Puritan Pie

Cooking Instructions

1. To make the pastry: Place the almonds in the container of a food processor fitted with a steel blade. Process until finely ground. Add the flour, sugar, lemon peel, cinnamon, and allspice. Process briefly. Add the butter and process until well mixed. Add the egg yolks and water. Process until a soft dough is formed, adding more water if needed. Scoop out the dough onto a lightly floured board. Knead briefly.

2. Remove slightly more than half the dough. Place the smaller half, wrapped, in the freezer. Line a 10-inch loose-bottom tart pan with the remaining dough, pressing the dough over the sides and bottom with your fingers.

3. Preheat the oven to 375F. Wipe out the processor container; put back the steel blade. To make the almond paste: combine the almonds and sugar in the container of the processor. Process until finely ground. Add the beaten egg, and process until a smooth paste is formed. Carefully spread the paste over the bottom of the prepared tart pan.

4. Spoon the Old-Fashioned Parsnip Marmalade over the almond paste in the shell.

5. Remove the chilled dough from the freezer. Roll it out between layers of waxed paper until thin. Remove the top layer of waxed paper. With scissors, cut the dough into strips about 1 inch wide, cutting right through the bottom paper with the scissors. Pick up the strips, one at a time, and flip them over onto the top of the tart to form a lattice pattern. Carefully pull off the waxed paper. Press the edges into the shell.

6. Combine the egg yolk with the water in a small bowl. Brush this over the pastry. Bake 10 minutes. Reduce the heat to 350F and bake 20 minutes longer. Cool on a wire rack. Remove the outside ring from the pan before the pie has completely cooled.