Raspberry Almond Pie
Indulge in the rich and fruity delight of Raspberry Almond Pie, a stunning dessert that brings together the tartness of fresh raspberries and the nutty sweetness of almond extract. Encased in a buttery, flaky homemade crust, this pie features a luscious raspberry filling enhanced with brown sugar and a sprinkle of sliced almonds for a delightful crunch. A golden egg wash gives the top crust a gorgeous finish, while slits cut into the dough allow the fragrant almond-raspberry aroma to waft through your kitchen. Perfectly balanced in flavor and texture, this pie is a showstopper for any occasion and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re baking for a family gathering or simply treating yourself, this easy-to-follow recipe will make your dessert table unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 4 cups Fresh raspberries
- 1 teaspoon Almond extract
- 3 tablespoons Cornstarch
- 0.5 cup Brown sugar, packed
- 0.5 cup Sliced almonds
- 1 whole Egg, beaten
- 1 tablespoon Heavy cream
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter, cut the cold, cubed unsalted butter into the flour mixture until the texture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough in half, shape into discs, and wrap each in plastic wrap. Refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a medium bowl, combine fresh raspberries, almond extract, cornstarch, and brown sugar. Gently toss until the raspberries are coated evenly.
On a floured surface, roll out one dough disc to fit a 9-inch pie pan. Carefully transfer it to the pie pan and trim any overhang.
Fill the pie crust with the raspberry mixture, spreading it evenly.
Sprinkle sliced almonds over the raspberry filling.
Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
In a small bowl, whisk together the beaten egg and heavy cream. Brush the mixture over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 447.8 g | 163% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 146.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 530 mg | 41% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
