Triple Berry Almond Pie

Prep Time: 45 Minutes
Cook Time: 100 Minutes
Serves: 8

Pie

Crust Ingredients:

2 cups all-purpose flour
1/4 cup finely chopped almonds
1/4 tsp salt
2/3 cup butter
5-7 tbsp cold water

Egg Wash:

1 egg, slightly beaten

Filling Ingredients:

5 cups (1 1/4 cups each) fresh or frozen berries (blueberries, raspberries, sliced strawberries)
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp almond extract

Directions:

  1. Heat your Thermador 48” Pro Grand Dual Fuel Steam Range Oven to 425°F. Combine flour, almonds and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
  2. Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
  3. Rinse and drain berries on paper towels. Combine sugar and cornstarch in small bowl until well mixed. Place berries into large bowl. Add sugar mixture and almond extract; toss lightly to coat berries. Spoon into prepared crust.
  4. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush crust with beaten egg.
  5. Bake for 40-50 minutes or until crust is lightly browned and juice begins to bubble through crust. (If browning too quickly, cover with aluminum foil.) Cool pie 1 hour before serving.

Recipe Tips:

If using frozen fruit, thaw fruit; drain. Measure fruit before adding sugar, corn starch and almond extract.