Almond-Pear Pie
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INGREDIENTS Pastry for one (9-inch) pie shell
CUSTARD FILLING
1/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
1-1/2 cups milk
3 egg yolks, slighty beaten
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup almond paste
1 (1 pound-14-ounce) can pear halves, well drained
1/3 cup apricot preserves, melted
1/2 cup heavy cream
2 tablespoons confectioners' sugarOn very lightly floured pastry cloth, with a stockinette-covered rolling pin, roll pastry with light strokes from center to edge to an 11-inch circle. Trim to make even edge. Fold in half. With fold in center, place in a 9-inch pie plate. Preheat oven to 450 degrees.
Unfold pastry; fit into pie plate, pressing toward center to eliminate air bubbles under crust and to reduce shrinkage. Fold under edge of crust; press in an upright rim. Crimp edge decoratively. Prick surface evenly with fork. Refrigerate about 1/2 hour.
Bake shell 8 minutes, or until golden-brown. Cool on wire rack.
MAKE FILLING - In small saucepan, mix granulated sugar, salt and cornstarch with wooden spoon. Stir in milk. Cook, stirring, over medium heat until mixture thickens and begins to boil; boil 1 minute.
Stir a little hot mixture into egg yolks; pour back into saucepan. Cook, stirring constantly, until mixture is thick and bubbly. Stir in extracts. Remove from heat. Pour into medium bowl; place waxed paper directly on surface. Refrigerate 1 hour.
TO ASSEMBLE - Roll almond paste between 2 sheets of waxed paper into a 6-inch circle. Remove top sheet. Invert paste on bottom of pie shell; remove paper. Spread with custard. Arrange well-drained pears around edge. Brush with melted preserves.
In small bowl, beat heavy cream with confectioners' sugar until stiff. Fill pastry bag with number-6 star tip with whipped cream; pipe swirls between pear halves and in center of pie. Refrigerate 2 hours.
Makes 8 servings