Well, pie 5 was almond, and it was super delicious! To make this almond pie, I used my famous pecan pie recipe, and just subbed in almonds. I used slivered almonds in the filling, and sliced, natural almonds on the top. A total of about 2.5 cups of almonds!
I prefer almonds to pecans, so I was really excited about this pie. Almonds are already harder than pecans, but I toasted both kinds of almonds before baking to make sure they kept a nice texture, and to bring out their flavor.
The flavor profile of this pie was less buttery than the pecan version, and as my sister said "had a cleaner taste". One person said they would have liked more filling and a little less nuts, but still loved it. The other 8 people who ordered it thought the amount of almonds were perfect. My friend Mandy was sweet enough to share her almond pie with all our co-workers, and it was a huge hit! Many people asked me if they could place an order for one right then! :) A couple people said that it was perfect in the morning with coffee.
This pie was delicious at room temperature, cold or heated up a la mode! After a day or so, a honey like syrup leaks from the filling and when combined with the flaky crust, happily reminded people of baklava! I did not receive any bad feedback about this pie, and will definitely keep making it!
No comments:
Post a Comment