Amaretto peach and pear pie
Pies
Italian cuisine
This is one of my favorites - an adaptation of Dorie Greenspan's French Pear Tart. It works well as both a pie and a tart. I use a trusty old recipe for a buttery crust - blind baking first ensures the crust doesn't get soggy and stays crisp. This is layered with an almond cream to which I add Amaretto for luxury and cinnamon for warmth. Over this go pear and peach slices - a welcome to fall and the last reminiscence of summer. I cover it with dough cutouts, a trick I owe to Melissa Clark, though a lattice crust works just as well. I used a maple leaf cookie cutter for this pie : ) - Heena
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