Winter fruit pie with almonds

This is where “easy as pie” must come from! This is a close cousin of fruit crisp, and is easier and simpler than a traditional apple pie.

Almond pie shell (aka “crust”) and almond topping for my wheat-flour averse friends. Added benefit: pie shell involves no rolling out; quick and easy!

Preheat oven to 350 degrees.

Ingredients:

Almond pie shell:

1-1/2 c almond flour (168 g)
3 T sugar (37.5 g)
3 T (1.5 oz) butter, melted
pinch salt (optional: pinch cinnamon)

Combine almond flour, sugar, and salt in a bowl with whisk, then stir in melted butter with a spoon. Press into pie pan, and bake about 20 mins until just turning golden. Remove from oven and let cool, or jump on in and make filling.

Preheat oven to 375 degrees.

Almond topping:
Almonds, slivered, 3 oz, chopped coarsely
Almond flour, 3+ oz (or use wheat flour, part WW pastry flour)
Brown sugar, 5 oz+
Cardamom (not too much!)
Dried ginger
Sea salt, fine, pinch
butter, 6 T melted, and cooled a bit

Mix together and then chill to get butter to clump up the mixture.
Can be made well in advance and refrigerated.
Fruit filling:

Dried fruit
Mix together:
Currants
Diced apricots
Crystallized (candied) ginger

Fresh fruit
apple, 1, cored, peeled and sliced 1/4”+ thick
pears, 2, prep same as apple (optional: add 4 oz cranberries, picked over and rinsed)

Sugar, 3 oz — 1/2 vanilla sugar, 1/2 light brown sugar
Cardamom (not too much!)
Lemon juice

Directions:

Mix together sugar and spices. Juice one lemon, and de-seed. Keep on hand.
Cut apple and pears in half, core, peel and slice. Put one at a time in bowl. Add lemon juice, toss with hands, sprinkle with sugar. Repeat with remaining fresh fruit.
Mix in dried fruit mixture.
Mix in 2 T cornstarch, and mix well.

Line baking sheet with silpat and place pie pan on top.
Dump fruit mixture into pie shell. Place topping on top.

IMG_6352
Bake at 375 degrees for 50+ minutes until fruit juices are bubbling around edges.
If crumb gets too dark, cover lightly with foil.

Inspiration
Which is from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson

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