Receta ALMOND cream PEAR pie GRANOLA crust

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Poached, syrup pears basking in smooth almond cream with a splash of Amaretto. Crunch and savour the cradle of granola as every bite sings to your taste buds.

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Raciónes: 6-8 servings


Cost per serving $0.00 view details
  • . > (American / Metric measures) <
  • . > GRANOLA crust:
  • . 2 cups (180g) crushed Granola (homemade preferred)
  • . some grapeseed oil to grease the pie plate.
  • . 3 medium, ripe Bosc pears
  • . 2 cups (500ml) water
  • . 1/2 cup (110g) organic, granulated sugar
  • . 2 Tbsps. (30ml) fresh lemon juice
  • . 1/4 cup (60ml) unsalted butter, softened
  • . 1/8 cup (30ml) grape seed oil
  • . 1/2 cup (110g) organic, granulated sugar
  • . 1 xlarge egg
  • . 1 tsp. (5ml) pure almond extract
  • . 1 Tbsp. (15ml) Amaretto liquor
  • . 1 small lemon, finely zested
  • . 1 heaping cup (110g) Almond flour (gr. blanched almonds)
  • . 2 Tbsps. (30ml) all-purpose flour
  • . garnish: 1/8 cup (20g) sliced, raw almonds (optional)


  1. . Poach the Pears: . Remove stems and peel the pears immediately before starting the syrup. In a small saucepan, bring both water and sugar to a boil. Immediately add in the lemon juice and peeled pears. Reduce the heat to a notch lower than MEDIUM and simmer the pears for 20 minutes. Occasionally turn them. Remove the pot from the heat and let the pears completely cool in its syrup (about 2 hours).
  2. . Almond cream filling: In a medium-large bowl, beat together the butter, oil and sugar with an electrical beater until combined. Then, beat in the egg, almond extract, Amaretto liquor and lemon zest. Finish by adding both flours. Cover the bowl with a plastic wrap and chill this preparation for no more than 2 hours.
  3. . > ASSEMBLY: Pre-heat the oven to 350F/180C/Gas4.
  4. . Position oven rack on the 2nd level from the bottom.
  5. . Generously oil the pie plate. Add the crushed granola and press down and on the sides.
  6. . > Pear slice decor: . Gently manipulate the cooled pears out of the syrup* and begin to quarter them lengthwise. Core each slice. Now, slice each one lengthwise again in order to get 24 slices.
  7. . Gently spoon in and spread the almond cream into the pie crust. Then, gently lay and spiral the pear slices WITHOUT pressing them in. Spread the sliced almonds over top.
  8. . BAKE the pie for 45 minutes or until a golden glow appears. Serve at room temperature. Can be kept out for up to 2 days, otherwise refrigerate and then lightly re-warm.
  9. . * Note: With the remaining Pear syrup (about 1-1/2+cups (375ml) worth)...refrigerate for making great cocktails or other beverages. Better yet, make another dessert where cookies require to be dunked into liquid. Cold desserts like Tiramisu. Otherwise, freeze syrup into ice cubes for later. Can also be used as a thicker syrup (cooked on MED. heat until reduced by half) to be poured on pancakes or ice-cream, etc...
  10. . Happy baking from Claudia's


Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 6 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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  • KarenB
    This sounds DELISH!!! Can't wait to make for one of my Easter desserts

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