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Citrus-Almond Pie





Yields
Makes 8 to 10 servings

This pie contains the flavors of the Italian confection panforte: honey, nuts, and candied citrus. It's slightly reminiscent of holiday fruitcake. Use the 9-inch pie pastry (double the recipe), or buy a refrigerated pastry (15-oz. package; use at room temperature). Follow steps 4 and 5 of pastry recipe to roll half the dough for bottom crust and to line pan (don't fold or flute edge). If making pie up to 2 days ahead, cover airtight and store at room temperature.

 1 1/2 cups (1/2 lb.) almonds
 3 tablespoons all-purpose flour
 1 tablespoon ground cinnamon
 1 teaspoon ground allspice
 3/4 teaspoon ground coriander
 1/4 teaspoon salt
 2 cups orange juice
 1 cup raisins
 1 cup (6 oz.) candied (glacé) orange peel
 1 cup (6 oz.) candied (glacé) citron
 1/2 cup honey
  9-inch pie pastry for a double-crust pie (see notes)
 1 large egg yolk
Step 1
1

Place almonds in a 9-inch square baking pan. Bake in a 375° oven until golden under skins, about 10 minutes. Cool about 10 minutes; chop.

Step 2
2

Meanwhile, in a 2- to 3-quart pan, mix flour, cinnamon, allspice, coriander, and salt. Gradually add orange juice, stirring until smooth. Stir in raisins, orange peel, and citron. Cover and bring to a boil over high heat, stirring occasionally; reduce heat to medium-low and simmer until peel is tender when pierced, about 5 minutes. Remove from heat and stir in honey and almonds.

Step 3
3

Scrape nut mixture into bottom crust of 9-inch pie pastry in pan.

Step 4
4

On a lightly floured surface, with a lightly floured rolling pin, roll remaining pastry into a 1/8-inch-thick round about 11 inches wide; center over nut mixture. Fold edge of top pastry under edge of bottom one flush with pan rim, and crimp together to seal. Flute edge decoratively. With a small, sharp knife, cut several slits in top pastry. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan. Beat egg yolk to blend with 2 teaspoons cold water; brush lightly over top crust.

Step 5
5

Bake pie on the bottom rack of a 375° oven until browned, 50 to 55 minutes (30 to 35 minutes in a convection oven). If pie browns too quickly (check after 20 minutes), cover top loosely with foil. Transfer to a rack and let stand, uncovered, until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 603Calories from Fat 40
% Daily Value *
Total Fat 27g42%

Saturated Fat 7.5g38%
Cholesterol 40mg14%
Sodium 298mg13%
Total Carbohydrate 86g29%

Dietary Fiber 4.2g17%
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.