Fruity frangipane pie from The Book on Pie: Everything You Need to Know to Bake Perfect Pies (page 221) by Erin Jeanne McDowell

  • nuts of your choice
  • eggs
  • all-purpose flour
  • butter
  • fruits of your choice
  • almond flour
  • turbinado sugar
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Emily Hope on July 19, 2021

    Made this to celebrate getting some nice apricots from the farmer's market (plus a handful of blueberries), made with an almond frangipane I added a couple of noyeaux to. Overall we liked it, though I never thought a dessert would make me ask myself: is there such a thing as too much frangipane? There is a significant amount of it here, more than would be in a free-form galette or pastry. Not necessarily a bad thing, just something to note. Given the flavor profile + the rough puff pastry crust, this reads to me almost like a large-format breakfast pastry, and I think it would be a welcome addition to a brunch menu. The filling components are pretty easy to put together, but the rough puff is a bit fiddly (though obvs not as fiddly as real puff pastry would be!) It's not complicated, but you do have to manage the process over a couple of hours. Can't argue with the resulting crust, though, which was flaky and delicious.

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