Raspberry Almond Cream Pie

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter (cut into small cubes)
• 1 large egg yolk
• 2-3 tablespoons ice water

For the raspberry filling:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the almond cream filling:

• 1/2 cup almond meal (ground almonds)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1/2 teaspoon almond extract

For the almond streusel topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (cold and cut into small pieces)
• 1/4 cup sliced almonds

Instructions

1. Prepare the Crust:

   1. In a medium bowl, combine the flour, sugar, and salt.
   2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
   3. Add the egg yolk and 2 tablespoons of ice water. Mix gently until the dough begins to come together. If the dough is too dry, add an additional tablespoon of ice water as needed.
   4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

   1. Preheat your oven to 375°F (190°C).

3. Roll Out the Dough:

   1. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
   2. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
   3. Bake the crust in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is lightly golden. Let it cool completely.

4. Prepare the Raspberry Filling:

   1. In a medium saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
   2. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken. This should take about 5-7 minutes.
   3. Remove from heat and let cool slightly.

5. Prepare the Almond Cream Filling:

   1. In a mixing bowl, cream together the almond meal, sugar, and softened butter until smooth.
   2. Beat in the egg and almond extract until well combined.

6. Assemble the Pie:

   1. Spread the almond cream filling evenly over the cooled pie crust.
   2. Top with the raspberry filling, spreading it evenly over the almond cream layer.

7. Prepare the Almond Streusel Topping:

   1. In a small bowl, combine the flour and sugar.
   2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   3. Stir in the sliced almonds.

8. Bake the Pie:

   1. Sprinkle the almond streusel topping evenly over the raspberry filling.
   2. Bake the pie in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.

9. Cool and Serve:

   1. Allow the pie to cool completely on a wire rack before serving. This will help the filling set properly.
   2. Serve at room temperature or chilled, and enjoy the delicious combination of raspberry and almond flavors.