INGREDIENTS

INSTRUCTIONS

Source: Grande Diplome, vol. 11, p. 121  Yield: One 9" pie  9" flan
ring or springform pan; 2-1/2" cookie cutter  Make the pastry dough:
sift the flour with the cinnamon and add the  ground waluts. Add the
butter, sugar, egg, vanilla, and water and  work together until smooth
dough forms. Wrap in plastic wrap and  chill for 1 hour [this step is
necessary to let the dough "rest".  Resting the dough will relax the
flour and keep the dough from  getting tough].  Set oven at 400:F.
Roll out 2/3 of the dough on a lightly floured board and line the flan
ring. Roll out the remaining dough and cut into a circle large enough
to cover the top of the pie; cut a circle with the cookie cutter in
center of the top.  Pare, core, and quarter the pears. Arrange the pear
quarters in the  dough-lined pan, with the thin ends of the pears
meeting in the  center. Cover with the dough circle and press the dough
edges  together to seal them. Brush with a little water and sprinkle
generously with sugar.  Bake the pie in the heated oven for 15 minutes,
then turn down the  heat to 350:F and bake 25-30 minutes longer, or
until the pears are  tender.  Whip the cream until it holds a soft
shape and just before serving,  spoon it into the center opening of the
pie. Serve pie warm or room  temperature.  Posted to JEWISH-FOOD digest
V96 #114  From: Brian Mailman <bmailman@hooked.net>  Date: Mon, 30 Dec
1996 09:48:58 -0800

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