With the same food philosophy in mind, this Almond Coriander Crust recipe builds off the final texture and flavor of the crust, along with the supportive architectural strength it gives to a finished pie. When thinking about a tender, flaky pie crust, this has those textural elements. With the addition of almonds, the nutty undertones will enhance the filling of a pie, whether it be with fruit, especially a stone fruit, such as cherries, apricots, peaches, plums or nectarines. Or if using a nut filling, a pecan | macadamia | hazelnut | pine nut| pistachio |Peanut | almond pie will bring more nut flavor to the finished dessert.
The use of coriander is multifaceted. Coriander, the seed of the cilantro herb, had a light citrus element, giving a brightness, along with increase depth of flavor to a pie. Many pies are sweet, with little to add a counterpoint. Strawberries without lemon juice are boring and less descript. Imagine in your flavor center of contentiousness, and think a Strawberry Wild Ale Pie with an Almond Coriander Crust… Or subsitute blueberries and stout. What about a Peach Saison Pie with this crust? The crust of a pie is more than just a vehicle to hold it all together.
The use of a Flanders Red Ale furthers this pie crust flavors and potential combination for other sweet pie fillings. While not as high in alcohol as a spirit, the slight amount of alcohol will help keep this pie crust more tender and easier to roll out. It also brings acidity and increases the flavors of plums, cherries, apricots and dates. The acid helps add balance to the butter rich crust, while bringing the moisture to allow the dough to form.
Learn more about Beer Pies, both Sweet | Savory in the Pie Selection.
Almond Coriander Crust
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Almond Coriander Crust is a combination of super fine almond flour, barley flour and all-purpose flour that mixed with ground coriander and a Flanders Red Ale, a whole new taste sensation.
In the bowl of a food processor, add the flours (All purpose | almond | barley) by weight (setting the bowl onto a digital food scale, zeroing out the scale and weigh each flour, zeroing out the scale each time), sugar, coriander and salt; fit with the lid and pulse a few times to combine the ingredients.
Remove 3 tablespoons of this mixture and set aside in a small bowl.
Add the cold, cubed butter in an even layer across the flour mixture, seal with a lid and pulse in short bursts, until the butter and flour have become small pea-size pieces. Add the remaining 3 tablespoons of flour and lightly pulse to combine. Drizzle in the ice-cold Flanders Red Ale evenly across the mixture and lightly pulse together, until just combined, being careful not to over-mix.
Divide the pie dough into two equal-sized portions and wrap in plastic wrap, forming into the shape of a disk. Place in the refrigerator for 1 – 2 hours, letting the flour evenly absorb the beer.
Remove one of the pie disks from the refrigerator, unwrap and place onto a lightly floured work surface (using the reserved flour mix). Using a rolling pin (or a 22-ounce cold bottle of beer), roll out the dough to a 12-inch round circle. Starting at the farthest edge, carefully roll the dough around the rolling pin toward you and then unroll the dough into a 9 inch pie dish, skillet or sauté pan.
More Beer Pie Recipes:
Banana Hefeweizen Cream Pie
Bourbon Barrel Aged Imperial Stout Pecan Pie
Chocolate Coconut Porter Cream Pie
Irish Car Bomb Pie
Old Foghorn Barleywine Pumpkin Pie
Rodenbach Grand Cru Cherry Pie with Almond Coriander Crust