Friday is PIE DAY!

My desire for rhubarb pie has nearly reached delirium stage, but the darn stuff has been elusive to me so far. It grows like a weed, and I often see full, luscious red stalks just ignored or *gasp* mowed over, but I still can't seem to get my pie making hands on any.  Ack!  I'm hoping to have time to check the farmers market this afternoon. I have had many requests for rhubarb recipes, and have a long list of new rhubarb pie combos to try.  Soon-I promise!

In the meantime, we'll have to make do with this Almond-Coconut Pie. Oh-the hardship!
This is one from Ken Haedrich's 'Pie' cookbook that I've been wanting to try. The combination of ingredients and ease of the recipe-the filling is all mixed in a food processor-appealed to me.  Most of these ingredients will be in your fridge or pantry (you might have to pick up heavy cream), and it really is super easy to make.  It is easily the thickest pie filling that I have ever encountered, in fact, it looks and feels much more like a muffin batter. 

Not surprisingly, this pie turned out to be more like a cake (or muffin, or quick bread) in a pie crust.  It has a beautiful brown top and a light, slightly crunchy texture to the filling, and is just generally a good looking pie.  The flavor and texture are fantastic (more almond, subtle coconut), and I love it still a little warm from the oven.  I chose to top it with a little cinnamon whipped cream to go with my afternoon coffee. A big slice with a latte would also make a fabulous breakfast treat!

Almond-Coconut Pie
from 'Pie' by Ken Headrich

1 single 9" pie crust

1 1/2 cups sliced almonds
2/3 cup sugar
1/4 cup all-purpose flour
1/4 cup sweetened flaked coconut
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temp, but not too soft
2 large eggs
1/2 cup heavy or whipping cream
1/2 teaspoon vanilla extract

-prepare the pastry and fit into pie pan
-place in the freezer for 15 minutes
-preheat oven to 400 degrees
-combine the almonds and sugar in a food processor and pulse 5 or 6 times to partially chop the nuts
-add the flour, coconut, baking powder, and salt and pulse until the mixture is well combined and the nuts
are more finely chopped
-add the butter in 3 or 4 large pieces and pulse until well incorporated
-add the eggs, cream, and vanilla and process until well blended, 6 to 8 seconds
-scrape the filling into the pie shell, smoothing the top with a spoon
-bake for 15 minutes
-reduce heat to 350 degrees and rotate pie 180 degrees
-bake until filling rises somewhat and is set (not wobbly), 25 to 30 minutes
-transfer to wire rack and cool
-serve just warm or at room temperature