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Instructions |
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Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
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In food processor or blender, place almonds and 1/2 cup sugar. Cover; process with on-and-off pulses until almonds are very finely chopped. Add egg and cream. Cover; process until thick paste forms. Spread in bottom of pie crust. Wipe out processor.
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In food processor, place preserves, lemon juice, ginger and cornstarch. Cover; process with on-and-off pulses until smooth. Spread evenly over almond mixture.
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Fold edge of crust over filling, pleating crust as necessary. Brush butter on crust; sprinkle with 2 teaspoons sugar. Bake 20 to 30 minutes or until crust is golden brown. Cool 30 minutes. Serve warm or cool.
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Serving
Suggestions |
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Nutrition Info- Calories 360; Total Fat 19g (Sat Fat 5g); Cholesterol 35mg; Sodium 160mg; Total Carbs 44g (Dietary Fiber 2g, Sugars 24g); Protein 4g
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Originally Submitted
4/10/2010
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