13

2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan
2 cups all-purpose flour, plus more for dredging
1 cup almond flour
1/4 teaspoon fine salt
1/4 cup iced water, plus extra, as needed
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
One 7-ounce tube almond paste, cut into 1/2-inch pieces, at room temperature
3 large eggs, at room temperature, beaten
1/4 cup all-purpose flour
2 tablespoons agave
1/2 teaspoon pure almond extract
12 ounces (about 3 1/2 cups) fresh raspberries
1 egg, beaten

Steps:

  • Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
  • For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
  • Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
  • For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
  • In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
  • On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
  • Cut into slices and serve.

STARSTRUCK RASPBERRY-ALMOND PIE



Starstruck Raspberry-Almond Pie image

This layered raspberry-almond pie gets its party-perfect presentation from star-shaped pieces of pie crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 8

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup whole blanched almonds
2 tablespoons butter
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 egg
1/2 teaspoon almond extract
1 cup granulated sugar
5 tablespoons cornstarch
1 tablespoon grated orange peel
5 cups fresh or frozen (thawed) raspberries
1 egg
1 tablespoon whipping cream
2 tablespoons coarse sugar or sanding sugar

Steps:

  • Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate; flutes edges. On lightly floured surface, roll second pie crust to 13-inch round. With 1 1/2-inch star cookie cutter, cut out 45 stars; set aside.
  • Place almonds in food processor. Cover; process until finely chopped. Add butter, 1/4 cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined plate.
  • In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. In small bowl, beat 1 egg and the whipping cream. Arrange stars in circular pattern on top of filling (with tips touching), covering entire surface. Brush rim and stars with egg mixture; sprinkle with coarse sugar.
  • Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust with foil.) Cool on cooling rack at least 3 hours before serving.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 6 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 0 g

RASPBERRY ALMOND PIE



Raspberry Almond Pie image

I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.

Provided by cookiedog

Categories     Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (8 inch) chocolate crumb crusts
1 cup raspberry jam
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 cup ground almonds

Steps:

  • Spread jam in the pie crust.
  • Cream the butter and sugar together.
  • Add the eggs one at a time, beating after each addition.
  • Stir in the almonds.
  • Pour the batter over the jam.
  • Bake in a 350 oven for 45 minutes or until delicately browned.

Nutrition Facts : Calories 617.2, Fat 31.1, SaturatedFat 12.8, Cholesterol 103, Sodium 398.1, Carbohydrate 81.5, Fiber 2, Sugar 58.5, Protein 5.8

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