Page 76 - United States of Pie

On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the

dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Spread the jam evenly over the
bottom of the pie shell. Place the jam-lined shell in the refrigerator to
chill while you prepare the sponge filling.
Using an electric mixer, mix the melted butter and the sugar in a
medium-size bowl until blended into a pastelike consistency.
Alternating, add the ground almonds and the eggs (one at a time) to
the bowl, incorporating each before adding the next, and ending with

an egg. Sift in the flour and salt, and beat until smooth. Fold in the
almond extract.
Remove the jam-lined pie shell from the refrigerator, and pour the
almond sponge mixture into it. Carefully place the pie in the oven.
Bake for approximately 35 minutes, or until the crust and the surface

of the pie are golden brown. Let cool for at least 1 hour before
serving.