Ingredients

The following ingredients have 6 Servings
  • 1 pie crust
  • 6 ounces fresh raspberries
  • 7 ounces almond paste
  • 1 tablespoon coconut sugar
  • 1 tablespoon fresh lemon juice
  • 1 egg (beaten (for egg wash))
  • 1 teaspoon raw sugar crystals ((coarse))
  • 1 teaspoon butter (cut in small pieces)
  • 1 tablespoon sliced almonds

Instruction

  • Preheat the oven to 375F. Combine the raspberries, lemon juice, and coconut sugar in a bowl and mix. Set aside. **If you're using frozen raspberries, mix 1 teaspoon of cornstarch in with the berries.
  • Place pie crust on a parchment lined baking sheet
  • Roll out the almond paste in a circle and place on pie crust. There should be about 1/2 to 1 inch between the edge of the almond paste and edge of the pie crust.
  • Pour raspberry mixture on top of the almond paste.
  • Fold the pie crust up and over the raspberries into a hexagon-like shape (check out the post above for photos).
  • Brush the pie crust with the egg wash and dab small pinches of butter over the raspberries.
  • Sprinkle with raw sugar crystals and sliced almonds.
  • Bake for 40-45 minutes, until crust is golden brown
  • Remove from oven and let cool for 30 minutes before slicing it.