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.
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
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;
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
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.
NUTRITION PER SERVING
CALORIES 603(40% from fat); FAT 27g (sat 7.5g); PROTEIN 8.9g; CHOLESTEROL
40mg; SODIUM 298mg; FIBER 4.2g; CARBOHYDRATE 86g