Pear-Nut Pie -

Pear-Nut Pie

Ingredients

FOR THE PASTRY:

1 cup (250 ml/125 g) pastry flour
1⅓ cups (325 ml/125 g) ground hazelnuts
1 tsp (5 ml) baking powder
3 tbsp (45 ml) sugar
Pinch salt
1 tsp (5 ml) grated orange zest
⅓ cup (75 ml/80 g) butter
1 egg

FOR THE FILLING:

5 medium pears (about 2 lb/900 g)
¾ cup (175 ml) dry white wine
1 tbsp (15 ml) sugar
1 small piece lemon zest
¾ cup (175 ml/100 g) chopped walnuts
¼ cup (50 ml/50 g) crème fraîche or sour cream
1 egg

Details

Serves: 12

Method

Combine flour, ground hazelnuts, baking pow­der, sugar, salt, orange zest, butter and egg. Knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350^°F (180^°C). Grease a 10 inch (25 cm) spring­form pan. Roll out the dough ⅔ larger than the pan. Line the bottom and press into the sides. Cover with parchment paper and pie weights, and bake for 20 minutes. Cool, then remove paper and weights.

Peel and slice the pears and cook with the wine, lemon zest and sugar for 5 minutes. Drain and leave to cool.

Sprinkle walnuts over the partially baked crust, then arrange the pear slices. Whisk together the crème fraîche and egg and spread over the pears.

Roll out the remaining dough to fit the pan and place over the filling. Press down to form an edge and pierce several holes in the top. Bake for 25 minutes. Leave to cool. Cut into 12 pieces and serve.

Per serving:- approx. 314 calories 25 g protein, 21 g fat, 24 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods