Pear Pie with Almond Topping

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Pear Pie with Almond Topping
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Health Score:
50 / 100
1 hr

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie259 cal.(12 %)
Protein5 g(5 %)
Fat13 g(11 %)
Carbohydrates32 g(21 %)
Sugar added9 g(36 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.7 mg(23 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0 mg(0 %)
Folate16 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C4 mg(4 %)
Potassium190 mg(5 %)
Calcium21 mg(2 %)
Magnesium28 mg(9 %)
Iron0.7 mg(5 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.3 g
Uric acid22 mg
Cholesterol37 mg
Complete sugar18 g


For the dough
50 grams chopped almonds
200 grams Pastry flour
50 grams brown sugar
1 packet Vanilla sugar
100 grams butter
1 medium egg
For the topping
1 slice Whole grain cracker
50 grams raisins
1 Tbsp sherry
50 grams sugar
50 grams chopped almonds
1 tsp butter
4 Pear
0.5 lemons (juiced)
How healthy are the main ingredients?

Kitchen utensils

1 Skillet, 1 Mixing bowl, 1 piece Plastic wrap, 1 Pot, 1 pie plate (30 cm diameter), 1 Brush, 1 Rolling pin, 1 Cookie cutter

Preparation steps


For the dough, toast almonds in a dry skillet, pour onto a plate and let cool. Mix flour, sugar and vanilla in a mixing bowl. Add almonds, butter in pieces and egg and mix everything quickly until dough is smooth. Wrap dough in plastic wrap. Refrigerate for 1 hour.


For the topping, crumble crackers. Mix raisins with sherry in a small bowl. Heat crackers with sugar, almonds and butter in a pot until toasted and sugar is slightly caramelized, then pour on a plate and let mixture cool completely. Peel pears, quarter and remove core, then cut into thin slices. Brush pear slices with lemon juice.


On a floured surface, roll out half the dough in a circle. Line pie dish (30 cm diameter) with dough, leaving a little dough extending about 1 inch past the edge of pan. Pierce flat part of dough several times with a fork. Arrange pear slices over crust. Chop almond brittle, then spread half of brittle and raisins over pears. 


Roll out remaining dough in a circle slightly larger than pan and place over filling. Trim edges so that dough extends past edge of pan. Roll the edge of the top dough under the edge of the bottom dough. Pinch edges to seal. Cut small decorative designs in crust. Brush underside of decorative dough pieces with a little water and place on dough surface. Brush dough surface with a little water. Sprinkle with remaining brittle. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), about 35 minutes. To serve, cut into pieces.