Amaranth Pear Pie
- 1 cup amaranth flour
- 1 cup unbleached all-purpose flour
- 1 12 cups ground hazelnuts
- 1 teaspoon salt
- 4 ounces butter
- 12 cup sugar
- 4 whole eggs
- 14 cup low-fat buttermilk
- 3 lemons, juice of
- 18 ripe Anjou pears
- 1 cup brown sugar
- 1 tablespoon butter
- Combine the amaranth and all-purpose flours, 1 cup of the hazelnuts, and the salt in a mixing bowl.
- Set aside.
- Place the butter and sugar in the large bowl of a mixer fitted with a paddle attachment and cream for 5 minute With the mixer on low speed, add 3 of the eggs and the buttermilk to the creamed butter.
- Slowly incorporate the dry ingredients and mix until the dough just forms, being careful not to overmix.
- Wrap the dough in plastic wrap and allow to rest for at least 30 minute.
- Place the lemon juice in a large mixing bowl.
- Peel and core the pears, then cut each one lengthwise into 6 even slices.
- Add the pear slices to the mixing bowl with the lemon juice, tossing to coat.
- Sprinkle the brown sugar over the pears and mix well, being careful not to break the slices.
- Set aside.
- Preheat the oven to 375*.
- Beat the remaining egg in a small dish and set aside.
- Grease 2 10-inch pie pans with the 1 tbsp butter.
- Divide the dough into 4 equal parts.
- On a lightly floured surface, roll out one ball of dough into a 10-inch circle, 1/4" thick.
- Line one pie pan with the dough, leaving 1/4" overhang.
- Place half the pear mixture on the dough, being careful not to get any pear on the side of the pan.
- Roll out the second ball of dough to a 1/4" thickness and top the pear filling with this dough, folding the overhanging edge of the first dough over that of the second to seal.
- Crimp the edge of the pie with a fork to completely seal the filling.
- Cut slits into the top crust of the pie and brush the crust with half the beaten egg.
- Sprinkle the top crust with 1/4 cup of the remaining ground hazelnuts.
- Set aside and assemble the second pie in the same manner.
- Place the pies in the preheated oven and bake for 30 to 40 min or until the top crusts are golden brown.
- Remove from the oven and allow to cool 30 min before cutting.
- Serve either warm or at room temperature.
amaranth flour, flour, ground hazelnuts, salt, butter, sugar, eggs, lowfat buttermilk, lemons, pears, brown sugar, butter
Taken from www.food.com/recipe/amaranth-pear-pie-359796 (may not work)