Pears are an underrated dessert fruit, according to a local pastry chef. Here they dance in combination with a perfect partner: almonds.

Pear and Almond Pie

Pastry for 9” deep dish pie plate, chilled

Filling:

6 c. peeled, cored and thinly sliced ripe pears

¼ c. plus 2 T. sugar

1 T. fresh lemon juice

1 ½ T. cornstarch

1/8 t. nutmeg

Topping:

1 c. almond meal (finely ground blanched almonds)

¼ c. sugar

3 T. flour

1 t. baking powder

¼ t. salt

¼ c. unsalted butter, cool but not cold

1 large egg

½ t. vanilla

¼ t. almond extract

Roll out pastry and fit into pie plate, creating a high flute. Chill.
Stir together the lemon juice and sugar, then combine with the pear slices, stirring very gently. Set aside and let rest for 10 minutes.
Preheat oven to 400°.
Combine 2 T. sugar, cornstarch and nutmeg, then add to the fruit, stirring gently. Pour the filling into the pie shell, arranging the pear slices to fit snuggly against each other.
Bake for 30 minutes, then reduce the temperature to 375° and bake for another 10 minutes.
Prepare the topping by blending the almond meal, sugar, flour, baking powder and salt in a food processor. Cut the butter into small pieces and sprinkle it over the top of the almond mix. Pulse slightly, just until the mixture is crumbly.
Whisk together the egg, vanilla and almond extract, then add to the food processor and pulse just until the mixture begins to hold together.
After the pie has baked at 375° for 10 minutes, remove it from the oven and carefully distribute the topping over the top, a small spoonful at a time. It will be a little lumpy and uneven!
Return pie to the oven and bake until the top is golden brown, another 22-26 minutes.
Cool for at least 2 hours and serve slightly warm or at room temperature.