Almond Pie

Ingredients

220g Ground Almonds
125g CSR White Sugar
250g Plain Flour
1 x 7g Sachet Active Dried Yeast
2 Egg Yolks
Pinch of Salt
90g Cream
125g Butter
Peach and Apricot Jam
30g Whole Blanched Almonds
CSR Caster Sugar

Method

1 : Beat the ground almonds together with half the CSR White Sugar. Set aside.
2 : Place the flour and yeast into a warmed bowl and whisk together.
3 : Add the egg yolks, salt and the remaining CSR White Sugar with the cream and butter which have been heated
together, just until butter melts (temperature should be luke warm).
4 : Mix together well and then knead dough on floured board until smooth. Roll out to a thickness of about 5mm.
5 : Butter a 23cm flan tin and sprinkle with a little CSR Caster Sugar. Line the tin with the dough, trimming to fit.
Reserve trimmings. Spread the dough base with the jam and sprinkle with the reserved almond mixture.
6 : Knead the dough trimming, re-roll and cut into thin strips. Arrange in a criss-cross pattern over the top of the
pie. Place a blanched almond in the spaces of the pastry lattice.
7 : Brush the surface with a beaten egg yolk and cook in an oven preheated to 190oC for about 35 mins or until
golden brown.