In this recipe

Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Harvest Nut Pie

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Mixed nuts with Odense Almond Paste and rich brown sugar filling make a tantalizing combination.

Yield

8 servings

Time

15 minutes to assemble
55-60 minutes to bake
Total time: 70-75 minutes

INGREDIENTS

1 unbaked 9 inch pie crust
1-7oz box Odense Almond Paste
3 eggs
3/4 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup blanched slivered almonds
1/2 cup walnut pieces
1/2 cup pecans
1 teaspoon vanilla extract
Pinch of salt

DIRECTIONS

Adjust rack to second lowest rung in oven. Preheat oven to 350°F.
Shape Almond Paste into a flat disk and place between wax paper or on a slightly floured counter. Roll out to a 9 inch circle. Press into bottom and up sides of pie crust.
Whisk eggs and brown sugar until frothy. Add corn syrup, butter, almonds, walnuts, pecans, extract and salt. Mix until combined and pour into almond lined crust.
Bake for 55-60 minutes or until top center is puffed and golden brown. Center should register 200°F on a meat thermometer. Tent pie with foil if browning too quickly.
Cool on wire rack two hours and refrigerate.

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