Prep 10 mins
Cook 30 mins
I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.
- 1 (8 inch) chocolate crumb crusts
- 1 cup raspberry jam
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 cup ground almonds
- Spread jam in the pie crust.
- Cream the butter and sugar together.
- Add the eggs one at a time, beating after each addition.
- Stir in the almonds.
- Pour the batter over the jam.
- Bake in a 350 oven for 45 minutes or until delicately browned.
Tasty! I tented it with foil for the first 30 minutes of baking time then removed the foil and let it cook for a further 15 minutes to brown and set. Also used the original amount of sugar (1/2 cup) and found it was the right sweetness. Next time I'd add almond extract to the batter, too. I also sprinkled chopped almonds onto the batter before baking for texture & decoration.
I love the flavor of raspberries and almonds together and this gets five stars for taste. However, mine did not set up completely even after an hour of baking so it was still kind of undone closer to the middle. I was afraid to keep it in longer because the top was getting very brown. I will try this again when I get my new oven! Thanks for posting, cookiedog.
Chocolate and raspberry, wonderful combination! Really liked the almond flavor in the topping mixture and mine also took a little longer than 30 minutes to set. Enjoyed this a lot though, thank you cookiedog!