Limoncello-Amaretti Crumble Pie Recipe Kitchen

Limoncello-Amaretti Crumble Pie Recipe | Recipe Iseasy Kitchen

Level: Intermediate
Yield: 8 to 10 servings
Total: 6 hr (plus cooling)
Active: 45 min

Nutritional Analysis Per Serving (1 of 10 servings)
Calories 447
Total Fat 25 g
Saturated Fat 12 g
Carbohydrates 49 g
Dietary Fiber 1 g
Sugar 25 g
Protein 7 g
Cholesterol 152 mg
Sodium 151 mg

Ingredients

For the crust:

• 1/4 cup whole blanched almonds
• 2 tablespoons sugar
• 2 teaspoons finely grated lemon zest
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cut into small pieces
• 1/2 teaspoon almond extract
• 4 to 5 tablespoons ice water

For the filling:

• 1 cup sugar
• 1/4 cup cornstarch
• Pinch of salt
• 4 large eggs plus 2 egg yolks
• 1 tablespoon finely grated lemon zest, plus 1/2 cup juice (from 3 to 4 lemons)
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons limoncello (lemon liqueur)

For the topping:

• 8 amaretti cookies, crushed
• 1/4 cup whole blanched almonds, finely chopped
• 1 tablespoon sugar
• 1 tablespoon unsalted butter, melted

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Instructions

1. Prepare the crust: In a food processor, pulse the almonds, sugar, and lemon zest until finely ground. Add flour and salt; pulse briefly. Add butter and pulse until pea-sized. Drizzle in almond extract and 4 tablespoons ice water; pulse until dough holds together, adding more water if needed. Shape into a disk, wrap, and chill at least 30 minutes (up to 24 hours).
2. Roll dough into a 12-inch circle on floured surface. Fit into 9-inch pie dish, crimp edges, and chill 30 minutes.
3. Preheat oven to 425F. Line crust with foil and pie weights; bake until edges are pale golden, 13-15 minutes. Reduce to 350F, remove foil, and bake until golden, 10-12 minutes. Cool on rack.
4. Prepare the filling: In saucepan, whisk sugar, cornstarch, salt, eggs, yolks, zest, and juice. Cook over medium-high, whisking, until thickened (8 minutes). Off heat, whisk in butter piece by piece, then limoncello. Pour into crust; chill 4 hours.
5. Prepare the topping: Preheat oven to 325F. Mix crushed cookies, almonds, sugar, and melted butter. Spread on sheet and toast until golden, 12-14 minutes. Cool, then sprinkle over pie before serving.

Photograph by Ryan Liebe
Courtesy of Recipe Iseasy Magazine

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