PEAR-CARDAMOM PIE WITH ALMOND CRUST
Steps:
- Make crust:
- Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
- Make filling:
- Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
- Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.
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Ruth Gathigi
gathigiruth10@gmail.comThis pie is a great way to use up ripe pears. The cardamom adds a nice warm flavor to the pie. I would recommend using a good quality cardamom for the best flavor.
Dinesh Tamang
tamangd33@yahoo.comI've made this pie several times and it's always a crowd-pleaser. The crust is flaky and the filling is perfectly spiced. I love that it's not too sweet.
Drayden Holman
drayden-h69@yahoo.comThis pie was a hit at my Thanksgiving dinner. The crust was flaky and the filling was delicious. I would definitely recommend this recipe.
Schroue
schroue@aol.comI made this pie for my family and they loved it! The crust was perfectly flaky and the filling was sweet and flavorful. I will definitely be making this pie again.
Cornelious Jameson
c_j@hotmail.comThis pie is a great way to use up ripe pears. The cardamom adds a nice warm flavor to the pie. I would recommend using a good quality cardamom for the best flavor.
Rocky Bhai
rocky.bhai29@yahoo.comI've made this pie several times and it's always a crowd-pleaser. The crust is flaky and the filling is perfectly spiced. I love that it's not too sweet.
Zeeshan Ahmmed official
official@gmail.comThis pie was a hit at my Thanksgiving dinner. The crust was flaky and the filling was delicious. I would definitely recommend this recipe.
Simone Williams-Brown
ws@yahoo.comI made this pie for my family and they loved it! The crust was perfectly flaky and the filling was sweet and flavorful. I will definitely be making this pie again.
ZARAN Abbas
a@gmail.comThis pie is a great way to use up ripe pears. The cardamom adds a nice warm flavor to the pie. I would recommend using a good quality cardamom for the best flavor.
River Diaz
diaz@yahoo.comI've made this pie several times and it's always a crowd-pleaser. The crust is flaky and the filling is perfectly spiced. I love that it's not too sweet.
kotrevi colley
c_kotrevi@gmail.comThis pie was a hit at my Thanksgiving dinner. The crust was flaky and the filling was delicious. I would definitely recommend this recipe.
Karleigh Johnson
karleigh-j33@aol.comI made this pie for my family and they loved it! The crust was perfectly flaky and the filling was sweet and flavorful. I will definitely be making this pie again.
Keanu Adriaanse
adriaanse@yahoo.comThis pie is a great way to use up ripe pears. The cardamom adds a nice warm flavor to the pie. I would recommend using a good quality cardamom for the best flavor.
Homan Homanduski
homan@yahoo.comI've made this pie several times now and it's always a crowd-pleaser. The crust is flaky and the filling is perfectly spiced. I love that it's not too sweet.
Gizzy Puta
gizzyp85@gmail.comThis pie was easy to make and turned out beautifully. The crust was golden brown and the filling was bubbly and delicious. I would highly recommend this recipe.
Alberto Duran
duran_alberto9@gmail.comI made this pie for a dinner party and it was a huge hit! Everyone loved the unique flavor of the cardamom. I will definitely be making this pie again.
Nhatty Biya
n-b@yahoo.comThis pie was absolutely delicious! The crust was perfectly flaky and the filling was sweet and flavorful. I loved the combination of pears and cardamom. I will definitely be making this pie again.