Citrus-Almond Pie

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.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 603
  • Calories from fat: 40%
  • Protein: 8.9g
  • Fat: 27g
  • Saturated fat: 7.5g
  • Carbohydrate: 86g
  • Fiber: 4.2g
  • Sodium: 298mg
  • Cholesterol: 40mg

Ingredients

  • 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

Preparation

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