Pear Pie

Zutaten

• 1/2 cup dry roasted almonds
• 1 1/2 tbsp granulated sugar
• 1 1/2 cups unbleached all purpose flour
• 1 tsp salt
• 1 stick butter, cut into 1/2 inch chunks
• 1 1/2 tbsp vegetable shorting
• 4 tbsp cold water
• 1 tbsp fresh lemon juice
• The grated zest from 1 large lemon
• 7 cups (about 6 large) ripe bartlett pears, peeled, cored and cut into 1/4 inch slices
• 1/3 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 tbsp quick cooking tapioca
• 2 tbsp cornstarch
• 1/4 cup sorghum syrup
• 2 tsp pure vanilla extract
• 2 tbsp pear brandy
• 2 tbsp butter
• 1 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 6 tbsp butter, melted

Zubereitung

1. 1

   Put the almonds and sugar in the bowl...: Put the almonds and sugar in the bowl of a food processor and pulse until almost, but not quite, the consistency of flour.

2. 2

   Add the flour and salt and pulse briefly...: Add the flour and salt and pulse briefly to blend. Add the butter and shortening and pulse a few times just until the mixture resembles coarse meal.

3. 3

   Dump the mixture into a medium size bowl...: Dump the mixture into a medium size bowl and sprinkle the water over the mixture. Gently mix with your hands, tossing and squeezing the mixture between your fingers just until all the dry ingredients are moistened and the dough holds together. Do not knead. Add an additional teaspoon or two of cold water if necessary to form a cohesive dough.

4. 4

   Transfer the dough to a ziplock bag or...: Transfer the dough to a ziplock bag or wrap in plastic wrap and chill in the refrigerator for 30 minutes. (You can leave the dough in the refrigerator longer than 30 minutes, up to 1 week, but it will very cold and difficult to work with. Let it sit out on the counter for 30-45 minutes before rolling out.)

5. 5

   Roll out the dough into a 12 inch...: Roll out the dough into a 12 inch circle between two pieces of wax paper. Gently peel off the top sheet of wax paper and invert the bottom sheet of wax paper, with the dough, into a pie plate.

6. 6

   Partially bake the pie shell according to these...: Partially bake the pie shell according to these instructions.

7. 7

   Preheat the oven to 400 degrees.

8. 8

   Put the lemon juice and zest into a...: Put the lemon juice and zest into a medium heavy bottom sauce pan, add the sliced pears and toss to combine. Sprinkle the sugar, cinnamon, nutmeg, salt, tapioca and cornstarch over the pears and toss gently to combine. Pour the sorghum syrup over the mixture and cook over medium heat, stirring constantly (but gently) until the mixture thickens and boils.

9. 9

   Remove from the heat and stir in the...: Remove from the heat and stir in the vanilla and pear brandy. Pour into the partially baked pie shell. Dot the surface of the pie with the chunks of butter. Place the pie onto a baking sheet to catch any drips and bake, uncovered, for 35 minutes. While the pie is baking, make the crumb topping.

10. 10

    In a medium size bowl, add all the...: In a medium size bowl, add all the topping ingredients except the butter and stir to combine. Pour in the melted butter and mix with your hands just until all the dry ingredients are moistened. Cover until ready to use.

11. 11

    After the pie has baked for 35 minutes,...: After the pie has baked for 35 minutes, remove from the oven and cover the pear pie filling with the crumb topping, squeezing the topping with your hands as you do so to create some large chunks.

12. 12

    Return the pie to the oven and bake...: Return the pie to the oven and bake for an additional 35 minutes, until the crumb topping is golden brown and the pear pie filling is bubbling slightly.

13. 13

    Remove the pear pie from the oven and...: Remove the pear pie from the oven and let cool completely on a wire rack.