Pear Pie with Almond Topping
- 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 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.