Crust (pate brisée):
1/2 cup butter, softened
1 1/2 teaspoons sugar
1 egg yolk
1 1/2 Tablespoons milk
1 cup flour
1/2 teaspoon slat
In a mixing bowl, beat together butter and sugar until light and creamy. Stir in egg yolk, then milk. Add flour and salt to creamed mixture and mix with the hands until a smooth dough is formed. Cover and refrigerate at least 1 hour before using.
Note: if refrigerated overnight before use, the dough will be more tender.
Storage: Wrap in plastic and store in the refrigerator for up to 3 days, or freeze for up to 1 month. Allow to thaw overnight in the refrigerator or for several hours at room temperature. In the latter case, you may have to chill it slightly before using.
1/2 cup (1 stick) butter
1 cup lightly-packed brown sugar
1/2 cup white sugar
1 Tablespoon flour
2 Tablespoons heavy cream
1 Tablespoon sherry (optional - I never used it)
1 cup coarsly-chopped almonds
Butter for pie plate
Preheat oven to 350 degrees. On a lightly-floured surface, roll out the pastry to 1/8 inch thick, line a buttered 10 inch pie plate, and prick with a fork. Trim and flute. Bake for 15 minutes or until crust is half done.
In a medium saucepan, melt butter, then whisk in the rest of the ingredients. Pour into the pie shell and bake for 30 minutes, or until the filling is golden brown and set.
Note: I add the eggs mixed with the heavy cream last and off the heat so not to cook them. You don't want to end up with scrambled eggs in your pie!
This pie, which is equally good made with an equal amount of walnuts can also have another variation. The addition of chocolate turns this already delicious pie into a fudge delightful treat when served warm with vanilla ice cream.
Over a double boiler or a pot of boiling water, melt 4 ounces of semi-sweet chocolate with the butter before adding the rest of the ingredients.
It is one of my all time favorite and I hope you try it.