Almond Pie [Archives:1998/21/Culture]

May 25 1998

Makes: Four pies
Time required: One hour plus cooling and baking time.
175 g. almonds, coarsely chopped
375 g. short crust pastry
250 g. sugar
4 tea spoon (tsp) or 20 g. liquid glucose
2 table spoon (tbsp.) or 30 ml. lemon juice
75 ml. double cream
25 ml. honey
1 egg yolk, beaten
flour for dusting.
To prepare the sugar mixture:
Put half the sugar, glucose and lemon juice on a pan and bring it to a boil. Lower the heat and simmer, stirring constantly, until caramelized. Remove and keep on a wooden surface.
To prepare the cream mixture:
Put cream and remaining Sugar in a pan and bring to a boil. Lower the heat and add butter. Stir until the butter has melted and the mixture is frothy. Add honey and bring to a boil. Remove from heat and add to the sugar mixture. Stir well.
To prepare the almond mixture:
Return the sugar-cream mixture to heat and bring it to a boil. Add almonds. Stir well. Remove from heat and cool. Divide the mixture in four equal portions.
Preheat the oven to 200 degrees centigrade.
To prepare the short crust Pastry:
Dust the work surface with flour. Roll out the pastry into a 1/4 cm. thick rectangle. Then obtain four discs of 12.5 cm. diameter and four discs, nine cm. in diameter.
Line the four moulds, having a nice cm. diameter (1.5 cm. tall) with the 12.5 cm. diameter discs. Put a portion of the Almond mixture in each, spread with a spatula and cover with the smaller discs. Brush with egg yolk and, using a fork, make a crisscross pattern and arrange in a baking tray.
Put the tray in the preheated oven and bake until the surface is golden for about 35 minutes. Remove and demould onto a cooling rack.
Sieve the drinking chocolate over one half of each of the four desert plates. Arrange the pie and serve with a garnish of chopped almonds spread on the other half of the plate.
Mrs. S. Sharma