Oh the almondy goodness. There is nothing better than the combination of fruit and almonds.  I first learned about this recipe from a friend who made an awesome pie. For this one I made a gluten free version since my aunt was going to be at dinner.  This dessert is great paired with vanilla ice cream.

I cheated a bit in this recipe and made the crust using all purpose gluten free flour and xanthan gum.

Begin by mixing up flour, sugar, extra cold butter, almond extract and cold water.  The key to making a crust is keeping everything nice and cold. Try not to use your hands. Cut the butter with a pastry cutter. The mixture is ready when you have pea sized chunks.

Add cold water and mix until the dough is soft. Add water if you need it.

Wrap in plastic wrap and leave in the fridge.

While the dough is chilling, prepare the filling.  Grind up almonds with a food processor. You want to get it as fine as you can. Careful not to blend it too much as you will end up with almond butter.

If the mixture is not fine enough, you can sift it with a sieve and blend the coarser material again.

In a mixer, soften butter, add sugar and cream.  Add eggs, almond extract and the ground almonds.

The mixture will look like a paste.

Prepare the dough by pressing into pie pans or rolling out on a floured board.

On the bottom of your pie, spread a layer of jam. I used the blueberry apple jam that my sister made.  I ran out of jam. I would have added more but I used it for toast.

Pour the almond mixture into the pie shells.

Decorate with berries and almond flakes. You can also use sliced pears for this recipe.

Bake until they are nice and brown. Enjoy the delicious pie.  Almondy Almondy joy.

Adapted from http://bakecookeatmove.blogspot.se/2011/06/gluten-free-bakewell-tart-aka-almond.html

Crust

• 1 2/3 cup gluten free flour
• 1 tsp Xanthan Gum
• 1/2 cup cold cubed butter
• 2 tsp sugar
• 1/2 tsp almond extract
• 1-2 tbsp of cold water

Cut butter into cubes.  In a bowl, use a pastry cutter to cut the butter into pea sized pieces. Add almond extract and sugar.  Slowly add cold water. If you need more, add 1 tbsp at a time.  The pie crust should be soft and stick together easily.  Place dough in plastic wrap and chill in the fridge.

Almond Filling

• 9 Tbs Butter, room temperature
• 1/2 cup Sugar
• 3 Eggs
• 1/2 tsp Almond Extract
• 1 1/4 cups Almond Meal
• 2 Tbs Gluten-free Flour Mix
• 1/2 cup Jam

While the crust is chilling, make the filling.  Grind almonds in the food processor until you get a fine meal.  If there are chunks, sift with a sieve and grind again.  Careful not to blend too much as you will end up with Almond butter.

In a mixture cream butter and sugar.  Add almond extract, flour and eggs.  Blend well.

Assembly

Remove dough from the fridge.  Press into a pie plate or roll onto a floured board.  Spread jam on the bottom of the pie.  Pour the filling on top of the jam.  Decorate with berries and sliced almonds. You can use sliced pears. Bake in a 400 degree oven for about 30 minutes.

Serve with vanilla ice cream.

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