Almond-Pear Pie

• 3 tablespoons butter, softened
• 1 cup plus 3 tablespoons sugar, divided
• 3 eggs, divided
• 1 1/2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons cornmeal
• 1 (750-milliliter) bottle red wine
• 1 (3-inch) cinnamon stick
• 1 star anise
• 3 whole cloves
• 1 (1-inch) slice fresh ginger
• 3 Bosc pears, peeled, cored, and halved
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 3/4 cups half-and-half
• 2 egg yolks
• 1 teaspoon almond extract
• 1 tablespoon butter
• Garnish: rosemary sprig

1. Beat butter and 3 tablespoons sugar at medium speed with an electric mixer until creamy. Add 1 egg, cream, and vanilla; beat just until blended. Gradually add flour and cornmeal; beat just until dough comes together. Shape dough into a ball, cover with plastic wrap, and chill at least 1 hour.
2. Combine 1/4 cup sugar, wine, and next 4 ingredients in a Dutch oven; add pears. Stir in enough water to cover (about 3 1/4 cups). Bring mixture to a simmer over medium heat. Simmer 20 minutes or just until pears are almost tender; drain, discarding poaching liquid. Let cool completely. Slice pears into about 1/2-inch slices. Set aside.
3. Roll dough into an 11-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 375u0b0 for 15 to 20 minutes or until crust is lightly browned. Remove pie weights and foil, and let cool completely.
4. Combine cornstarch, salt, and remaining 3/4 cup sugar in a medium saucepan; whisk in half-and-half. Cook over medium heat, stirring constantly, just until hot. Remove pan from heat. Whisk together egg yolks and remaining 2 eggs in a medium bowl. Gradually whisk one-third hot half-and-half mixture into egg mixture; gradually whisk egg mixture into hot half-and-half mixture. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; whisk in almond extract and 1 tablespoon butter. Let cool 10 minutes.
5. Pour filling into crust, spreading to edges of crust with a spatula. Arrange pear slices over top of filling, and chill at least 1 hour or until set. Garnish, if desired.

butter, sugar, eggs, heavy cream, vanilla, flour, cornmeal, cinnamon stick, anise, cloves, ginger, cornstarch, salt, egg yolks, almond, butter, rosemary sprig

Taken from www.myrecipes.com/recipe/almond-pear-pie (may not work)