Crostata 'i Miennuli
Almond Pie
from Many Beautiful Things by Vincent Schiavelli
For the filling of this pie, fine almond meal is mixed with sugar,
butter and eggs to create a delicious sweet paste. In former times the
almonds were crushed with a mortar and pestle. By using a food
processor instead, the time required for this preparation is reduced
to minutes.
Due to the time needed for the crust and filling to set, it is best to
prepare this pie the day before it is to be served.
For one 9 inch pie - 12-16 servings
For the pasta frolla crust:-
2½ cups cake flour, plus additional for dusting
¼ tsp baking soda
pinch of baking powder
3/4 cup granulated sugar
3/4 cup (1½ sticks) unsalted butter
4 egg yolks
1 to 2 Tblsp milk
For the filling:-
1 pound (approx 3 cups) shelled whole raw almonds
1¼ cups granulated sugar
1 Tblsp cake flour
3/4 cup (1½ sticks) unsalted butter
3 eggs, lightly beaten
1 tsp almond extact
2/3 cup bitter orange marmalade
4 ounces (approx 3/4 cup) whole blanched almonds
confectioner's sugar, in a shaker
Prepare the crust:
In a large bowl sift together the flour, baking soda, baking powder
and sugar.
Using an electric mixer fitted with the paddle, on low speed or by
hand, cut or rub in the butter until the flour has the consistency of
cornmeal, about 2 minutes.
Lightly beat the egg yolks and quickly work them into the mixture with
the mixer or spatula.
Add enough of the milk to form a soft dough.
Turn out the dough onto a lightly floured surface and knead it just
enough to form a very soft dough with a slightly sticky surface.
Depending on climatic conditions, it might be necessary to add some
extra sprinklings of flour for the dough to come together. Remember
that over kneading pastry dough will make it tough.
Form the dough into a ball, cover it with plastic wrap and let it
rest, refrigerated, for 2 hours.
Prepare the filling:
Coarsely chop the one pound of almonds in a food processor by pulsing
for a few seconds. Add the granulated sugar and process for about one
and a half minutes, until the almonds form a very fine meal.
Add the flour and pulse once or twice to mix it in.
Add the butter and pulse a few times until it is thoroughly mixed in.
Combine the eggs with the almond extract in a small bowl and add this
to the almond past, pulse to amalgamate.
Transfer the paste to a bowl, smooth the top and refrigerate uncovered
for about 1½ hours until well set.
Assemble the pie and bake:
Preheat the oven to 375DegF with rack positioned in the upper third.
On a lightly floured surface roll the dough out to form a 13 inch
circle and use it to line a 9 inch springform pan or a pan with a
removable bottom and 2 inch sides.
Coat the bottom of the crust with a thin even layer of marmalade.
Spread the filling over the marmalade in an even layer.
Smooth the top and then score it with the tines of a fork or a pastry
tool
Place a blanched almond at the centre of the pie. Starting at the
outside edge, cover the top with blanched almonds arranged end to end
in concentric circles. There will be space between the last circle and
the centre almond revealing the filling.
Bake for 25 to 35 minutes, until the crust around the top edge is
quite browned.
Cool the pie in the pan for 10 minutes and then remove it.
Cool to room temperature. Do not refrigerate.
Just before serving, lightly dust the top with confectioner's sugar.
RIP Vincent Schiavelli
This is exactly how I remember him making the dessert - am so looking
forward to making it this weekend.
Thanks again Pat - four gold stars of gratitude!
LadyJane
--
"Never trust a skinny cook!"
