Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1 1/4 cups (156 g) + 2 Tbsp (16 g) + 1 Tbsp (8 g, for berries)
- Granulated sugar: 1 Tbsp (12 g) + 1/2 cup (100 g)
- Kosher salt: 1/2 tsp + 1/4 tsp
- Unsalted butter: 1/2 cup (113 g), cold (crust) + 1/2 cup (113 g), softened (frangipane)
- Ice water: 4–6 Tbsp (60–90 ml)
- Almond flour: 1 cup (96 g)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Almond extract: 1/2 tsp
- Lemon zest: 1 tsp (optional but recommended)
- Raspberries: 2 cups (250 g) fresh (or 2 cups / 240 g frozen, not thawed)
- Sliced almonds: 1/4 cup (25 g)
- Raspberry jam: 2 Tbsp (40 g) + water: 1 tsp (5 ml), for glazing (optional)
Do This
- 1) Make pie dough, form into a disk, and chill 45 minutes.
- 2) Roll out and fit into a 9-inch pie plate; freeze 10 minutes while the oven heats to 375°F (190°C).
- 3) Par-bake crust: 15 minutes with weights, then 5 minutes without; cool slightly.
- 4) Beat frangipane (butter + sugar + eggs + almond flour + flavorings) until smooth and fluffy.
- 5) Spread frangipane into crust; tuck in flour-tossed raspberries; sprinkle sliced almonds.
- 6) Bake at 350°F (175°C) for 40–45 minutes until golden and set; cool 60 minutes.
- 7) Brush with warm jam glaze (optional), slice, and serve.
Why You’ll Love This Recipe
- Bakery-style flavor at home: rich almond frangipane tastes fancy but is very doable.
- Bright berry bursts: raspberries cut through the buttery, nutty filling so each bite feels balanced.
- Golden, crackly top: sliced almonds toast as the frangipane puffs and browns.
- Make-ahead friendly: the dough and even the baked pie hold up beautifully for entertaining.
Grocery List
- Produce: 2 cups (250 g) raspberries; 1 lemon (for 1 tsp zest, optional)
- Dairy: unsalted butter (226 g total); 2 large eggs
- Pantry: all-purpose flour; granulated sugar; kosher salt; almond flour; vanilla extract; almond extract; sliced almonds; raspberry jam
Full Ingredients
Pie Crust (Single Crust)
- All-purpose flour: 1 1/4 cups (156 g)
- Granulated sugar: 1 Tbsp (12 g)
- Kosher salt: 1/2 tsp
- Unsalted butter, cold and cubed (about 1/2-inch pieces): 1/2 cup (113 g)
- Ice water: 4–6 Tbsp (60–90 ml), as needed
Almond Frangipane Filling
- Unsalted butter, softened to cool room temperature: 1/2 cup (113 g)
- Granulated sugar: 1/2 cup (100 g)
- Large eggs: 2
- Almond flour: 1 cup (96 g)
- All-purpose flour: 2 Tbsp (16 g)
- Kosher salt: 1/4 tsp
- Vanilla extract: 1 tsp
- Almond extract: 1/2 tsp
- Lemon zest: 1 tsp (optional but recommended)
Raspberries + Finish
- Raspberries, fresh: 2 cups (250 g) (or frozen: 2 cups / 240 g, not thawed)
- All-purpose flour (to prevent sinking/juicing): 1 Tbsp (8 g)
- Sliced almonds: 1/4 cup (25 g)
- Raspberry jam (optional glaze): 2 Tbsp (40 g)
- Water (for glaze): 1 tsp (5 ml)
Step-by-Step Instructions
Step 1: Make the pie dough
In a medium bowl, whisk together the flour (1 1/4 cups / 156 g), sugar (1 Tbsp / 12 g), and salt (1/2 tsp). Add the cold cubed butter (1/2 cup / 113 g) and cut it in with a pastry cutter or your fingertips until most pieces are pea-sized, with a few slightly larger flakes (those help the crust bake up tender and flaky).
Drizzle in 4 Tbsp (60 ml) ice water and mix with a fork. Squeeze a bit of dough in your hand; if it holds together, you’re good. If it’s still dry and crumbly, add more water 1 Tbsp (15 ml) at a time, up to 6 Tbsp (90 ml) total.
Turn the dough onto a clean counter, gently press into a cohesive disk (don’t knead), wrap tightly, and refrigerate for 45 minutes.
Step 2: Roll out and fit the crust
Lightly flour your counter. Roll the chilled dough into a 12-inch (30 cm) circle, about 1/8-inch (3 mm) thick. Transfer it to a 9-inch (23 cm) pie plate, letting the dough fall into the corners without stretching. Trim to a 1-inch overhang, tuck under, and crimp as you like.
Freeze the shaped crust for 10 minutes. This helps keep the edges from slumping during the par-bake.
Step 3: Par-bake the crust
Preheat the oven to 375°F (190°C) with a rack in the lower-middle position. Line the crust with parchment paper and fill with pie weights or dry beans.
Bake for 15 minutes. Carefully lift out the parchment and weights, then bake for 5 minutes more, until the bottom looks dry and just barely starting to turn pale golden. Let the crust cool on a rack while you make the filling.
Reduce the oven temperature to 350°F (175°C).
Step 4: Make the almond frangipane
In a large bowl, beat the softened butter (1/2 cup / 113 g) and sugar (1/2 cup / 100 g) with a hand mixer (or stand mixer) on medium speed until lighter in color and fluffy, about 2 minutes.
Add the eggs, one at a time, mixing well after each. Scrape down the bowl.
Add almond flour (1 cup / 96 g), all-purpose flour (2 Tbsp / 16 g), salt (1/4 tsp), vanilla (1 tsp), almond extract (1/2 tsp), and lemon zest (1 tsp, if using). Mix on low just until smooth and fully combined. The frangipane should be thick, spreadable, and creamy.
Step 5: Prep the raspberries and assemble
In a small bowl, gently toss the raspberries with 1 Tbsp (8 g) flour. This helps absorb excess juice so the frangipane bakes up rich rather than wet.
Spread the frangipane evenly into the par-baked crust. Scatter the raspberries over the top, then use your fingertips to gently press some berries partway into the filling so you get fruit throughout (not just on top). Sprinkle the sliced almonds (1/4 cup / 25 g) evenly over the surface.
Step 6: Bake until golden and set
Bake at 350°F (175°C) for 40–45 minutes, until the top is deeply golden, the almonds are toasted, and the center is set (it should not look wet or jiggly in the middle).
If the edges of the crust are browning too quickly, loosely cover the rim with foil or a pie shield after about 25–30 minutes of baking.
Step 7: Cool for clean slices
Let the pie cool on a wire rack for 60 minutes before slicing. Frangipane continues to set as it cools; slicing too early can make the filling seem softer than it should.
Step 8: Glaze and serve
For an optional glossy finish, warm the raspberry jam (2 Tbsp / 40 g) with water (1 tsp / 5 ml) until fluid, about 15–20 seconds in the microwave. Brush lightly over the top of the cooled pie.
Slice and serve as-is, or with lightly sweetened whipped cream or vanilla ice cream.
Pro Tips
- Use cool-room-temp butter for frangipane: it should be soft enough to cream smoothly, but not melted, or the filling can turn greasy.
- Don’t skip the par-bake: frangipane is moist; a short par-bake helps prevent a soggy bottom crust.
- Frozen raspberries work well: use them straight from the freezer (do not thaw) to avoid excess juice bleeding into the filling.
- Look for “set” cues, not just color: the top should be golden and the center should feel springy, not loose.
- Cool before slicing: the pie cuts much more cleanly after at least 60 minutes of cooling.
Variations
- Almond frangipane & mixed berries: replace half the raspberries with blueberries (125 g) for extra pops of sweetness.
- Apricot-almond version: swap raspberries for 2 cups (300 g) sliced apricots and glaze with apricot jam.
- Extra almond crunch: add 2 Tbsp (18 g) sliced almonds into the frangipane, plus the 1/4 cup (25 g) on top.
Storage & Make-Ahead
Let the pie cool completely, then cover and store at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best texture, bring refrigerated pie to room temperature for 30–45 minutes before serving.
Make-ahead options: The pie dough can be made and refrigerated for up to 3 days (or frozen for up to 2 months). You can also par-bake the crust up to 1 day ahead; once cool, cover tightly and keep at room temperature until filling and baking.
Nutrition (per serving)
Approximate (1 of 8 slices): 480 calories, 30 g fat, 44 g carbohydrates, 8 g protein, 4 g fiber, 20 g sugar, 200 mg sodium.
