Pear & Almond Croustade (Pie)
- Source
- Recipe card (handwritten)
- Serves
- 4-5
- Cook
- 20-25 min
Ingredients
- Pastry for single pie crust
- 4 ripe but firm pears, peeled, cored & sliced
- 1/4 c. apricot preserves
- 2 Tbsp. brown sugar
- 2 Tbsp. cornstarch
- 3/4 tsp. almond extract
- 1/2 tsp. cinnamon
Topping:
- 2 Tbsp. flour
- 1 1/2 Tbsp. butter
- 2 Tbsp. sliced almonds
Steps
- Preheat oven to 400°.
- Lay pastry flat on a large parchment-lined baking sheet and set aside. Place pears in a medium bowl and add preserves, brown sugar, cornstarch, extract and cinnamon; toss well to coat pears with mixture.
- Mound pears in the center of the pastry and gather up the edges to form a 2" rim of pastry around the outside.
- In a small bowl, stir together the flour, butter and brown sugar until crumbly; sprinkle over opening, top with almonds.
- Bake 20-25 min. at 350° until lightly brown. Let cool 30 min. to firm before cutting.
Notes
Temp/time noted on card: 350°F, 20-35 min (bake step also references 400° for preheat before assembly — likely 400° to start, reduced or held at 350° for the actual bake per instructions). Serves 4-5.