Caramelized Pear and Almond Pie
A chewy, caramelized pear and almond filling for pies or tartlets
Aug 8, 2009
If you have bruised pears, or pears which are slightly too ripe to eat fresh, try them in this recipe; the long cooking time will brown and caramelize them to the point where no one will know the difference. If the pears are underripe or slightly hard, they can still be used, but may require a lightly longer or slower cooking time to release their juices. The almond filling, which is a soft and buttery layer with chewy pieces of slivered almonds, is optional. If you enjoy the extra layer of texture and flavor that almonds provide, by all means include the almond filling. If you would like to save some time in the kitchen, or just prefer the flavor of pears alone, the almond layer can be left out.
You will need pre-baked and glazed pie shells for this pear and almond filling. You can use either one 9 or 10 inch open pie crust, or four individual 4 ½ inch tartlet crusts. Try this flaky pie crust recipe for excellent results.
For the almond filling, you will need:
- 2/3 cups blanched, slivered almonds
- 1 tbsp. flour
- 4 tbsp. sugar
- · 6 tbsp. butter
- · 1 large egg
Directions:
- Finely grind the almonds and flour together in a food processor. Mix in the sugar and butter.
- Add the egg and mix until the mixture resembles a smooth paste. Pour into the baked pie shell, or distribute evenly among the four tartlet shells.
For the pear filling, you will need:
- 6-8 juicy, ripe pears
- 6 tbsp. butter
- ½ cup sugar
Directions:
- Preheat the oven to 375 F. Peel and core the pears, and slice into quarters.
- In a deep, heavy-bottomed skillet, melt the butter over medium heat. Add the pears and sugar, and cook for 20 minutes, stirring regularly.
- After 20 minutes, increase the heat to medium-high and cook for 15 minutes more, stirring regularly, until the pears take on a deep golden-brown color. (Patience is a requirement for this recipe, as the pears need a long cooking time to release their juices and caramelize. If they are cooked only to a light golden color, they will not have the softness and chewy, caramelized flavor that they do when cooked a little longer. Regular stirring will prevent them from burning.)
- 3. Ladle the pears over the first layer in the pie shells and bake until a toothpick comes out cleanly from the almond filling, about 20-25 minutes. Allow them to cool somewhat, and then serve while still warm. Enjoy!
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