Limoncello-Amaretti Crumble Pie
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
36
Spice
49
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Make the crust: Pulse the almonds, sugar and lemon zest in a food processor until finely ground
2
Add the flour and salt; pulse to combine
3
Add the butter and pulse until it is in pea-size pieces
4
Sprinkle in the almond extract and 4 tablespoons ice water; pulse until the dough holds together when pinched, adding up to 1 more tablespoon water if the dough is too dry
5
Turn the dough out onto a large piece of plastic wrap
6
Gently pat into a disk, using the plastic wrap to help you
7
Wrap and refrigerate until firm, at least 30 minutes and up to 24 hours
8
Roll out the dough into a 12-inch round on a lightly floured surface
9
Ease into a 9-inch pie plate
10
Fold the overhanging dough under itself and crimp the edge with your fingers
11
Refrigerate until firm, about 30 minutes
12
Preheat the oven to 425 degrees F
13
Line the crust with foil and fill with dried beans or pie weights
14
Bake until the crust is lightly golden around the edge, 13 to 15 minutes
15
Reduce the oven temperature to 350° and remove the foil and beans
16
Continue baking until the crust is crisp and golden all over, 10 to 12 more minutes
17
Transfer to a rack and let cool completely
18
Make the filling: Whisk the sugar, cornstarch and salt in a medium saucepan until smooth
19
Whisk in the eggs, egg yolks and lemon zest and juice
20
Cook over medium-high heat, whisking constantly, until the mixture is thick like pudding, about 8 minutes
21
(Reduce the heat to medium if the mixture starts to boil
22
) Remove from the heat and whisk in the butter, 1 piece at a time; whisk vigorously until incorporated, about 15 seconds
23
Whisk in the limoncello
24
Pour the filling into the cooled crust
25
Cover loosely with plastic wrap and refrigerate until set, at least 4 hours
26
Make the topping: Preheat the oven to 325 degrees F
27
Combine the crushed amaretti cookies, almonds, sugar and melted butter in a large bowl
28
Spread on a baking sheet and bake until crisp and golden, 12 to 14 minutes
29
Transfer to a plate and let cool completely
30
Sprinkle on the pie just before serving
31
Photograph by Ryan Liebe