Page 75 - United States of Pie

Bakewell Pie

Bakewell tart is an English dessert—still popular today—with a
long pedigree. The perfect not-too-sweet treat for afternoon tea, it’s
an almond sponge cake layered with raspberry jam. In the great
history of Americans borrowing from other cultures, the
transformation of Bakewell tart into pie has to be one of the happier

adaptations. While this pie is an English transplant and could come
from any one of the American colonies, its first mention is in the
1886 “receipt” book The Unrivalled Cook-book and Housekeeper’s
Guide, edited by the pseudonymous “Mrs. Washington” and
published in New York City. Heirloom Bakewell pie recipes call for
ratafia, a cordial made from the pits of cherries or peaches, or from
bitter almonds. Instead of using this cordial, which is somewhat

difficult to find, I use ground blanched almonds, which play off the
raspberry jam beautifully. Try this pie, and don’t forget to thank Mrs.
Washington, whoever she—or he, for that matter—may have been!

½ recipe Standard Pie Dough or Rich and Buttery Pie Dough

½ cup raspberry jam
8 tablespoons (1 stick) unsalted butter, melted
½ cup sugar

½ cup ground blanched almonds or almond meal
3 large eggs
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon almond extract

Preheat the oven to 375°F.