A really great pie, the hazelnut filling has a crunch to it, and is so perfect with the sauteed pears.


Read my Holiday/Winter 2015 issue!

Serves 8

pie crust:


11⁄3 cups plain flour


2 tablespoons sugar


1 stick butter, in pieces


1 egg


1 tablespoon cold water


 


filling:


11⁄4 cups ground hazelnuts


11⁄2 cup sugar


3 egg whites, whipped to a soft peek


4 pears, peeled and cubed


2 tablespoons butter


2 tablespoons sugar


seeds from 1⁄2 vanilla pod

  1. To make the crust, place flour, sugar, and butter in a food processor and blend until mixture looks like breadcrumbs.
  2. Add the egg and cold water and blend until it all comes together.
  3. Wrap in plastic and and refrigerate for 1 hour.
  4. Preheat the oven to 350ºF.
  5. Press the cold dough into a greased (round or square) 9-inch pie tin.
  6. Trim the edges with a knife.
  7. Prick the base with a fork.
  8. Bake for 8 minutes.
  9. In a large bowl mix together hazelnuts, sugar, and egg whites.
  10. Spoon the mixture into the pie and bake for 10 minutes.
  11. Cool on a wire rack.
  12. Place pears, butter, sugar, and vanilla in a pan and cook for 5 minutes.
  13. Pour the mixture over the pie and serve.

TIP:

Photography by Hector Sanchez

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