Best Starstruck Raspberry Almond Pie Recipes

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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 STRIPS



Raspberry Almond Strips image

Get ready to pour yourself a cup of tea, because you won't be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 32 cookies.

Number Of Ingredients 4

1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
2/3 cup all-purpose flour
1/2 cup finely chopped almonds
6 tablespoons raspberry cake and pastry filling

Steps:

  • Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

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

ALMOND PIE



Almond Pie image

Make and share this Almond Pie recipe from Food.com.

Provided by Dancer

Categories     Pie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 ounces ground almonds
1 teaspoon double-acting baking powder
1 tablespoon flour
1 tablespoon graham cracker crumbs
1 cup butter
1 cup sugar, divided
3 eggs
1/2 cup cold water
confectioners' sugar, for garnish
creme fraiche

Steps:

  • Preheat the oven to 350°F degrees.
  • Grease and flour a 9-inch pie plate.
  • In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
  • In another small bowl, mix the butter and 1/2 cup of the sugar.
  • Stir the almond mixture into the butter and sugar.
  • Beat in the eggs, one at a time, mixing well after each addition.
  • Pour the mixture into the pie plate and bake for 25-30 minutes.
  • While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
  • Pour the syrup over the hot pie when the pie comes out of the oven.
  • Sift the confectioners' sugar over the top.
  • May be served with crème fraîche.

Nutrition Facts : Calories 852.1, Fat 65.6, SaturatedFat 31.6, Cholesterol 261.5, Sodium 588.4, Carbohydrate 60.1, Fiber 4, Sugar 51.7, Protein 12.3

ALMOND RASPBERRY STARS



Almond Raspberry Stars image

The first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. -Darlene Weaver, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups plus 2 tablespoons all-purpose flour
1 tablespoon finely chopped almonds
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 large egg white, beaten
1/3 cup raspberry jam

Steps:

  • Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat flour into creamed mixture. Shape into a ball; refrigerate, covered, for 15 minutes. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine almonds, sugar and cinnamon. Brush small stars with egg white; immediately sprinkle with almond mixture. Leave large stars plain. , Place all stars 1 in. apart on ungreased baking sheets, using separate sheets for the small and the large stars. Bake just until tips begin to brown, about 10 minutes for small stars and 12 minutes for large. Cool completely on wire racks., To assemble, spread enough jam over large stars to cover centers. Top with small stars; press lightly (jam should show around edge of small stars). Let jam set before storing cookies in an airtight container.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

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