Almond-Pear Pie

Name: Almond-Pear Pie
Ingredients: 3 tablespoons butter, softened; 1 cup plus 3 tablespoons sugar, divided; 3 eggs, divided; 1 1/2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1 cup plus 2 tablespoons all-purpose flour; 2 tablespoons cornmeal; 1 (750-milliliter) bottle red wine; 1 (3-inch) cinnamon stick; 1 star anise; 3 whole cloves; 1 (1-inch) slice fresh ginger; 3 Bosc pears, peeled, cored, and halved; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1 3/4 cups half-and-half; 2 egg yolks; 1 teaspoon almond extract; 1 tablespoon butter; Garnish: rosemary sprig

20 ingredients

5 steps

Ingredients

3 tablespoons butter, softened
1 cup plus 3 tablespoons sugar, divided
3 eggs, divided
1 1/2 tablespoons heavy cream
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornmeal
1 (750-milliliter) bottle red wine
1 (3-inch) cinnamon stick
1 star anise
3 whole cloves
1 (1-inch) slice fresh ginger
3 Bosc pears, peeled, cored, and halved
3 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups half-and-half
2 egg yolks
1 teaspoon almond extract
1 tablespoon butter
Garnish: rosemary sprig

Directions

1

Beat butter and 3 tablespoons sugar at medium speed with an electric mixer until creamy. Add 1 egg, cream, and vanilla; beat just until blended. Gradually add flour and cornmeal; beat just until dough comes together. Shape dough into a ball, cover with plastic wrap, and chill at least 1 hour.
2

Combine 1/4 cup sugar, wine, and next 4 ingredients in a Dutch oven; add pears. Stir in enough water to cover (about 3 1/4 cups). Bring mixture to a simmer over medium heat. Simmer 20 minutes or just until pears are almost tender; drain, discarding poaching liquid. Let cool completely. Slice pears into about 1/2-inch slices. Set aside.
3

Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 375° for 15 to 20 minutes or until crust is lightly browned. Remove pie weights and foil, and let cool completely.
4

Combine cornstarch, salt, and remaining 3/4 cup sugar in a medium saucepan; whisk in half-and-half. Cook over medium heat, stirring constantly, just until hot. Remove pan from heat. Whisk together egg yolks and remaining 2 eggs in a medium bowl. Gradually whisk one-third hot half-and-half mixture into egg mixture; gradually whisk egg mixture into hot half-and-half mixture. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; whisk in almond extract and 1 tablespoon butter. Let cool 10 minutes.
5

Pour filling into crust, spreading to edges of crust with a spatula. Arrange pear slices over top of filling, and chill at least 1 hour or until set. Garnish, if desired.