Pear Pie With Walnut Crust

FILLING
5 Average-sized firm ripe
-pears; (5 to 6)
2 tb Unbleached white flour
3/4 ts Cinnamon
3 tb Brown sugar; (packed)
(or more to taste)
Grated zest of 1 lemon
1 tb Fresh lemon juice
A pinch of salt

Preparation time: 35 minutes of work, plus 35 minutes to bake Yield: One 9-
or 10-inch pie

A cross between a pie and a tart, this dessert is especially wonderful if
served slightly warm, with lightly sweetened whipped cream or vanilla ice
cream.

D’Anjou, Comice, or Bartlett pears work best in here. You can use Bosc, but
they cook down less, and will remain quite firm even after being baked.

If you like a combination of textures, try mixing 1 or 2 Bosc pears with a
softer variety.

The crust can be made several days in advance. Wrap it in a sealed plastic
bag and store in the refrigerator.

Crust: 1) Generously grease a 9- or 10-inch pie pan with butter.

2) Place the walnuts plus 1/4 cup of the flour in a food processor with the
steel blade attachment – or a blender. Pulse on and off until the nuts are
ground to a fine meal. (If using a blender, grind the nuts in 3 or 4
batches rather than all at once.)

3) Transfer the walnuts to a bowl, and add the remaining flour along with
the sugar, salt, and cinnamon. Mix with a fork until uniformly blended.

4) Add water 1 tablespoon at a time, mixing after each addition, until the
dough holds together when squeezed. (Add just enough water to enable the
dough to adhere, but not so much that it becomes sticky.)

5) Use your hands to press the dough evenly into the bottom and sides of
the buttered pie pan. Set aside while you make the filling.

Filling:

1) Preheat oven to 375?F.

2) Peel and slice the pears, and place them in a medium-sized bowl.
Gradually sprinkle in the flour as you toss the slices gently.

3) Add cinnamon, sugar, lemon zest and juice, and salt. Stir gently.

4) Spread the filling into the unbaked crust. Bake for 35 minutes.

5) Serve the pie warm, with vanilla ice cream or lightly-sweetened whipped
cream on the side.