- 2 1/2 cups Heckers or King Arthur all-purpose flour, plus extra for rolling the dough
- 1 teaspoon kosher salt
- 4 tablespoons sugar, divided
- 16 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1/2 cup iced water (filled to the rim)
- 1 egg white, whisked lightly with a fork
- 3 (18-ounce) boxes sweet red raspberries
- 1/2 cup sliced or slivered almonds
- 1/3 cup sugar
- 2 extra-large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon whiskey, cognac, or rum (optional)
- 1 teaspoon vanilla
- 1 teaspoon pure almond extract
Almound Whipped Cream:
- 1 cup heavy cream
- 3/4 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon sugar
1. Put the flour, salt, and 3 tablespoons of the sugar into the bowl of a food processor, then scatter on the cubes of chilled butter. Pulse 10 times, then pour in the water while pulsing another 10 to 12 times. The mixture should be crumbly (not in any way formed into a ball) and have pea-size chunks of butter visible.
2. Compress the crumbs quickly and firmly into an oval shape, then pinch the middle together and form 2 separate discs inside the plastic bag. Put the dough in the fridge for at least 2 hours, or overnight. It can also be wrapped airtight and frozen for up to 2 months. Label clearly, or you might grab it for a savory dish forgetting about the sugar. Make the frangipane.
3. Put the ingredients, except the raspberries, in the bowl of a food processor and blend for 30 seconds. Scrape around the base with a rubber spatula and blend for another 30 seconds. Transfer the almond cream into a small bowl, cover, and set aside.
4. Remove the pastry from the fridge and leave at room temperature for about 15 to 20 minutes, or until just pliable but still cool. Roll one of the discs out to a 13-inch circle and - making sure it's centered - drape the pastry over a 10-inch pie dish, preferably of black metal.
5. Pour in the almond cream and scatter over the raspberries. Using a pastry brush, brush the egg white on the pastry rim around the edge. Roll out the other pastry disc and drape it over the raspberries. Press the pastry layers together, then using scissors, trim to 1/2 inch. Brush the whole top with the egg white and casually crimp the edges, pressing them together so they stay put, then dredge the pie with the last tablespoon of sugar.
6. Take a small sharp knife and make 5 or 6 cuts in the crust so the steam can escape. I forgot the cuts once. The steam blew the top crust up into a dome and the raspberries turned into a seeds red swamp, so the cuts are pretty important.
7. Put the pie in the freezer, unwrapped, for 30 minutes. Position a rack in the middle of the oven and preheat to 425°F.
8. Bake the pie for 25 minutes, adjust the heat to 350°F, and bake for another 20 minutes. If the crust is getting too dark, lay a sheet of aluminum foil loosely on top of the pie. Remove the pie from the oven and cool for at least 45 minutes before serving with the almond whipped cream or with vanilla or chocolate (!) ice cream.
The Almond Whipped Cream:
9. Using an electric mixer, beat all the ingredients at medium speed (high speed makes the cream too fluffy, and full of air) until soft peaks form. Serve in a beautiful bowl, add a silver ladle, and pass with the raspberry pie.