Serves 72.

9 9-inch pie crusts
14 C blanched almonds
14 C (7 pints) cream
3/4 C sugar
3/4 C rosewater

Bake the pie crusts according to instructions.

Grind the almonds finely in a food processor.

In a pot, combine the almonds, cream, sugar and rosewater. Heat slowly until the mixture is thickened.

Pour into baked pie crusts and allow to cool. Again, you can refrigerate although it's not part of the original preparation.

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