“From "Grains, Rice and Beans" cookbook.”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the amaranth and all-purpose flours, 1 cup of the hazelnuts, and the salt in a mixing bowl. Set aside.
  2. 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.
  3. 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.
  4. Preheat the oven to 375*.
  5. Beat the remaining egg in a small dish and set aside.
  6. 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.
  7. 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.

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