Almond Pear Pie

By learen

IC cookbook by Bev Laumann


Note- if leaving out the dried fruit, increase almonds to 1/2 c and flour to 3 T.

Ingredients

• Crust
• 2 c flour
• 1 t salt
• 2/3 c butter, softened
• 1/4 c finely ground almonds
• 5-7 T water
• Filling
• 1/2 c sugar
• 1/4 t nutmeg
• 2 T flour
• 4 large firm pears not overly ripe
• 1/4 t almond extract
• 1/4 c blanched slivered almonds
• 1/4 c raisins, dried currants, or chopped dates****

Details

Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Mix flour and salt for crust. Cut in butter until it has an even, crumbly consistency like cornmeal. Add ground almonds, mixing well. Add water until moistened and form into a ball. Divide dough in half. Roll out half of the dough and place in a 9 in pie pan. Cover with damp cloth until fruit filling is ready.
Preheat oven to 400. For filling, mix together the sugar, nutmeg and flour in a large bowl. Peel and slice pears into the bowl, stirring gently to coat. Stir in almond extract, almonds, dried fruit, then turn the mixture into pie crust. Roll out top pie crust layer, and place on top of fruit, sealing the edges. Cut slits in top of crust and bake for 55 min. Cover the crust edge for the first 15 min to keep it from burning.