Best 2 Raspberry Almond Pie Recipes

**Savor the Delightful Symphony of Raspberry Almond Pie: A Culinary Journey of Sweetness and Nutty Goodness**

Indulge in the exquisite union of raspberries and almonds, harmoniously blended in a symphony of flavors that will tantalize your taste buds. Discover the culinary secrets behind this delectable treat, as we unravel the recipes that bring this masterpiece to life.

**Raspberry Almond Pie (Classic):** Embark on a traditional baking adventure with this timeless recipe. A flaky, golden crust embraces a vibrant raspberry filling, while a crunchy almond topping adds a delightful textural contrast. This classic rendition is a testament to the enduring appeal of simple, yet refined flavors.

**Raspberry Almond Pie (Gluten-Free):** Flourish your culinary skills with this gluten-free adaptation that caters to special dietary needs. A combination of almond flour and oat flour creates a crust that is both sturdy and tender, while the raspberry filling and almond topping remain the stars of the show. This variation ensures that everyone can savor the joy of this delectable pie.

**Raspberry Almond Pie Bars:** Transform the classic pie into convenient and portable bars, perfect for picnics, potlucks, or a quick sweet treat. A buttery crust forms the base for a luscious raspberry filling, topped with a layer of crunchy almonds. These bars offer the same burst of flavors as the traditional pie, but in a fun and easy-to-share format.

**Raspberry Almond Pie Bites:** Experience the essence of raspberry almond pie in miniature form with these bite-sized delights. Flaky pastry pockets are filled with a sweet and tangy raspberry filling and adorned with slivered almonds. These delectable morsels are ideal for parties, buffets, or as an afternoon pick-me-up.

**Raspberry Almond Pie Smoothie:** Quench your thirst and satisfy your sweet cravings with this refreshing and nutritious smoothie. Fresh raspberries, almond milk, yogurt, and a touch of honey blend together to create a vibrant and flavorful drink. Topped with chopped almonds, this smoothie is a delightful way to start your day or cool down on a warm afternoon.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

STARSTRUCK RASPBERRY-ALMOND PIE

Starstruck Raspberry-Almond Pie image

This layered raspberry-almond pie gets its party-perfect presentation from star-shaped pieces of pie crust.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h45m

Yield 8

Number Of Ingredients 14

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup whole blanched almonds
2 tablespoons butter
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 egg
1/2 teaspoon almond extract
1 cup granulated sugar
5 tablespoons cornstarch
1 tablespoon grated orange peel
5 cups fresh or frozen (thawed) raspberries
1 egg
1 tablespoon whipping cream
2 tablespoons coarse sugar or sanding sugar

Steps:

Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate; flutes edges. On lightly floured surface, roll second pie crust to 13-inch round. With 1 1/2-inch star cookie cutter, cut out 45 stars; set aside.
Place almonds in food processor. Cover; process until finely chopped. Add butter, 1/4 cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined plate.
In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. In small bowl, beat 1 egg and the whipping cream. Arrange stars in circular pattern on top of filling (with tips touching), covering entire surface. Brush rim and stars with egg mixture; sprinkle with coarse sugar.
Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust with foil.) Cool on cooling rack at least 3 hours before serving.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 6 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 0 g

Tips:

For a richer flavor, use dark chocolate chips instead of semisweet.
If you don't have a food processor, you can finely chop the almonds in a blender.
Be careful not to overmix the pie crust, as this will make it tough.
To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
If you don't have a pie plate, you can use a 9-inch springform pan.
To make sure the pie is cooked through, insert a toothpick into the center. If it comes out clean, the pie is done.
Let the pie cool completely before serving, as this will help the filling to set.

Conclusion:

This raspberry almond pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet raspberries, crunchy almonds, and creamy chocolate chips is sure to please everyone. So next time you're looking for a special treat, give this pie a try!

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