Friday, August 16, 2013

Strawberry Almond Pie

A pie without a crust! This is a simple summer recipe to refresh your mouth and soul Strawberry Almond Pie (aka strawberry frangipane pie). To me summer is all about fruits, I eat them, I put them in my recipes, in my drinks and I can never get enough of them. Somehow during the heat  I lose my appetite and become a little picky with what I choose to eat so this recipe was specially chosen for this time of the year.

I hate air conditioning and doesn't matter how hot it is I open all my windows and try to get as much breeze from it as possible (sometimes in nyc this is not an option) . I don't really know why but I feel like the air being spitted out of the walls are not as fresh or healthy and it makes me feel very uncomfortable, so when I say I take summer recipes very seriously I really do because in my house is always summer at this time of the year, inside and outside.

But back to the recipe, this Strawberry Almond Pie is one of those recipes completely simple to make but with that taste that makes you wonder how hard it was to achieve, you know when you eat something and you don't instantly recognize the taste of it and then it makes you wonder how that was made? This intriguing feeling is one of the most exciting things in the kitchen and the responsible for that feeling in this recipe is probably the almond paste. Well, almond paste is an entire section of this episode, I explain where it comes from, how it's made and why it has such a distinct flavor and I think you will be surprised with the answers ;)

Butter for greasing 
5 large egg yolks
1 cup confectionary sugar 
1 1/2 cups almond flour or ground almonds (with or without skin)
2 tbsp almond paste
1/4 cup milk or heavy cream
1lb small strawberries 

Preheat oven at 375F.
Make the sabayon : whisk the egg yolks with sugar over a double boiler until it triples its volume, looks very pale yellow and slightly warm. Remove from the double boiler and add the ground almonds and almond paste mixing well to make sure the almond paste dissolves into the batter. Add the milk (or heavy cream) and stir well. Butter a pie dish that is around 8 inches and pour the batter over it. Hull the strawberries and spread them evenly over the batter . Bake it in the middle rack for about 20 minutes or until the center feels set. 
Serve it warm or room temperature, it tastes great on the next day too ;)