4 1/2 ounces ground almonds 1 teaspoon double acting baking powder 1 tablespoon flour 1 tablespoon graham cracker crumbs 1 cup butter 1 cup sugar, divided 3 eggs 1/2 cup cold water confectioners' sugar, for garnish creme fraiche
Preheat the oven to 350 degrees F. Grease and flour a 9-inch pie plate.
In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
In another small bowl, mix the butter and 1/2 of the sugar. Stir the almond mixture into the butter and sugar. Beat in the eggs, one at a time, mixing well after each addition. Pour the mixture into the pie plate and bake for 25-30 minutes.
While the pie is baking, combine the remaining sugar with the cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup. Pour the syrup over the hot pie when the pie comes out of the oven.
Sift the confectioners' sugar over the top. May be served with creme fraiche.