Frangipani Pie Recipes

ALMOND FRANGIPANE PIES

Steps:

• 1. Preheat the electric pie maker until ready to use.
• 2. Cut the pre made crust into 4 large rounds using the pastry cutter.
• 3. In a food processor, combine 1 cup of the toasted almonds and sugar. Process until the mixture is finely ground. Add the butter, egg, egg yolk, vanilla and almond extract. Process until well blended and smooth.
• 4. Working quickly, place the pie dough rounds into the pie maker, molding the dough into the wells, forming the bottom crust.
• 5. Divide the filling among the 4 crusts and spread evenly. The remaining almonds are used for "garnish".
• 6. Following manufacturers instructions, bake the pies until the crusts are brown and the filling is puffed and slightly cracked, about 11 minutes.
• 7. Using the pie lifter or fork, gently remove the pies onto a wire rack to cool.
• 8. Once cooled, top with confectioners sugar, remaining almonds and raspberries. Serve warm or at room temperature.

FRANGIPANE

Steps:

• In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.

RHUBARB FRANGIPANE PIE

Steps:

• Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
• Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
• Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
• Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
• Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
• Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
• This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.

FRANGIPANE: ALMOND CREAM

Steps:

• When you are ready to use it, fill your pastries, tart, or tartlets and bake.

FRANGIPANE

Steps:

• Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
• Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
• Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
• Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
• Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.

FRANGIPANI PIE

Steps:

• Preheat oven to 180 degrees C.
• Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
• Cook for 1 min then remove from heat.
• Quickly stir in egg yolks and put mix aside to cool.
• Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
• Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
• Remove from the heat, then add the shredded coconut, butter/marg.
• and vanilla.
• Set aside to cool.
• Meringue: Whip the egg whites until light and fluffy.
• Gradually add the sugar, beating well with each addition until the sugar is dissolved.
• Assembly: Spoon half the coconut cream mix into the pie shell.
• Add the pineapple mixture, then the remaining coconut cream.
• Top with the meringue mix.
• Bake for 15 minutes or until the meringue is golden and cooked.

FRANGIPANE FILLING

Steps:

• Place butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Store in an airtight container, refrigerated, up to 4 days.

FRANGIPANI PIE

Steps:

• 1. Pre heat oven to 180 degrees C
• 2. Pineapple Layer Pour crushed pineapple into a pan, add cornstarch and water and bring to boil stirring constantly
• 3. Cook 1 minute and remove from heat
• 4. Quickly stir in egg yolkes and put aside to cool
• 5. Coconut Cream Layer Heat milk and sugar in a pan over gentle heat until sugar is dissolved
• 6. Add cornstarch and water mix stirring constantly until mixture thickens and boils
• 7. Remove from heat and add shredded coconut, vanilla and butter, stir together
• 8. Set aside to cool
• 9. Meringue Layer Whip egg whites until light and fluffy
• 10. Gradually add sugar, beating well with each addition until the sugar is dissolved and the Meringue has formed
• 11. Assembly Spoon half the coconut crem mix into the pie shell
• 12. Add pineapple mixture, then top with the remaining coconut cream mix
• 13. Top with the Meringue mix
• 14. Bake for 15 minutes or until the Meringue is golden and cooked