Ingredients and Weight:
- Raspberries (fresh or frozen), 3 cups (450g)
- Granulated sugar, 1 cup (200g)
- Lemon juice, 2 tablespoons (30ml)
- Pie crust (homemade or store-bought), 1 (9-inch)
- Almond flour, 1/2 cup (60g)
- Butter, unsalted, 1/4 cup (57g), melted
- Vanilla extract, 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the raspberries, sugar, and lemon juice. Let stand for 10 minutes, or until the raspberries release their juices.
- Spread the raspberry mixture evenly over the bottom of the pie crust.
- In a small bowl, combine the almond flour, melted butter, and vanilla extract. Mix until well combined.
- Sprinkle the almond mixture evenly over the raspberries.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before slicing and serving.
Nutritional Information:
Per serving (1/8 of pie):
- Calories: 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Sweet and tart
- Fruity and nutty
- Perfect for any occasion
User Comments:
- "This pie is so delicious! The flavor combination of raspberries and almonds is amazing."
- "I love that this pie is easy to make but looks and tastes like it came from a professional bakery."
- "This pie is perfect for a summer party or potluck."
- "I added a scoop of vanilla ice cream to my slice and it was heavenly."
- "I used a gluten-free pie crust and this pie was still delicious."
Special Precautions and Tips:
- If using frozen raspberries, thaw them completely before using.
- Do not overcook the pie, as the crust will become tough.
- Let the pie cool completely before slicing, as the filling will be too runny otherwise.
