Yummy! I made it without the pastry crust. Great for breakfast. Watch the stovetop cooking to avoid burning. Otherwise very easy. Here's an easy way to make your own candied citrus peels. Candied lemon peel can stand in for the citron: http://abt.cm/1abCbbw
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.
More From Sunset
- Calories: 603
- Calories from fat: 40%
- Protein: 8.9g
- Fat: 27g
- Saturated fat: 7.5g
- Carbohydrate: 86g
- Fiber: 4.2g
- Sodium: 298mg
- Cholesterol: 40mg
- 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
- 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.
- 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.
- 3. Scrape nut mixture into bottom crust of 9-inch pie pastry in pan.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note