by forester_lady
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forester_lady's Notes:
Expand1 1/4 cup all-purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 cup chilled vegetable shortening Ask a question about this ingredient
2 tablespoons chilled unsalted butter Ask a question about this ingredient
3 tablespoons ice water Ask a question about this ingredient
3 ounces almond paste, crumbled Ask a question about this ingredient
1 small handful almonds, chopped (about one ounce) Ask a question about this ingredient
1 1/2 teaspoon sugar Ask a question about this ingredient
1 1/2 teaspoon all-purpose flour Ask a question about this ingredient
1 pinch of salt Ask a question about this ingredient
1/8 teaspoon almond extract Ask a question about this ingredient
1 1/2 teaspoon vanilla extract Ask a question about this ingredient
6 tablespoons unsalted butter at room temperature, cut into pieces Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1 medium sized Bartlett pear Ask a question about this ingredient
Make the pie crust: Preheat the oven to 425 degrees F. Sift flour and salt together, then cut in half of the shortening and butter until the mixture looks like cornmeal. Cut the remaining half of the shortening and butter into the dough until pea-sized chunks form. Add ice water and mix until the dough holds together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
Ask a question about this stepMake the frangipane: Combine almond paste, chopped almonds, sugar, flour, and salt in a food processor. Pulse to mix until the dough looks sandy. Add the butter and process until smooth, then add the egg and extracts and process until smooth.
Ask a question about this stepPrebake the pie crust: Roll out the chilled pie crust and fit it into a 9 inch pie plate. Dock the crust multiple times with a fork. Line the crust with foil, fill it with pie weights and bake for 15 minutes. Remove the foil and weights and bake for and additional 5-10 minutes, until the crust is golden. Let cool.
Ask a question about this stepAssemble and bake the pie: Heat the oven to 375 degrees F. Pour the frangipane into the cooled crust. Slice the pear into 1/2 inch wedges. You can peel the pear if you don't want your pie to be as ugly as the one pictured! Nestle the pears thin side down into the frangipane, fitting as many wedges in as you can. Bake for 30 minutes, until the frangipane is golden brown. Cool and serve.
Ask a question about this stepHi! I just saw this, and I am drooling at the thought of chocolate in this pie. So decadent!
I must try this.....and I am wondering about putting a layer of grated chocolate on the crust, then the rest of the filling and pear.
I must try this....
Looks gorgeous to me with all its monochromatic flair
Dreams of Thanksgiving are racing through my head. Must. Come. Quickly.
It looks super stunning.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
I must try this....And I am thinking about adding a layerr of grated chocolate on top of cooled crust, then the filling and pear.