Directions:
- Heat oven to 400°F.
- Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
- In a food processor or blender, place almonds and 1/2 cup sugar.
- Cover; process with on-and-off pulses until almonds are very finely chopped.
- Add egg and cream.
- Cover; process until thick paste forms.
- Spread in bottom of pie crust.
- Wipe out processor.
- In food processor, place preserves, lemon juice, ginger and cornstarch.
- Cover; process with on-and-off pulses until smooth.
- Spread evenly over almond mixture.
- Fold edge of crust over filling, pleating crust as necessary.
- Brush butter on crust; sprinkle with 2 teaspoons sugar.
- Bake 20 to 30 minutes or until crust is golden brown.
- Cool 30 minutes.
- Serve warm or cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.53 Kcal (1727 kJ) | ||
| Calories from fat | 230.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.57g | 39% | |
|---|---|---|---|
| Cholesterol | 30.17mg | 10% | |
| Sodium | 131.38mg | 5% | |
| Potassium | 213.26mg | 5% | |
| Total Carbs | 42.07g | 14% | |
| Sugars | 21.37g | 85% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 72.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 443.84 Kcal (1858 kJ) | ||
| Calories from fat | 247.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.52g | 39% | |
|---|---|---|---|
| Cholesterol | 32.46mg | 10% | |
| Sodium | 141.35mg | 5% | |
| Potassium | 229.45mg | 5% | |
| Total Carbs | 45.26g | 14% | |
| Sugars | 23g | 85% | |
| Dietary Fiber | 3.56g | 13% | |
| Protein | 7.92g | 15% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 78mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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