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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an incredibly tasty pie especially if you like apples. I got this recipe from my Sunday School teacher who is a phenominal baker. Enjoy Ingredients:
1 refrigerated pie crust |
1/4 cup unsalted butter softened |
2 teaspoons flour |
8 ounce package almond paste cut into small pieces |
2 eggs |
1 cup caramel ice cream topping |
3 tablespoons flour |
1 cup sliced almonds |
2 cups whipping cream |
3 tablespoons powdered sugar |
Directions:
1. Prepare pie crust according to package directions for filled one crust pie using 9” pie pan.
2. Preheat oven to 400.
3. In small bowl combine butter, 2 teaspoons flour, almond paste and eggs at medium speed.
4. Blend well noting that mixture will not be smooth.
5. Spoon mixture evenly into crust lined pan then bake 20 minutes and remove from oven.
6. Reserve 1/3 cup caramel topping.
7. In small bowl using wire whisk blend remaining caramel topping and 3 tablespoons flour.
8. Stir in almonds then carefully spoon over filling in pie pan and return to oven.
9. Bake an additional 12 minutes then coon on wire rack for 30 minutes then chill 3 hours.
10. In large bowl beat whipping cream and powdered sugar until stiff peaks form.
11. Pipe or spoon whipped cream around edge of chilled pie leaving 4” circle in center.
12. Just before serving drizzle 2 teaspoons of the reserved caramel topping over each piece.
13. Store in refrigerator.
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