| 1 x refrigerated pie crust | | 1/4 cup unsalted butter, butter, or margarine, softened | | 2 tsp flour | | 1 x (8 oz) pkg almond paste, cut into small pieces | | 2 x eggs | | 1 x (12 1/2 oz) jar (1 cup) caramel ice cream topping | | 3 tbl flour | | 1 cup sliced almonds | | 1 x to 2 cups whipping cream | | 2 x to 3 tbs powdered sugar | | Prepare pie crust according to package directions for filled one-crust pie | | using 9 inch pie pan. Heat oven to 400 degrees F. In small bowl, combine butter, | | 2 tsp flour,, almond paste, and eggs at medium speed until well blended. | | (Mixture will not be smooth.) Spoon mixture evenly into crust lined pan. Bake at | | 400 x degrees F. for 17 to 20 minutes or until filling is set and light golden |
| | Brown. Remove from oven. Reserve 1/3 cup of the caramel topping. In a small bowl using wire whisk, blend remaining caramel topping and 3 tbs flour . Stir in almonds . Carefully spoon over filling in pie pan. | | Return to oven. Bake an additional 9 to 12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of chilled pie, leaving 4 inch circle in center. Just before serving, drizzle about 2 tsp of the reserved caramel topping over each pieces. | | Store in refrigerator. | | Yield: 8 to 10 servings. |
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