Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
Chef James Martin had two goals when devising a signature dessert for Bocadillo Market in Chicago, one of our 10 Best New Restaurants of 2022: to highlight an ingredient central to Spanish cooking and to avoid dishes that already get a lot of play in the US, such as flan or Basque cheesecake. He and the team landed on this lofty custardy pie that has a fudge-like texture thanks to almond flour in the filling.
Adding alcohol to a pie crust dough ensures that you’ll get a tender, flaky result; hard liquor makes the dough more malleable without developing the gluten in the flour like extra water would. Martin uses Spanish gin at the restaurant—specifically Nordés gin, from Galicia, but vodka will work as well. Another pro tip is to seek out a deep-dish pie plate to achieve the custard layer’s impressive height and thickness.
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