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Raspberry Cream Pie with Almond Crust (gluten free)


Raspberry Cream Pie with Almond Crust (gluten free)



This was our biggest hit at Thanksgiving this year. I think that almost any berry could be substituted for the raspberries and it would probably be equally delicious. Pick your favorite and run with it. This recipe makes two pies.



For the Crust:

2 c. gluten free flour
3 tsp. Xanthan Gum
1 c. finely ground almonds
1 tsp. salt
¼ c. sugar
1 stick cold butter, finely cubed
½ c. cold lard, finely cubed
½ c. sour cream
canola oil



Grind the almonds in the food processor until they are very finely ground. Cube the butter and the lard into tiny pieces (the smaller the pieces, the easier the mixing will be on your hands). Combine all of the ingredients in a large bowl with clean hands. The dough will have to be kneaded together until it has an even consistency. When it is well combined, separate it into two portions, wrap them individually in plastic wrap, and let them chill in the fridge for at least an hour.



With a paper napkin, grease the two pie pans with the canola oil. Using two large pieces of wax paper, roll out each lump of dough separately, between the two sheets of paper. When each large round of dough is about a quarter of an inch thick, remove the top layer of paper, and then cover a pie pan with the dough by flipping the bottom later of wax paper over. Peel off the paper and gently press the dough into the pie pan. Pinch the edges up to make them even. When the two crusts are formed in their pans, bake them in a three hundred and fifty degree oven for thirty minutes, and allow them to cool for at least two hours before filling.



For the Raspberry Cream:

2-8oz. blocks of cream cheese at room temperature
2 c. cold heavy cream
1 c. sugar
1 tbsp. vanilla
1 tsp. almond extract
8 oz. fresh raspberries



In a large bowl combine the cream cheese, sugar, vanilla, and almond with a hand mixer on medium high speed for two to three minutes, scraping down the sides with a spatula. Set the mixture aside when it is smooth. In a medium bowl, whip the cream on high speed, scraping down the sides until the cream forms stiff peaks. Fold the whipped cream into the cream cheese mixture gently with a spatula. When they are combined gently fold in the raspberries. Transfer the mixture to the two cooled pie shells and chill in the fridge, covered, for at least two hours. Enjoy!






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