Almond Cream Pie
★★★★★
PREP TIME
15 minutes
COOK TIME
45 minutes
MAKES
one 9-inch pie
Ingredients
1
par-baked pie crust
6 ounces
(170 grams) unsalted butter, at room temperature
3/4 cup
(150 grams) granulated sugar
2 tablespoons
finely grated orange zest
2 tablespoons
finely grated lemon zest
1
vanilla bean, halved and scraped
3
large (170 grams) eggs, at room temperature
1/4 teaspoon
almond extract
1 1/2 cups
(143 grams) almond flour
3 tablespoons
all-purpose flour
1/2 teaspoon
fine sea salt
Instructions
- Heat the oven to 375°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled par-baked crust on a baking sheet.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, lemon zest, and vanilla bean seeds until light and fluffy, 3 to 4 minutes.
- Add the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl well between each addition, and again once all the eggs are incorporated. Add the almond extract and miz to combine.
- Add the almond flour, all-purpose flour, and salt, and mix to combine. Pour the mixture into the prepared pie crust and spread into an even layer. Transfer to the oven and bake until the top has browned and the filling appears set in the center, 40 to 45 minutes. Let cool completely before slicing and serving.
