1 9" pie shell, unbaked
1 Tablespoon butter, melted
8 ounces Almond Paste
4 Tablespoons flour
2 cups heavy cream
3/4 cups pine nuts (pignolis)
Preheat oven to 325º F.
Butter pie shell with melted butter.
Break up the almond paste and add in the flour.
Blend the almond paste and flour until the texture of cornmeal.
Add the cream to the almond/flour mixture.
Mix until homogeneous.
Pour mixture into pie shell then sprinkle the top with the pine nuts until completely covered.
Bake for 55 minutes.
Turn off oven and leave oven door ajar to allow pie to cool with the oven for approximately 1 hour.
Cool pie completely before serving.