Sort ingredients
ccvv
QR Code
Listen
Pdf
Preheat oven to 350°F (175°C). Grease or lightly butter your 4-inch pie pans.
Line pans: Cut rounds of dough to fit each pan; press gently along bottom and sides. Chill while you make the filling.
Make frangipane: Cream butter + sugar 2–3 min until pale and fluffy.
Beat in eggs one at a time.
Stir in vanilla, almond extract, and Grand Marnier.
Fold in almond flour and all-purpose flour just until combined.
Spoon about ¾ cup filling into each prepared shell (about ¾ full).
Place dough rounds over each pie, seal edges, and add your braided rim. Cut a slit in the center of each top for venting
Brush with egg wash and sprinkle with coarse sugar if desired.
Bake 35–40 minutes until the tops are golden and the filling feels set when gently touched.
Cool: Let pies cool at least 30 minutes.
Cut a small hole on top of each pie and dust with powdered sugar - you can use some parchment paper to shield the braided crust
Fill with blueberry jam and enjoy!