Description
A luscious blackberry pie filled with juicy berries layered over a rich, velvety almond frangipane nestled inside a flaky golden crust.
Ingredients
Scale
- 1 unbaked 9 inch pie crust
- 4 cups fresh blackberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 6 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar (for frangipane)
- 1 large egg
- 3/4 cup almond flour
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Toss blackberries with granulated sugar and cornstarch until evenly coated.
- Press the pie crust into a 9 inch pie dish and crimp the edges.
- Cream butter and sugar together until fluffy, then add the egg, almond flour, all purpose flour, vanilla, and salt to create the frangipane.
- Spread the frangipane evenly in the crust and spoon the blackberries on top.
- Bake for 45 to 50 minutes until the frangipane is puffed and golden and the berries are bubbling.
- Cool completely before slicing and serving.
Notes
- Use fresh berries whenever possible for the best flavor.
- Allow the pie to cool fully so the filling sets properly.
- Add a sprinkle of sliced almonds on top before baking for a pretty finish.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg