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–+ servings

Smoky Caramel Almond Pie

Adapted from The New Pie: Modern Techniques for the Classic American Dessert by Paul Arguin and Chris Taylor
Although the authors strongly urge you to follow their recipes and use the same ingredients they do, I didn't have cane syrup so used sorghum syrup, which I had on hand. I bet you could use another liquid sweetener, such as agave nectar, rice syrup, mild honey (although even mild honey can have a strong presence), or Golden syrup, but results and tastes will vary and I think sorghum, or Golden or rice syrup, are best bets.
While the Islay Scotch is to give the pie a slight smoky flavor (which I didn't find came through that much in the finished pie...), you could use another liquor; another whiskey or dark rum would be interesting options. To dial up the smoke, serve it with whipped cream flavored with Islay scotch or a scoop of vanilla ice cream with a splash of whisky poured over it.
It's also recommended in the book to use a food processor to make the pie filling. If you don't have one, you can use a blender and pulse it very briefly just once or twice, stopping to stir the ingredients in the blender so the almonds get chopped evenly. (Everyone's pulse is different so it may take an additional pulse or two.) Note: You don't want to pulverize the almonds to a powder. You want them in large, discernable pieces. So don't overdo it.
The baking and cooking times in the original recipe also differed from mine when I made the pie, which could be attributed to my using an oven that's not well-calibrated at the moment, although I had an oven thermometer in it. So I listed my baking and cooking times, as well as theirs, plus visual clues, which you can use to determine doneness.
Course Dessert
Servings 8 servings

For the pie crust

  • 1 1/4 cups (175g) flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 ounces (115g) unsalted butter, cubed and chilled
  • 3-4 tablespoons ice water

For the pie filling

  • 1 1/4 cups (380g) dulce de leche, (from one 14 ounce can)
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (85g) cane syrup, (such as Steen's) or another liquid sweetener, such as sorghum or Golden syrup (see headnote)
  • 1 tablespoon Islay scotch whisky, (see headnote for other suggestions)
  • 3 large eggs
  • 2 tablespoons (30g) butter, salted or unsalted, at room temperature
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/3 cups (285g) sliced almonds, lightly toasted

For the caramelized white chocolate ganache topping

  • 4 ounces (115g) white chocolate, finely chopped
  • 1/4 cup plus 1 tablespoon (65g) heavy cream
  • 2 teaspoons Islay scotch whisky
  • pinch salt
  • 12 smoked almonds, for garnish

To make the pie crust

  • In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, using a pastry blender or two knives) mix the flour, sugar, and salt. Add the cubes of cold butter and on low speed, cut in the cubes of butter into the dry ingredients with the paddle attachment until they are the size of large chickpeas. Add the ice water and mix until the dough starts to come together. Even if using a stand mixer, I finish mixing the dough with my hand, until the dough comes together to avoid overmixing. If the dough needs a bit more water, add a spoonful or two.
  • When the dough comes together into an almost smooth ball, shape it into a disk, wrap it in plastic (or your favorite eco-friendly alternative) and chill for at least 30 minutes. The dough can be made up to two days in advance and refrigerated. If you do, you may need to let it rest at room temperature for 5 minutes or so, so it's easier to roll.
  • On a lightly floured countertop roll the dough into a 14-inch (36cm) circle. Lay it into a 9 1/2-inch (24cm) pie pan or dish. Tuck the dough hanging over the edge under itself to create a rim, and crimp with your fingers. Freeze the dough for 30 minutes.
  • Preheat the oven to 350ºF (180ºC.) Spray a sheet of aluminum foil that's big enough to lay over the pie dough, including the sides and rim, with nonstick spray. Lay the sheet, greased side down, over the dough. Fill with pie weights and bake until the pie dough is partially baked, about 40 minutes. Remove the pie weights and foil, and let the crust cool on a wire rack. Save the foil for baking the pie.

To make the filling and ganache topping

  • In the bowl of a food processor, place the dulce de leche, brown sugar, cane syrup, whisky, eggs, butter, flour, vanilla, and salt. Process until well-mixed. (If you don't have a food processor, see headnote for notes on using a blender.)
  • Add the toasted almonds evenly over the top and pulse once or twice, until the almonds are partially broken up and incorporated into the filling. You may want to pulse once, then stir, then pulse again so they incorporate evenly into the filling.
  • Pour the filling into the pie shell. Cut or tear the foil into long strips and use them to create a shield around and over the crust of the pie to protect it from getting overbaked in the oven. Scrape the filling into the pre-baked pie shell. (Any excess filling can be baked in the oven in a ramekin or custard cup.)
  • Bake the pie until the sides are puffed up and the center still slightly jiggles when you wiggle the pie. Mine took 22 minutes (the original recipe said 45 minutes) so begin checking it around the 20-minute mark. Remove the pie from the oven and set on a wire rack. Turn the oven down to 250Fº (120ºC.)
  • To make the caramelized white chocolate for the ganache topping, verify that the oven temperature of the oven is 250ºF before you bake the white chocolate. You can leave the oven door open to hasten the cooling.
  • Put the white chocolate in a cake pan or pie tin. Cook the white chocolate for about 12-15 minutes, stirring midway during baking, until the white chocolate is a deep golden brown, but not burnt. (See pictures in the post. Once again, better to rely on visual clues rather than strict times.) It'll be crumbly, which is normal. (The authors said to bake it for 30 minutes, stirring it every ten minutes, but mine baked faster. I used Lindt white chocolate and brands can vary.) While the white chocolate is baking, heat the cream in a small saucepan or microwave oven until it's almost boiling.
  • When the white chocolate is ready, stir in the hot cream and the salt, mashing the crumbled white chocolate with the back of a flexible silicone spatula until all (or most) of the white chocolate is dissolved. If there are large stubborn bits, either transfer the mixture to a microwave-safe bowl or measuring cup and zap it once or twice at 10-second intervals, stirring between each, until it melts. Or warm it in a small saucepan over very low heat, stirring constantly.
    In spite of your best effort, a small amount of white chocolate crumbles may remain, which is fine. Strain the ganache through a mesh strainer into a small bowl or measuring cup and stir in the whisky. Pour the ganache evenly over the pie and arrange the smoked almonds evenly spaced over the top of the pie in a circle. Let the pie cool to room temperature before slicing and serving.

Notes

Storage: The pie can be stored at room temperature for up to two days. It can also be frozen for up to three months.