Pears always remind me of fall. It’s one of my favorite fruits, though it’s not so easy to have a really good pear in the right texture and sweetness. This is why I like combining pears into cakes and desserts.
This pie combines pears and almond cream. It’s a French classic and great served warm with a little scoop of vanilla ice cream.
Pear and Almond Pie
24 cm round pie pan
For the crust:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
50 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)
For the pears:
4 large ripe pears, halved and cored
100 grams sugar
200 ml. water
1/2 vanilla bean, split and scraped
juice of 1/2 lemon
50 ml. white wine
Pinch ground nutmeg
For almond cream:
100 grams blanched almonds
100 grams sugar
100 grams cold butter cut into cubes
1 large egg
1 large egg yolk
2 tbsp. amaretto liqueur
20 grams all-purpose flour
Slices blanched almonds
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 4-5 minutes or until it is very lightly golden brown.
- Cool at room temperature.
- Pears: put a pot of water, sugar, vanilla bean, lemon juice, wine and nutmeg and heat until boiling syrup obtained.
- Add the pear halves into the syrup and cook for 20-30 minutes or until softened somewhat, but not completely soft.
- Drain the syrup and let cool completely before assembling the pie.
- Almond cream: in a food processor with a steel blade put almonds, sugar, butter, egg, egg yolk, amaretto and flour and blend until you get a thick cream.
- Spread the cream over the half-baked crust and arrange pear halves on it.\
- Sprinkle with sliced almonds and bake at 170c degrees for about 20-30 minutes or until the cream is set and golden.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- You can use canned pears instead of cooking pears in order to save some time.
- Instead of amaretto you can use brandy or rum.
Join our list
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.