- 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
- calories 603
- caloriesfromfat 40 %
- protein 8.9 g
- fat 27 g
- satfat 7.5 g
- carbohydrate 86 g
- fiber 4.2 g
- sodium 298 mg
- cholesterol 40 mg
How to Make It
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.
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.
Scrape nut mixture into bottom crust of 9-inch pie pastry in pan.
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.
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.