Dessert: Rhubarb Frangipane Pie

Recipe by Allison Kave For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it's all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy p

Ingredients

Cornmeal Crust for one double-crust 9-inch (23-cm) pie

Instructions

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.

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