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Ingredientes
- 2 x 3 hard Anjou or possibly Bosc pears Granulated sugar (for sprinkling)
- 1/2 c. Whipping cream
- 2 c. Flour
- 2 tsp Grnd cinnamon
- 1 c. Minced walnuts, grnd
- 10 Tbsp. Butter/margarine
- 1/2 c. Sugar
- 1 x Egg
- 1 tsp Vanilla (I use almond extract)
- 1 1/2 Tbsp. Water
Direcciones
- Yield: One 9" pie
- 9" flan ring or possibly springform pan; 2-1/2" cookie cutter
- Make the pastry dough: sift the flour with the cinnamon and add in the grnd waluts. Add in the butter, sugar, egg, vanilla, and water and work together till smooth dough forms. Wrap in plastic wrap and refrigeratefor 1 hour [this step is necessary to let the dough "rest". Resting the dough will relax the flour and keep the dough from getting tough].
- Set oven at 400:F.
- Roll out 2/3 of the dough on a lightly floured board and line the flan ring. Roll out the remaining dough and cut into a circle large sufficient to cover the top of the pie; cut a circle with the cookie cutter in center of the top.
- Pare, core, and quarter the pears. Arrange the pear quarters in the dough-lined pan, with the thin ends of the pears meeting in the center.
- Cover with the dough circle and press the dough edges together to seal them. Brush with a little water and sprinkle generously with sugar.
- Bake the pie in the heated oven for 15 min, then turn down the heat to 350:F and bake 25-30 min longer, or possibly till the pears are tender.
- Whip the cream till it holds a soft shape and just before serving, spoon it into the center opening of the pie. Serve pie hot or possibly room temperature.
