Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 9

10 Ounce(s) Pie crust mix, or use
1/2 Cup(s) Butter or margarine, 1
1/2 Cup(s) Light brown sugar, firmly
3/4 Cup(s) Sugar
3 Eggs
1/2 Cup(s) Light cream
1/4 Cup(s) Light corn syrup
1/2 Teaspoon(s) Vanilla extract
1/4 Teaspoon(s) Salt
1 Cup(s) Slivered blanched almonds
30 Whole blanched almonds, for
Prepare pastry as directed on package. roll out dough in circle
measuring 14" diameter. To make the "rolled" edge, ease pastry into a
9 inch pie plate. With scissors make about 30 cuts, 1 inch apart inthe
overhang from edge to inside of pie plate rim. For inside row, roll
every 2nd pastry cut up and over towards center of pie. For outside
row, roll remainng cuts under toward pie plate rim. In top of double
boiler, thoroughly blend butter and brown sugar. Beat in the next 6
ingredients. Heat over hot (not boiling) water, stirring constantly
until sugars dissolve, about 5 minutes. Fild in slivered almonds. Pour
into prepared pie shell. Bake in 350 F. oven for glass pan or 375 F.
for for metal pan, for 50 minutes. Arrnage whole almonds on filling.
Bake 10 minutes more. Makes 9 three-inch servings. MC formatting by Recipe by: 1960s magazine article Posted to
MC-Recipe Digest by Roberta Banghart <> on Mar 25,

Nutrition (calculated from recipe ingredients)
Calories: 490
Calories From Fat: 281
Total Fat: 32.2g
Cholesterol: 72.3mg
Sodium: 417.5mg
Potassium: 172.2mg
Carbohydrates: 45.5g
Fiber: 2.5g
Sugar: 24.8g
Protein: 8g

Scale this recipe to Servings [?]