recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

  • Cakes
  • Cheesecakes
  • Pies
  • Icecreams
  • Creams & Puddings
  • Fruit
  • Diabetic desserts
  • ...more
  • Legal Sea Foods

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:


    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Citrus-Almond Pie" Author: Phyllis Ciardo, Albany, California courtesy of Sunset Magazine November 2000

    yieldsserves 8 time---difficultymoderate

    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

      RECIPE METHOD

    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. 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 pan.

    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


    HOT! We recommend:

     

    << Back Pies index Print page Top




    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home