Raspberry Almond Pie Recipes

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STARSTRUCK RASPBERRY-ALMOND PIE

This layered raspberry-almond pie gets its party-perfect presentation from star-shaped pieces of pie crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 8

Number Of Ingredients 14



Starstruck Raspberry-Almond Pie image

Steps:

  • Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate; flutes edges. On lightly floured surface, roll second pie crust to 13-inch round. With 1 1/2-inch star cookie cutter, cut out 45 stars; set aside.
  • Place almonds in food processor. Cover; process until finely chopped. Add butter, 1/4 cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined plate.
  • In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. In small bowl, beat 1 egg and the whipping cream. Arrange stars in circular pattern on top of filling (with tips touching), covering entire surface. Brush rim and stars with egg mixture; sprinkle with coarse sugar.
  • Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust with foil.) Cool on cooling rack at least 3 hours before serving.

Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 6 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 0 g

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup whole blanched almonds
2 tablespoons butter
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 egg
1/2 teaspoon almond extract
1 cup granulated sugar
5 tablespoons cornstarch
1 tablespoon grated orange peel
5 cups fresh or frozen (thawed) raspberries
1 egg
1 tablespoon whipping cream
2 tablespoons coarse sugar or sanding sugar

RASPBERRY-ALMOND PIZZA

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 0



Raspberry-Almond Pizza image

Steps:

  • Preheat a baking sheet in a 450 degrees F oven. Roll out 1 pound pizza dough into a 12-inch round. Brush with melted butter and sprinkle with sugar. Bake on the hot baking sheet until golden, about 8 minutes. Brush with 1/4 cup raspberry jam, then bake 2 more minutes. Cool slightly. Beat 1/3 cup mascarpone or cream cheese with 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla. Spread over the pizza and top with raspberries, toasted almonds and confectioners' sugar.

RASPBERRY ALMOND COFFEECAKE

This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

Provided by Melissa Marsh

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15



Raspberry Almond Coffeecake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  • Combine raspberries and brown sugar in a bowl. Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  • Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

CHOCOLATE, ALMOND, AND RASPBERRY TART

Provided by Dede Wilson

Categories     Chocolate     Dessert     Bake     Christmas     High Fiber     Raspberry     Almond     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14



Chocolate, Almond, and Raspberry Tart image

Steps:

  • For crust:
  • Preheat oven to 350°F. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
  • For filling and topping :
  • Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
  • Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
  • Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.

Crust:
1 1/4 cups finely ground chocolate wafer cookies (about 25)
5 tablespoons unsalted butter, melted
Filling and topping:
6 ounces almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups)
6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1/2 cup heavy whipping cream
3 half-pint baskets fresh raspberries
2 tablespoons seedless raspberry jam
2 teaspoons kirsch (clear cherry brandy)
Sliced almonds, toasted
Ingredient info: Almond paste is available in the baking aisle of most supermarkets and at specialty foods stores.
Special Equipment
1 9-inch-diameter tart pan with removable bottom

RASPBERRY ALMOND PIE

I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.

Provided by cookiedog

Categories     Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6



Raspberry Almond Pie image

Steps:

  • Spread jam in the pie crust.
  • Cream the butter and sugar together.
  • Add the eggs one at a time, beating after each addition.
  • Stir in the almonds.
  • Pour the batter over the jam.
  • Bake in a 350 oven for 45 minutes or until delicately browned.

Nutrition Facts : Calories 617.2, Fat 31.1, SaturatedFat 12.8, Cholesterol 103, Sodium 398.1, Carbohydrate 81.5, Fiber 2, Sugar 58.5, Protein 5.8

1 (8 inch) chocolate crumb crusts
1 cup raspberry jam
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 cup ground almonds

RASPBERRY-ALMOND PIE

Provided by Giada De Laurentiis

Categories     dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 13



Raspberry-Almond Pie image

Steps:

  • Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
  • For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
  • Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
  • For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
  • In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
  • On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
  • Cut into slices and serve.

2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan
2 cups all-purpose flour, plus more for dredging
1 cup almond flour
1/4 teaspoon fine salt
1/4 cup iced water, plus extra, as needed
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
One 7-ounce tube almond paste, cut into 1/2-inch pieces, at room temperature
3 large eggs, at room temperature, beaten
1/4 cup all-purpose flour
2 tablespoons agave
1/2 teaspoon pure almond extract
12 ounces (about 3 1/2 cups) fresh raspberries
1 egg, beaten

RASPBERRY-ALMOND CRISP

Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Number Of Ingredients 11



Raspberry-Almond Crisp image

Steps:

  • Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
  • Filling: In another bowl, gently combine all ingredients and a pinch of salt.
  • Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.

6 tablespoons melted butter, plus more for brushing
11/2 cups rolled oats, divided
1/2 cup sliced raw almonds
1/4 cup light-brown sugar
1/2 teaspoon kosher salt
4 x 6-ounce container raspberries (6 cups)
1 teaspoon pure vanilla extract
1/3 cup light-brown sugar
2 tablespoons cornstarch
Kosher salt
Plain yogurt

RASPBERRY ALMOND TART

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10



Raspberry Almond Tart image

Steps:

  • In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

RASPBERRY ALMOND LATTICE TART

Categories     Berry     Nut     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20



Raspberry Almond Lattice Tart image

Steps:

  • Make pastry dough:
  • Pulse together flour, sugar, and salt in a food processor until combined. Add butter cubes and pulse until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Whisk together yolk and water in a small bowl, then drizzle into flour mixture and pulse until dough just forms a ball. Divide dough into 2 balls, one slightly larger than the other, then flatten into 1/2-inch-thick disks. Chill, each disk wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 375°F. Brush tart pan (including sides) with melted butter.
  • Roll out slightly larger disk of dough (keeping remaining disk chilled) between 2 sheets of plastic wrap into a very thin 11-inch round. Remove top sheet of plastic wrap and invert dough into tart pan, pressing gently to fit. Roll over top edge of pan with rolling pin to trim edge, then remove plastic wrap and discard trimmings. Prick all over bottom of shell (but not sides) lightly with a fork, then chill in freezer 30 minutes.
  • Line chilled shell with buttered foil (buttered side down) and fill with pie weights. Bake until edge is pale golden and pastry is set underneath weights, 20 to 25 minutes. Carefully remove weights and foil and bake shell until bottom is golden, 7 to 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
  • Make raspberry filling:
  • Stir together raspberries, sugar, and flour in a 1- to 1 1/2-quart heavy saucepan, then simmer over moderate heat, stirring, until liquid from berries is thickened, about 5 minutes. Remove from heat and cool completely.
  • Make almond mixture:
  • Pulse almonds with flour and confectioners sugar in a food processor until finely ground. Add butter and almond extract and pulse until mixture forms clumps.
  • Assemble and bake tart:
  • Crumble almond mixture evenly over bottom of cooled pastry shell. Stir raspberry filling and spread evenly over almond mixture.
  • Roll out remaining disk of dough between 2 sheets of plastic wrap into a 10-inch round (less than 1/8 inch thick) and transfer to a baking sheet. Remove top sheet of plastic wrap and cut dough with a pastry wheel or sharp knife into 12 (1/2-inch-wide) strips, then freeze strips on baking sheet 5 minutes. Lay 6 strips across raspberry filling (1 inch apart), discarding plastic wrap and pressing ends onto edge of crust. Arrange 6 more strips diagonally across first strips (1 inch apart) to form a lattice with diamond-shaped spaces. Repair any broken pieces of dough by carefully pressing them together. Trim edges of all strips flush with top edge of pan.
  • Bake tart until lattice crust is golden, 25 to 30 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool tart completely, about 3 hours.

For pastry dough
1 1/2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted
1 large egg yolk
2 tablespoons ice water
For raspberry filling
2 cups raspberries (1/2 lb)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
For almond mixture
1/3 cup whole blanched almonds (1 3/4 oz)
1/4 cup all-purpose flour
2 tablespoons confectioners sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
Garnish: fresh raspberries; confectioners sugar for dusting
Special Equipment
a 9- to 9 1/2-inch fluted tart pan (1 inch deep) with removable side; pie weights or raw rice

ALMOND PIE

Make and share this Almond Pie recipe from Food.com.

Provided by Dancer

Categories     Pie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Almond Pie image

Steps:

  • Preheat the oven to 350°F degrees.
  • Grease and flour a 9-inch pie plate.
  • In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
  • In another small bowl, mix the butter and 1/2 cup of the sugar.
  • Stir the almond mixture into the butter and sugar.
  • Beat in the eggs, one at a time, mixing well after each addition.
  • Pour the mixture into the pie plate and bake for 25-30 minutes.
  • While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
  • Pour the syrup over the hot pie when the pie comes out of the oven.
  • Sift the confectioners' sugar over the top.
  • May be served with crème fraîche.

Nutrition Facts : Calories 852.1, Fat 65.6, SaturatedFat 31.6, Cholesterol 261.5, Sodium 588.4, Carbohydrate 60.1, Fiber 4, Sugar 51.7, Protein 12.3

4 1/2 ounces ground almonds
1 teaspoon double-acting baking powder
1 tablespoon flour
1 tablespoon graham cracker crumbs
1 cup butter
1 cup sugar, divided
3 eggs
1/2 cup cold water
confectioners' sugar, for garnish
creme fraiche

RASPBERRY ALMOND BARS

A pan of these thick bars makes a pretty presentation at any gathering. Almond extract is a nice complement to the buttery crust.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 7



Raspberry Almond Bars image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture and mix well. , Press into a greased 13-in. x 9-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. , Fill indentations with jam. Bake at 350° for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 224 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 118mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon baking powder
1 jar (12 ounces) raspberry jam

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Ingredients; Pie Crust: 1 1/4 cup all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt ; 4 ounces (1 stick) unsalted butter; 1/4 cup water, plus 2 tablespoons
From pbs.org


RASPBERRY ALMOND FRANGIPANE TART RECIPE ~ BARLEY & SAGE
Add in the egg yolk and almond extract and pulse until the dough comes together in large chunks. Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
From barleyandsage.com


RASPBERRY LEMON CREAM PIE WITH ALMOND CRUST FROM RECIPE - FOOD …
Creamy Lemon Raspberry Pie | Carnation® Milk. Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup of raspberries over jam. In large mixer bowl, beat cream cheese until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Then, beat on Medium speed until well blended, about two (2) minutes.
From foodnewsnews.com


RASPBERRY ALMOND LAYER CAKE (VEGAN RECIPE) - BIANCA ZAPATKA
Step 3: Make the cream frosting. In a measuring cup, beat the non-dairy whipping cream with a bit of cream stabilizer until stiff peaks form. In another bowl, mix the vegan cream cheese, powdered sugar, and remaining cream stabilizer until creamy. Then add the vegan whipped cream and mix briefly until combined.
From biancazapatka.com


RASPBERRY PIE RECIPES | ALLRECIPES
Indulgent Raspberry Desserts. Easy Summer Pie. 37. Berry Custard Pie. 22. Summer Fruit Tart from Almond Breeze®. 8. Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard. Summer Fresh Raspberry Pie.
From allrecipes.com


RASPBERRY ALMOND OATMEAL | FOOD BASICS
In a large bowl, combine the oats, ginger, salt and chopped almonds. In a separate bowl, whisk the milk, honey, oil and vanilla together. Add to the oat mixture, stirring until it’s combined. Fold in the fresh raspberries. Spread the oat mixture into a baking dish and bake for 30 minutes until oats have set. Remove the oatmeal from the oven ...
From foodbasics.ca


ANGEL FOOD CAKE WITH RASPBERRIES AND CREAM
Pat the raspberries dry with a paper towel. Place about ⅓ of the whipped cream into a small bowl. Stir in 6 ounces of the raspberries (use half of them). When your cake is cool, slide a knife around the edges of the pan and gently remove the …
From cookingwithmammac.com


ALMOND RASPBERRY SHEET CAKE - BUTTER WITH A SIDE OF BREAD
How to make Almond Raspberry Sheet Cake. Preheat oven to 350°. Grease a jelly roll pan (10″X15″X1″) pan and set aside. Bring water and butter to a boil in a small saucepan. Once butter has melted, remove from the heat and cool slightly. Add sugar and …
From butterwithasideofbread.com


RASPBERRY ALMOND BARS - I WASH YOU DRY
Preheat oven to 350 degrees F. Lightly grease a 9x13" cake pan with non-stick spray. Combine the flour and brown sugar in a food processor and pulse a few times to combine. Add the butter, egg and almond extract and pulse a …
From iwashyoudry.com


DEFINITELY THANKFUL FOR THIS – ALMOND RASPBERRY TART | CUTTERLIGHT
Raspberry Almond Tart. Ingredients. pie dough for one crust; 1/2 cup unsalted butter, at room temperature; 8 oz. almond paste, cut into small cubes; 1/4 cup granulated sugar; 2 large eggs; 1/3 cup all purpose flour; 1/3 cup good quality raspberry jam; 1/3 cup sliced almonds; Directions. Roll out dough to a 12-inch disk. Cover a 9 ½ inch tart ...
From cutterlight.com


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