This pie won third prize in CUESA’s Fall Pie Contest at Jack London Square Farmers Market Harvest Festival on October 30, 2016.

Crust

INGREDIENTS

1¾ cups flour
¼ cup finely ground hazelnuts
½ teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, cold, cubed
½ cup ice cold water

PREPARATION

Combine the dry ingredients. Gradually cut in the butter with your fingers or a pastry cutter until pea sized or so. Add in the cold water to form a loose shaggy dough. Take small pieces of the dough and use the heel of your hand to smear the dough in pieces on a cold work surface. Use a bench scraper to accumulate the pieces and gently form a round flattish disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

When ready to bake, blind bake the rolled out crust for approx 15 minutes, or until lightly golden before filling and baking completely.

Pears & Custard

INGREDIENTS
1 tablespoon flour
6 tablespoons sugar
1 large egg + 1 egg yolk, beaten
⅓ cup heavy cream
¼ cup whole milk
¼ teaspooon salt
¼ teaspoon cardamom
Pinch of nutmeg
4 to 5 medium firm(ish) pears, peeled and sliced about ¼-inch thick

PREPARATION

Whisk together the flour and sugar. Whisk in the eggs, cream, milk, and spices. Add the pears and toss to coat.

Crumb

INGREDIENTS

¼ cup unsalted butter
Scant ¼ cup ground hazelnuts
½ cup flour
3 tablespoons sugar
3 tablespoons brown sugar
Hearty pinch of cinnamon
Heartier pinch of cardamom
Hearty pinch of flaky salt
Pinch of nutmeg

PREPARATION

Preheat the oven to at 375°F.

Mix dry ingredients together until evenly distributed. Work in the butter until it reaches a crumbly consistency.

Fill the parbaked crust with the pears and custard. Top with crumble mixture. Bake at 375°F for 40 to 50 minutes, or until golden brown and delicious!

Enjoy warm, with vanilla or cardamom ice cream, or cold, or however you like. :) This pie keeps just fine at room temperature.