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bake pie crust, cool. add sugar, flour, arrowroot and salt to a saucepan. whisk together eggs and milk, add to sugar mixture, stirring over medium heat. cook stirring with a wooden spoon until thickened and bubbly. remove from heat. stir in vanilla and butter. stir in cardamom and triple sec (if using). let mixture cool for 10 minutes. add almonds to pie crust. top with cardamom cream filling. top with fresh fruit. microwave preserves and triple sec for 40 seconds, or until heated. stir well. brush onto pie as a glaze. cover with plastic wrap and refrigerate until serving time.
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Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Green pods — crush for chai, biryani, Scandinavian baking
Electric butter churn — artisan butter from cream in minutes
Ceramic pie dish — even browning, beautiful presentation