Raspberry Almond Cream Pie

This Raspberry Almond Cream Pie combines the tartness of fresh raspberries with a rich, creamy almond filling, all nestled in a buttery pie crust. It’s a delightful dessert that’s perfect for any occasion.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter (cut into small cubes)
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Filling:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup almond meal (finely ground almonds)
• 3 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup fresh raspberries

For the Topping:

• 1/2 cup slivered almonds (toasted)
• Powdered sugar (for dusting)

Instructions

1. Prepare the Crust:

   1. In a large bowl, whisk together the flour, sugar, and salt.
   2. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
   3. In a small bowl, mix the egg yolk with 2 tablespoons of ice water. Add this mixture to the flour mixture, stirring gently until the dough begins to come together. If needed, add an additional tablespoon of ice water.
   4. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

2. Blind Bake the Crust:

   1. Preheat your oven to 375°F (190°C).
   2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan and trim any excess.
   3. Line the pie crust with parchment paper and fill with pie weights or dried beans.
   4. Bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes until the crust is lightly golden. Let it cool completely.

3. Prepare the Filling:

   1. In a medium saucepan, combine the cream, milk, and sugar. Heat over medium heat until the mixture is just about to simmer.
   2. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to temper them.
   3. Return the yolk mixture to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the almond extract and vanilla extract.
   4. Allow the filling to cool slightly before gently folding in the almond meal.

4. Assemble the Pie:

   1. Pour the almond cream filling into the cooled pie crust, spreading it evenly.
   2. Gently fold the fresh raspberries into the filling, or arrange them on top in a decorative pattern.

5. Add the Topping:

   1. Toast the slivered almonds in a dry skillet over medium heat until golden and fragrant. Let them cool.
   2. Just before serving, sprinkle the toasted almonds over the top of the pie.
   3. Dust with powdered sugar for a touch of sweetness.

6. Chill and Serve:

   1. Refrigerate the pie for at least 2 hours to allow the filling to set properly.
   2. Slice and serve chilled, enjoying the combination of creamy almond filling with the tart raspberries and crunchy almonds.