Citrus-Almond Pie

Ingredients

• 0.5 lb almonds 
• 6 oz candied citron (glacé)
• 6 oz candied orange peel (glacé)
• 1 large egg yolk 
• 3 tablespoons flour all-purpose
• 1 teaspoon ground allspice 
• 1 tablespoon ground cinnamon 
• 0.8 teaspoon ground coriander 
• 0.5 cup honey 
• 2 cups orange juice 
• 9 inch pie pastry ) for a double-crust pie (see notes
• 1 cup raisins 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• knife
• pizza pan
• baking pan
• aluminum foil
• rolling pin

Directions

1. Place almonds in a 9-inch square baking pan.
2. Bake in a 375 oven until golden under skins, about 10 minutes. Cool about 10 minutes; chop.
3. Meanwhile, in a 2- to 3-quart pan, mix flour, cinnamon, allspice, coriander, and salt. Gradually add orange juice, stirring until smooth. Stir in raisins, orange peel, and citron. Cover and bring to a boil over high heat, stirring occasionally; reduce heat to medium-low and simmer until peel is tender when pierced, about 5 minutes.
4. Remove from heat and stir in honey and almonds.
5. Scrape nut mixture into bottom crust of 9-inch pie pastry in pan.
6. On a lightly floured surface, with a lightly floured rolling pin, roll remaining pastry into a 1/8-inch-thick round about 11 inches wide; center over nut mixture. Fold edge of top pastry under edge of bottom one flush with pan rim, and crimp together to seal. Flute edge decoratively. With a small, sharp knife, cut several slits in top pastry. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan. Beat egg yolk to blend with 2 teaspoons cold water; brush lightly over top crust.
7. Bake pie on the bottom rack of a 375 oven until browned, 50 to 55 minutes (30 to 35 minutes in a convection oven). If pie browns too quickly (check after 20 minutes), cover top loosely with foil.
8. Transfer to a rack and let stand, uncovered, until cool to touch, 2 1/2 to 3 hours.
9. Cut into wedges.