Raspberry Almond Pie

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, chilled and cubed – 1/4 cup granulated sugar – 1/4 teaspoon salt – 2-3 tablespoons ice water

For the Filling: – 3 cups fresh or frozen raspberries – 1 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon almond extract

For the Almond Crumb Topping: – 1/2 cup all-purpose flour – 1/2 cup sliced almonds – 1/4 cup unsalted butter, softened – 1/4 cup brown sugar – 1/4 teaspoon almond extract

Instructions: 1. Prepare the Pie Crust:In a food processor, combine the flour, sugar, and salt. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.

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– Add ice water, one tablespoon at a time, and pulse until the dough comes together. – Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven: – Preheat your oven to 375°F (190°C).

Roll out the Pie Crust: – On a floured surface, roll out the chilled pie crust to fit a 9-inch pie dish. – Transfer the crust to the pie dish, trimming any excess and crimping the edges.

Prepare the Filling: – In a large bowl, gently toss together the raspberries, sugar, cornstarch, and almond extract until well combined. – Pour the raspberry mixture into the prepared pie crust.

Make the Almond Crumb Topping: – In a bowl, combine flour, sliced almonds, softened butter, brown sugar, and almond extract. – Mix until crumbly, and then sprinkle the topping over the raspberry filling.

Bake: – Place the pie in the preheated oven and bake for 40-45 minutes or until the crust is golden brown, and the filling is bubbly.

Cool and Serve: – Allow the pie to cool on a wire rack before slicing. – Serve at room temperature, optionally with a scoop of vanilla ice cream.

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