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Victoria Pie Recipe
|Tart apples||5 Large, cut in eighths, pared and cored|
|Water||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs) (Dark Colored)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Unbaked pie shell||1 (10 Inch)|
|Almond paste||4 Ounce (0.5 Cup)|
|Egg yolks||6 , beaten|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Salt||To Taste (Few Grains)|
Serving size: Complete recipe
Calories 3095 Calories from Fat 1205
% Daily Value*
Total Fat 137 g210.5%
Saturated Fat 49.4 g247.2%
Trans Fat 0 g
Cholesterol 1220.1 mg
Sodium 1307.8 mg54.5%
Total Carbohydrates 438 g146.1%
Dietary Fiber 25.1 g100.3%
Sugars 268.6 g
Protein 35 g70%
Vitamin A 49.6% Vitamin C 1762%
Calcium 90.8% Iron 45.9%
*Based on a 2000 Calorie diet
Add raisins and a mixture of 1/3 to 1/2 cup sugar and cinnamon; stir until sugar is dissolved.
Turn apple-raisin mixture into pie shell.
Bake at 400Â°F 20 minutes.
Meanwhile, add the 1/2 cup sugar to almond paste gradually, beating thoroughly; add beaten egg yolks in thirds, beating well after each addition.
Blend in the cream and salt.
Remove pie from oven; reduce oven temperature to 350Â°F.
Spread almond mixture evenly over top.
Return pie to oven and bake 10 to 15 minutes, or until top is lightly browned.
Remove to wire rack.
Cool pie completely.