Page 386 - Pie Squared

1½ cups (340 g) raspberries, fresh or frozen

2 tablespoons granulated sugar

½ cup (50 g) sliced almonds

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here).

Using a stand mixer, hand mixer, or strong wooden spoon, beat
the butter and sugar together until lightened and fluffy. Add the eggs
yolks one at a time and beat until fully incorporated. Mix in the
extract. Add the flour and salt and mix on a low speed until a crumbly

dough is formed. Divide the dough into two portions, one twice as
large as the other. Wrap the smaller portion in plastic wrap and chill
while assembling the rest of the pie.
Turn out the larger portion of the dough into the slab pie pan and,

pinching off walnut-sized pieces, press the crust into the sides,
corners, and edges and across the bottom of the pan. Use your
knuckles, the side of your hand, a metal cup measure, or a flat-
bottomed glass to press the crust firmly and as uniformly as possible

to about a ¼-inch thickness.
For the filling: Spoon the cranberry sauce across the bottom
crust. Smooth with an offset spatula. Scatter the raspberries over the
cranberries and sprinkle with the sugar. Remove the chilled dough

from the refrigerator and pinch off small pieces, scattering the
nubbins across the top of the filling. Top with the almonds.
Bake (on top of the steel, stone, or baking sheet if using) until the
almonds appear toasted and the crumble is slightly browned, 50 to

55 minutes. Place on a rack to cool slightly before portioning. Serve
with whipped cream or ice cream.

Techniques: Press-In Crusts (here), Shortbread Crust (here)

Swaps:

Blind bake (see here) a single-crust All-Butter Crust (here) and top
with Granola Streusel (here).