Raspberry Almond Pie Recipes

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RASPBERRY ALMOND PIE



Raspberry Almond Pie image

I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.

Provided by cookiedog

Categories     Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (8 inch) chocolate crumb crusts
1 cup raspberry jam
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 cup ground almonds

Steps:

  • Spread jam in the pie crust.
  • Cream the butter and sugar together.
  • Add the eggs one at a time, beating after each addition.
  • Stir in the almonds.
  • Pour the batter over the jam.
  • Bake in a 350 oven for 45 minutes or until delicately browned.

Nutrition Facts : Calories 617.2, Fat 31.1, SaturatedFat 12.8, Cholesterol 103, Sodium 398.1, Carbohydrate 81.5, Fiber 2, Sugar 58.5, Protein 5.8

RASPBERRY-ALMOND PIZZA



Raspberry-Almond Pizza image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a baking sheet in a 450 degrees F oven. Roll out 1 pound pizza dough into a 12-inch round. Brush with melted butter and sprinkle with sugar. Bake on the hot baking sheet until golden, about 8 minutes. Brush with 1/4 cup raspberry jam, then bake 2 more minutes. Cool slightly. Beat 1/3 cup mascarpone or cream cheese with 3 tablespoons confectioners' sugar and 1/2 teaspoon vanilla. Spread over the pizza and top with raspberries, toasted almonds and confectioners' sugar.

RASPBERRY ALMOND BUTTERMILK CAKE



Raspberry Almond Buttermilk Cake image

This is a good, basic go-to buttermilk cake - moist and ever-so-light - a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but I love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from Gourmet and Smitten Kitchen

Provided by momaphet

Categories     Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon zest, finely grated
1 large egg
1/2 cup buttermilk, well-shaken
1 cup fresh raspberry
1 1/2 tablespoons sugar
1/4 cup sliced almonds

Steps:

  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  • Whisk together flour, baking powder, baking soda, and salt and set aside.
  • In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla & almond extract and the zest. Add egg and beat well.
  • At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar and sliced almonds.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.

Nutrition Facts : Calories 445.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 78.2, Sodium 500.8, Carbohydrate 68.7, Fiber 3.6, Sugar 41.3, Protein 7.5

RASPBERRY-ALMOND TART



Raspberry-Almond Tart image

This delicious fruit dessert is pretty enough for company. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 12

2/3 cup old-fashioned or quick-cooking rolled oats
1/2 cup Gold Medal™ whole wheat flour or whole grain pastry flour
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 tablespoons canola or soybean oil
2 to 3 tablespoons Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3 cup mini semisweet chocolate chips, if desired
1/4 cup Cascadian Farm™ organic raspberry fruit spread
3/4 teaspoon almond extract
2 1/2 cups raspberries
2 tablespoons sliced almonds

Steps:

  • Heat oven to 375°F. Coat baking sheet with cooking spray.
  • In medium bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir in oil and 2 tablespoons yogurt to make a soft, slightly sticky dough. If dough is too stiff, add remaining 1 tablespoon yogurt.
  • Place dough on prepared baking sheet and, using lightly oiled hands, pat evenly into a 10-inch circle. Place a 9-inch cake pan right side up on dough and trace around bottom of pan with sharp knife, being careful only to score surface of dough. With fingers, push up and pinch dough around outside of pan to make a 9-inch crust with a 1/4-inch rim. Remove cake pan. Bake 12 minutes on baking sheet. Scatter chocolate chips evenly over surface of crust and bake until chocolate melts and crust is firm and golden, 3 to 4 minutes more. Remove from oven and spread chocolate over crust to make an even layer. Set aside to cool.
  • In small, microwaveable bowl, combine fruit spread and almond extract. Microwave on High for 10 to 15 seconds, or until melted. Brush a generous tablespoon evenly over crust. Arrange raspberries evenly over crust. Brush remaining spread evenly over berries, making sure to get some of the spread between berries to secure them. Sprinkle with almonds.
  • Refrigerate at least 30 minutes, or until spread has jelled.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 9 g, TransFat 0 g

RASPBERRY-APPLE CRUMB PIE



Raspberry-Apple Crumb Pie image

Go straight for the sweet tooth with this raspberry and apple crumb pie, with a secret layer of almond paste. Serve with a scoop of vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 11

1 refrigerated pie crust
3 cups thinly sliced peeled cooking apples (3 medium)
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
2 cups frozen raspberries (from 1-lb bag), thawed
1/2 cup cubed or crumbled pure almond paste (from 7- or 8-oz package)
1/2 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine
1/2 cup sliced almonds

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
  • In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
  • Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 15 mg, Fat 3, Fiber 6 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 44 g, TransFat 2 g

JUICY RASPBERRY PIE



Juicy Raspberry Pie image

This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. - Karen Berner, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 tablespoons ice water
FILLING:
5 cups fresh raspberries
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
SUGAR TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon 2% milk

Steps:

  • In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 520 calories, Fat 24g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 7g fiber), Protein 6g protein.

RASPBERRY ALMOND COFFEECAKE



Raspberry Almond Coffeecake image

This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.

Provided by Melissa Marsh

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
¼ cup sliced almonds
¼ cup sifted confectioners' sugar
1 teaspoon milk
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
  • Combine raspberries and brown sugar in a bowl. Set aside.
  • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
  • Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
  • Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g

RASPBERRY ALMOND TART



Raspberry Almond Tart image

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate., Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet., Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 204mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY-PISTACHIO ICE CREAM PIE WITH ALMOND PRALINE



Raspberry-Pistachio Ice Cream Pie with Almond Praline image

Categories     Dessert     Raspberry     Almond     Pistachio     Summer     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 9

For crust
1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
5 tablespoons unsalted butter, melted
For almond praline
3/4 cup sugar
3/4 cup blanched slivered almonds
2 pints pistachio ice cream, slightly softened
1 pint raspberry gelato, slightly softened
Raspberry Sauce (optional)

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.
  • Make praline:
  • Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.
  • Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)
  • Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.
  • *Available at Italian markets and some supermarkets.

RASPBERRY-ALMOND BREAD



Raspberry-Almond Bread image

Mm! This raspberry bread with almonds and cinnamon is an easy-to-make dessert that's great for entertaining.

Provided by mary

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

¾ cup white sugar
½ cup unsalted butter, softened
2 eggs
½ teaspoon almond extract
1 ¾ cups unbleached all-purpose flour
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup milk
½ cup sour cream
1 pint fresh raspberries
¾ cup almonds, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  • Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
  • Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
  • Bake in the preheated oven until lightly browned, about 1 hour.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 48.5 g, Cholesterol 84.5 mg, Fat 23.3 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 10.3 g, Sodium 397.2 mg, Sugar 22.1 g

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10 BEST RASPBERRY JAM ALMOND TART RECIPES | YUMMLY
Almond & Raspberry Jam Cookies Creme de la Crumb. sugar, almond extract, baking soda, flour, salt, butter, white chocolate and 4 more.
From yummly.com


RECIPE: ALMOND RASPBERRY WHITE CHOCOLATE PIE STEP BY STEP WITH …
Almond Raspberry White Chocolate Pie . Nutritional Value. The taste of this pie is impossible to convey in two words... Rather, it can be described as a multi-faceted combination of creamy milk flavor with raspberry sourness and flavorful almond aftertaste... Author of the recipe. Ingredients for the almond pie with raspberries and white chocolate: Dough. Wheat Flour / Flour - 100 g …
From handy.recipes


NO-BAKE RASPBERRY CHOCOLATE "PIE" RECIPE - WELLNESS MAMA®
2019-08-30 If using whole almonds pulverize in food processor or high-powered blender until powdered. In bowl, mix ground almonds, melted coconut oil or butter, cocoa powder, and honey. Should be crumbly consistency. Use more coconut oil or butter as needed. Press into the bottom of round pie pan or 8x8 glass baking dish.
From wellnessmama.com


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