Not too while ago my mom brought home an almond pie from a Dutch shop in Hamilton.
If you’re wondering what the hell almond pie is, you’re not alone. I had never heard of or seen this type of dessert prior to my mom bringing it home, but hot tamale is the shit good.
The particular one my mom brought home is, texture and look-wise, like a pie. It doesn’t taste like an average one per say as it’s a pretty different take on the classic form of dessert, but it tastes incredible, and I wanted to write a post about it because I’m willing to bet there are a lot of us out there who have never had it.
I found a recipe for a toffee-infused version of almond pie via crazyforcrust.com. Check it out.
- 1 pie crust for a 9” pie from scratch or a refrigerated pack of two
- 3 large eggs
- 1/3 cup sugar
- 1 cup light corn syrup
- 1/4 cup unsalted butter melted
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup toffee bits
- 6 ounces about 1 2/3 cups sliced almonds
- Preheat oven to 425°F.
- Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.
- Whisk eggs, sugar, corn syrup, melted butter, salt, and cornstarch until smooth and combined.
- Place toffee bits in the bottom of the prepared pie crust, then place the almonds on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the almonds to naturally rise to the top. (It’s important the toffee goes in before the almonds because it will weigh the almonds down if it goes in on top of them.)
- Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional 50-60 minutes, or until the almonds are very toasted and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing,” the recipe states.
I’m telling you, almond pie is a must-try; give it a shot.