Directions:
- Make crust: Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
- Make filling: Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
- Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.63 Kcal (2230 kJ) | ||
| Calories from fat | 194.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 33% | |
|---|---|---|---|
| Cholesterol | 40.12mg | 13% | |
| Sodium | 232.24mg | 10% | |
| Potassium | 307.55mg | 7% | |
| Total Carbs | 76.09g | 25% | |
| Sugars | 26.92g | 108% | |
| Dietary Fiber | 7.82g | 31% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 191.99 Kcal (804 kJ) | ||
| Calories from fat | 70.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 33% | |
|---|---|---|---|
| Cholesterol | 14.46mg | 13% | |
| Sodium | 83.71mg | 10% | |
| Potassium | 110.86mg | 7% | |
| Total Carbs | 27.43g | 25% | |
| Sugars | 9.7g | 108% | |
| Dietary Fiber | 2.82g | 31% | |
| Protein | 2.64g | 15% | |
| Vitamin C | 3.8mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 25.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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