Raspberry Amandine Pie

This pie was inspired by a recipe in Eric Lanlard's Tart It Up!  The original recipe used blueberries and was for 4 four-inch mini-tarts.  Blueberries are still really expensive, so I turned to raspberries.  I also wanted to try it as a full pie.

I should have remembered from making mini-tarts for Thanksgiving that the filling for 4 mini-tarts is not enough to make a nine-inch pie.  The almond meal filling was not enough to cover the raspberries entirely.  In order to have them covered entirely, to resemble an actual amandine tart, the recipe needs to be as follows to cover 12 ounces of raspberries:

3 eggs

1 cup of sour cream

1/2 cup sugar

3/4 cup of almond meal

1 1/2 tablespoons of cornstarch

1/2 teaspoon of almond extract

To accommodate the additional filling, you will need to use a deeper pie plate.  A shallow tart pan will not cut it.  The baking time also needs to be increased to at least 50 minutes, still watching for the golden brown on top, but stay at 350 degrees.

In the future, I would also use a short bread crust, what the French call a pâte sablée, to be more durable and to resemble the taste and texture of what you would actually find in France.  

It might also work well with Dr. Oetker Clear Glaze brushed over the top when you are done.

As for the flavor, it is fantastic.  The tartness of the raspberries really comes through.  You get a slight hint of almond, but it is not what drives the overall flavor.  Even though it tastes delicious, the taste isn't quite complete.  Since it is by no means a sweet pie, it could be nicely complemented with either vanilla or pistachio ice cream.

Piece out!
Justin