Mazarine pie

I make this every year, it’s based off of a pie my parents used to buy at the Danish Pastry shop in our town that burned down years ago. This is the closest I’ve gotten to replicating the recipe, but I’m determined to track down the original baker to see if he’ll share his with me (my son’s third grade teacher’s lawn guy is his son, so I’m sure I can reach him) — I tease the kids that I married a Dane because I love this pie so much. Funny thing is it turns out the baker’s name is Christensen, too! I also still dream of his almond macaroons – swoon!

You’ll need:

  • One pie crust (I but the frozen kind)
  • 7 ounces of almond paste
  • 8 tablespoons of butter (chilled)
  • 3 eggs
  • 1/2 cup of sugar
  • 1/4 cup of flour
  • 1 teaspoon of baking powder
  • 1 dash almond extract
  • 1 dash vanilla extract

Set out the pie crust to defrost.
Preheat the oven at 400 degrees Fahrenheit.
Coarsely grate the almond paste and butter.
Set aside.
In a large bowl stir eggs, sugar, and extracts with a fork.
Again with a fork, mix in the butter, and almond paste.
When combined, add in the flour and baking powder.
Mix until the flour clumps are incorporated — it’s totally ok, desired even, to have butter and almond paste clumps.
Pour in the batter into your pie crust.
Lower oven temp to 350 degrees.
Cook for 40 minutes, or until toothpick comes out clean

Decorate with melted chocolate and almonds.