1 recipe of Perfect Pie Crust (#55)*
Almond Filling:4 oz. almonds, ground in a food processor
3/4 cup sugar
2 eggs
6 Tbs. butter, at room temperature
2 Tbs. rice flour
1 tsp. Almond Flavor (Item # 190)* Topping: 3 cups washed and drained blueberries or sliced strawberries
3 Tbs. apricot preserves, warmed
| |
Combine almonds and sugar. Beat in the softened butter until smooth. Add one egg at a time, beating thoroughly after each. Add flour and almond extract. Reserve.
Roll out one half of the dough between 2 layers of plastic wrap until 1/8 inch thick and transfer to a 9-inch pie pan, patting any broken pieces into place. Use a piece of plastic wrap to help. Prick crust and fill with almond mixture. Bake at 375 degrees for 25-30 minutes or until golden brown on the top and edges. Remove from oven and cool. Brush the top with some of the preserves. Line with washed blueberries and brush with remaining apricot preserves. Chill and serve. Serves 8-10. Special thanks to The Gluten Free Pantry *Items may be found at The Gluten Free Pantry
|
