Walnut Pear Pie

• 1 1/2 pounds pears
• 1 tablespoon sugar
• 1/2 cup heavy cream, whipped
• 1 3/4 cups flour
• 1/2 cup finely ground walnuts
• 1 teaspoon cinnamon
• 1 egg
• 23 cup sugar
• 5 ounces unsalted butter

1. Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour.
2. Chill for 30 minutes or until firm.
3. Roll out two-thirds of the dough and line the pan with it.
4. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan.
5. Cover the center with slices of the remaining pears.
6. Roll out the remaining dough to around the same diameter as the top of the pan.
7. Using a cutter, cut a circle out of the center of the round leaving a ring.
8. Brush the edge of the bottom pastry layer lightly with water.
9. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough.
10. Brush the ring with water and sprinkle with the sugar.
11. Chill for 10 to 15 minutes, so the pastry is firm.
12. Meanwhile set the oven to 350 degrees.
13. Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender.
14. Unmold the pie and serve warm.
15. Just before serving, pour the whipped cream into the center.

pears, sugar, heavy cream, flour, ground walnuts, cinnamon, egg, sugar, butter

Taken from cooking.nytimes.com/recipes/3207 (may not work)