Best 20 Almond Pie Recipes

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Indulge in a delectable culinary journey with our comprehensive guide to almond pie, a classic dessert that combines the nutty richness of almonds with a flaky, buttery crust. From traditional recipes passed down through generations to innovative twists that add a modern flair, this article offers a diverse collection of almond pie recipes that cater to every taste and skill level. Whether you prefer a classic almond filling encased in a golden brown crust, a gluten-free almond tart bursting with flavor, or a vegan almond pie that caters to dietary restrictions, we have the perfect recipe for you. Discover the secrets to creating a perfect almond filling, achieving a flaky crust that melts in your mouth, and mastering the art of blind baking. With step-by-step instructions, helpful tips, and stunning visuals, our almond pie recipes will transform your kitchen into a pastry haven.

Here are our top 20 tried and tested recipes!

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE



Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce image

Provided by Sarah Patterson Scott

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Frozen Dessert     Almond     Spice     Pumpkin     Fall     Family Reunion     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 27

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
1 cup canned pure pumpkin
3/4 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream
Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup slivered almonds, toasted, coarsely chopped
1 cup (packed) golden brown sugar
1/4 cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
2 cups chilled heavy whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
  • For filling:
  • Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For bark, sauce, and topping:
  • Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
  • Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
  • Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

PEACH PIE WITH ALMOND CRUMBLE TOPPING



Peach Pie with Almond Crumble Topping image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

Sweet dough for 1 crust pie
1 cup all-purpose bleached flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter, melted
3 pounds firm, ripe, yellow fleshed free stone peaches, about 8 or 9 medium peaches
1/2 cup sugar
2 tablespoons all-purpose bleached flour
1/2 teaspoon almond extract
1/8 teaspoon freshly grated nutmeg
2 tablespoons cold unsalted butter

Steps:

  • To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
  • Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
  • To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
  • Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

MOCHA-ALMOND FUDGE PIE



Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Categories     Food Processor     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Fall     Bon Appétit     Washington     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 6

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

  • Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
  • Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
  • Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

CHERRY ALMOND PIE



Cherry Almond Pie image

I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 cups pitted canned or frozen tart red cherries
3/4 cup sugar
1 tablespoon butter
Pinch salt
1/4 cup cornstarch
1/3 cup cold water
1/4 teaspoon almond extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie (9 inches)

Steps:

  • Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ALMOND SILK PIE



Chocolate Almond Silk Pie image

This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies-but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. -Diane Larson, Roland, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

2/3 cup all-purpose flour
1/4 cup butter, softened
3 tablespoons finely chopped almonds, toasted
2 tablespoons confectioners' sugar
1/8 teaspoon vanilla extract
FILLING:
3/4 cup sugar
3 large eggs
3 ounces unsweetened chocolate, coarsely chopped
1/8 teaspoon almond extract
1/2 cup butter, softened
Sweetened whipped cream and toasted sliced almonds, optional

Steps:

  • In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

FRESH STRAWBERRY ALMOND PIE



Fresh Strawberry Almond Pie image

The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.

Provided by Janice Papola

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups crushed pecan shortbread cookies
¼ cup blanched slivered almonds
⅓ cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
⅓ cup water
¼ teaspoon salt
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
  • Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
  • Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 50 g, Cholesterol 24.3 mg, Fat 14.5 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 218.5 mg, Sugar 30.8 g

LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST



Low-Carb Pecan Pie with Almond Flour Crust image

A delicious alternative with an almond flour crust for those following a low-carb plan, or just trying to cut back on sugar. Great for Thanksgiving and Christmas.

Provided by EPar91

Categories     Desserts     Pies     Pecan Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 ½ cups blanched almond flour
4 tablespoons melted butter
1 cup granular sucralose sweetener (such as Splenda®)
1 cup sugar-free maple-flavored syrup
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1 ½ cups pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
  • Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
  • Bake in the preheated oven until filling is set, about 45 minutes.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 8.9 g, Cholesterol 92.6 mg, Fat 36.8 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 87.6 mg, Sugar 1.9 g

CHERRY ALMOND MOUSSE PIE



Cherry Almond Mousse Pie image

Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 can (14 ounces) sweetened condensed milk, divided
1 ounce unsweetened chocolate
1/2 teaspoon almond extract, divided
1 frozen pie shell (9 inches), baked
1 jar (10 ounces) maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped
1/2 cup chopped toasted almonds
Chopped chocolate, optional

Steps:

  • In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.

Nutrition Facts : Calories 469 calories, Fat 26g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 339mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 1g fiber), Protein 8g protein.

ALMOND CRUSTED CHERRY CREAM PIE



Almond Crusted Cherry Cream Pie image

This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me

Provided by Schnookie Wookums

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 pie crust mix (or make your own)
1/2 cup slivered almonds (finely chopped or ground)
1 (15 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup heavy whipping cream, whipped
1 (21 ounce) can cherry pie filling

Steps:

  • Mix pie crust as directed, but add chopped almonds with water.
  • Prick only the sides of the pie crust and bake as directed.
  • Cool.
  • Combine condensed milk, lemon juice, vanilla, and almond extract.
  • Fold in whipped cream and spoon into cooled pie shell.
  • Spread cherry pie filling over cream filling.
  • Chill.

CHERRY-ALMOND PIE



Cherry-Almond Pie image

Fresh cherries and almonds are a simple combination that works remarkably well! I like my pie a little less sweet, so adjust accordingly.

Provided by lunalady

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup white sugar
½ cup butter, cubed
½ cup sliced almonds
ice water
2 cups pitted fresh tart cherries, halved, or more to taste
½ cup white sugar, or more to taste
¼ teaspoon salt
1 tablespoon almond extract, or more to taste
1 tablespoon amaretto liqueur, or more to taste
1 tablespoon cornstarch

Steps:

  • Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss cherries, sugar, and salt for filling together in a bowl.
  • Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well.
  • Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan.
  • Bake crust in the preheated oven until set, about 15 minutes.
  • Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C).
  • Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 51.8 g, Cholesterol 30.5 mg, Fat 15.1 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 7.6 g, Sodium 155.2 mg, Sugar 31.2 g

BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE



Brown Sugar & Almond Pumpkin Custard Pie image

Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 23

1-2/3 cups all-purpose flour
2/3 cup shortening
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cold water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
BROWN SUGAR LAYER:
1 cup finely chopped almonds
1/2 cup packed brown sugar
2 tablespoons almond paste
2 tablespoons finely chopped crystallized ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3 tablespoons cold butter
CUSTARD LAYER:
3 ounces cream cheese, softened
1 cup packed brown sugar
1/3 cup sour cream
1-1/3 cups canned pumpkin
1/2 cup evaporated milk
2 tablespoons molasses
2 teaspoons pumpkin pie spice
2 large eggs plus 1 large egg yolk, lightly beaten

Steps:

  • In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.

CRANBERRY-ALMOND APPLE PIE



Cranberry-Almond Apple Pie image

My grandmother made this treat every year for Christmas. It's much better than everyday apple pie. The recipe is a family treasure. -Maxine Theriauit, Nashua, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter, melted
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
6 medium tart apples, peeled and thinly sliced
1 cup fresh or frozen cranberries
1 pastry shell (9 inches)
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
1/3 cup sliced almonds, toasted

Steps:

  • In a bowl, combine the sugar, flour, butter, nutmeg and salt. Add apples and cranberries; stir gently. Pour into pastry shell. , In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350° for 1 hour or until apples are tender.

Nutrition Facts : Calories 453 calories, Fat 18g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 230mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.

CHERRY ALMOND CREAMY CHEESE PIE



Cherry Almond Creamy Cheese Pie image

Make and share this Cherry Almond Creamy Cheese Pie recipe from Food.com.

Provided by Rita1652

Categories     Pie

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup flour
1/2 cup butter or 1/2 cup margarine
1 cup almonds, crushed
1 (8 ounce) package cream cheese (softened)
1 cup sugar
1 (8 ounce) container Cool Whip
1 can cherry pie filling
3 teaspoons almond liqueur (divided)

Steps:

  • Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
  • Bake at 350 deg for about 15 minutes or until brown.
  • Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
  • Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
  • Chill 2 hours or overnight.

WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING



Wild Blueberry Pie With Almond Crumble Topping image

Wild blueberries are small and flavorful. The little bit of almond in the topping amps up the flavor of the berries in this crumble-topped blueberry pie recipe.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Berry     Dairy     Fruit     Nut     Dessert     Bake     Freeze/Chill     Fourth of July     Blueberry     Almond     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 12

1 Best-Ever Pie Crust dough disks
Filling
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juice
Topping
⅔ cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed)
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
½ teaspoon salt
Whipped cream or ice cream

Steps:

  • Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
  • For filling:
  • Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
  • For topping:
  • Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
  • Serve pie with whipped cream or ice cream.

SWEET ALMOND FLAKY PIE CRUST



Sweet Almond Flaky Pie Crust image

This pie crust is amazing! It makes the pie, with this crust you wont even need ice cream to eat with the pie!

Provided by CAMPBELL4

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 11

1 cup cake flour
1 cup all-purpose flour
⅛ cup baking powder
½ teaspoon salt
¼ cup white sugar
1 ½ teaspoons brown sugar
1 ¼ cups shortening
1 egg
¼ cup cold water
1 ½ teaspoons vanilla extract
3 teaspoons almond extract

Steps:

  • In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
  • Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 16.9 g, Cholesterol 11.6 mg, Fat 16.5 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 211.3 mg, Sugar 3.7 g

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE



Raspberry-Pistachio Ice Cream Pie with Almond Praline image

Categories     Dessert     Raspberry     Almond     Pistachio     Summer     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 9

For crust
1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
5 tablespoons unsalted butter, melted
For almond praline
3/4 cup sugar
3/4 cup blanched slivered almonds
2 pints pistachio ice cream, slightly softened
1 pint raspberry gelato, slightly softened
Raspberry Sauce (optional)

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
  • Make praline:
  • Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
  • Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
  • Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
  • *Available at Italian markets and some supermarkets.

ALMOND-PEAR PIE



Almond-Pear Pie image

Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (8 oz) or tube (7 oz) almond paste
5 cups 1/2-inch slices peeled, ripe (but firm) pears (about 4 pears)
2 tablespoons sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/4 teaspoons apple pie spice
1 tablespoon lemon juice
1 egg, beaten
1/4 cup sliced almonds
1 teaspoon sugar

Steps:

  • Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
  • In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
  • Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g

PEAR-CARDAMOM PIE WITH ALMOND CRUST



Pear-Cardamom Pie with Almond Crust image

Categories     Dessert     Bake     Pear     Almond     Vanilla     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
2 3/4 cups all purpose flour
1 7-ounce package marzipan or almond paste, coarsely crumbled
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
5 tablespoons (about) pear nectar
1/2 teaspoon almond extract
For filling
1/3 cup (packed) dark brown sugar
1 vanilla bean, coarsely chopped
3 tablespoons cornstarch
1/4 teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into 1/2- to 3/4-inch-thick wedges
2 tablespoons pear nectar
1 egg, beaten to blend (for glaze)
1 tablespoon sugar

Steps:

  • Make crust:
  • Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
  • Make filling:
  • Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
  • Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
  • Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.

CHOCOLATE ALMOND PIE



Chocolate Almond Pie image

Almonds replace pecans for a sweet and satisfying pie. The inclusion of chocolate chips makes it hard to eat just a single slice!-Rosemarie Weleski, Natrona Hts., Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1 cup unblanched almonds, coarsely chopped and toasted
1/2 cup semisweet chocolate chips
3 eggs, beaten
1 cup packed brown sugar
1 cup corn syrup
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream and grated chocolate, optional

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry., Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE-ALMOND TOFU PIE



Chocolate-Almond Tofu Pie image

There are many variations that can be done to this versatile recipe, its limited only by your imagination. Love this one and so will your kids!

Provided by aquariuscook

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 4h40m

Yield 8

Number Of Ingredients 6

½ cup butter, melted
1 ½ (4.8 ounce) packages graham crackers, broken into small pieces
½ cup almonds
3 cups semisweet chocolate chips
2 (12 ounce) packages silken tofu, drained
2 tablespoons vanilla extract

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the butter, graham crackers, and almonds into a food processor. Cover, and pulse until the mixture resembles a coarse crumb. Transfer the crumbs to a 9-inch pie plate, and press into the bottom of the plate to form a crust. Wash and dry the bowl of the food processor; set aside.
  • Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
  • Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place the chocolate, tofu, and vanilla extract into the cleaned food processor. Blend until smooth, scraping down the sides several times. Pour chocolate mixture into the prepared crust. Chill for 4 hours before serving.

Nutrition Facts : Calories 635.9 calories, Carbohydrate 63.1 g, Cholesterol 30.5 mg, Fat 41.5 g, Fiber 5.7 g, Protein 13.2 g, SaturatedFat 19.8 g, Sodium 249.3 mg, Sugar 43.5 g

Tips:

  • To make the perfect almond filling, use a combination of almond flour, sugar, butter, and eggs. For a richer flavor, use brown sugar instead of granulated sugar.
  • If you don't have a food processor, you can finely chop the almonds by hand. Just be sure to chop them very finely so that they blend well with the other ingredients.
  • For a crispy crust, use a combination of all-purpose flour and butter. You can also add a little bit of sugar to the crust for a sweeter flavor.
  • If you don't have time to make a homemade pie crust, you can use a pre-made one from the store.
  • To prevent the pie from getting too brown, cover it with foil during the last few minutes of baking.
  • Let the pie cool completely before slicing and serving. This will help the filling to set and prevent it from becoming runny.

Conclusion:

Almond pie is a delicious and versatile dessert that can be enjoyed all year round. With its rich almond filling and crispy crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give almond pie a try. You won't be disappointed!

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