Almond Roca Fruit Pie A K A Toffee Crumb Fruit Pie Recipes

Steps:

• Preheat oven to 350 degrees.
• Spoon fruit filling into unbaked pie shell.
• Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
• Sprinkle toffee candy mixture over fruit filling.
• Bake for approximately 30 minutes or until lightly browned.
• Cool. Serve with fresh whipped cream or ice cream.

Steps:

• Mix all ingredients together. Pour into 2 unbaked pie shells (deep shells don't work as well) Bake at 350 degrees for 45 minutes.

Steps:

• Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
• Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
• Pour over sliced almonds and spread as much as possible.
• Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
• When completely cool and chocolate is solid, break into pieces.

Steps:

• Over Medium heat, melt butter in a large pot.
• Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
• Remove from heat and Stir in 1/2 of the Almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES!
• While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
• Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
• Pour the hot chocolate over the almond mixture and spread evenly.
• Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
• Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) .
• Crumble cookies into a 9x9 inch pan and set aside .
• In a medium bowl, whip cream and set aside .
• In a large bowl, mix together sour cream, sugar, salt, and flour .
• Add eggs and vanilla; stir until thoroughly combined .
• Pour mixture into graham cracker crust.
• Bake in preheated oven for 40-45 minutes , until firm .
• Spoon pie filling over top immediately .
• Allow to cool slightly, then refrigerate at least 4 hours before serving .

Steps:

• Line a cookie sheet with foil and spray it with non-stick cooking spray.
• Place almonds in a single layer on cookie sheet.
• Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
• Remove from heat and immediately pour over almonds (do not scrape the pan).
• Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
• Sprinkle with ground walnuts.
• Let stand until firm.
• Break into small pieces and store in an airtight container.
• (The toffee mixture will not coat the entire baking sheet).