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Parve
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
This pie has a melt-in-your-mouth crust topped by a rich, creamy, almond-flavored filling. Elegant and classy. I tested this in the winter, and all my guests favored it over the other dessert I served. You’ll be adding this to your year-round dessert repertoire! Thank you, Leah!
1 full cup Gefen Potato Starch
1/4 cup oil
1 egg
1/2 cup confectioners’ sugar
pinch salt
1 tablespoon water, if needed
3 eggs, separated
1/2-3/4 cup sugar
2 and 1/2 teaspoons Gefen Vanilla Sugar
1/2 teaspoon Gefen Almond Extract (optional)
1 and 1/4 cups Gefen Almond Flour
pinch salt
2 and 1/2 tablespoons semisweet red wine, such as Jeunesse Cabernet Sauvignon
1 and 1/2 tablespoons oil
confectioners’ sugar
sliced or slivered roasted or candied almonds
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch (23-centimeter) round pan with parchment paper and set aside.
In a medium bowl, mix the potato starch, oil, egg, confectioners’ sugar, and salt to form a soft dough. If necessary, add one tablespoon water. Press into the bottom of the prepared pan and bake for 10 minutes. Cool slightly.
Place one egg white in the bowl of an electric mixer. Start on the lowest speed and increase as you gradually add all the egg whites and then the sugars; beat until stiff.
Add the yolks and the rest of the ingredients and mix until incorporated.
Pour filling on top of the baked crust. Bake for 25 minutes or until set. Keep in mind that some ovens bake faster than others. Check it after 15 minutes.
Remove from oven and allow to cool. Sprinkle with confectioners’ sugar and scatter a handful of almonds over the top of the pie.
This pie freezes well.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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