1 1/2 cup blanched almond slivers
6 tablespoons unsalted butter
3/4 cup sugar
3/4 cup whipping cream
3 eggs, beaten
1 teaspoon orange flower water or vanilla extract
1/4 cup raspberry jam
1 (9-inch size) unbaked pie crust

Heat the oven to 325degrees F.

Pulse the almonds in a food processor until they resemble a coarse meal; set aside. Beat the butter and sugar in the bowl of a mixer on medium-low speed until creamy; reduce speed to low. Beat in the cream, eggs and orange flower water until smooth; beat in almonds.

Fit the pie crust into a 9-inch pie pan; gently spread the jam on the bottom of the crust. Pour the filling into the crust; bake until the pie is puffed, set and browned on top, about 1 hour. Serve at room temperature or chilled.

Source: http://www.cdkitchen.com