*  Exported from  MasterCook  *

                        Pear, Honey and Walnut Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For dough:
   2      cups          all-purpose flour -- unbleached
     1/2  cup            -- plus
   2      tablespoons   unsalted butter -- (1 1/4 sticks)
                        room temperature for hand mixing
                        or cold -- cut in small pieces
                        for food processor
   2      tablespoons   granulated sugar
   1                    egg -- lightly beaten
   5      tablespoons   dry white wine -- chilled
                        For filling:
   2      tablespoons   unsalted butter -- (1/4 stick)
                        plus more to prepare pan
   3      pounds        Bosc pears -- (to 3 1/2 pounds)
                        firm, peeled, cored
                        and -- cut in small chunks
     1/4  cup           granulated sugar
     1/2  teaspoon      cinnamon
   1                    lemon zest -- grated
   1      cup           Marsala wine -- such as
                        Florio or Pellegrino
     1/2  cup           honey
   1      cup           walnuts -- finely chopped
   8                    amaretti di Saronno
                        cookies -- finely crumbled
   2      tablespoons   all-purpose flour -- unbleached
   1                    egg -- lightly beaten

To prepare dough: In a medium-size bowl or in food processor
fitted with metal blade, mix flour and butter until crumbly.
Add sugar, egg and 4 tablespoons wine; mix into a soft dough. 
Add remaining 1 tablespoon wine if dough is too dry.
 (If you use a food processor, remove dough when it is loosely gathered around blade.)
 Shape dough into 2 balls, one a bit larger than the other, 
wrap tightly in plastic wrap and refrigerate for 1 hour or until ready to use. 

To prepare filling: 
Heat 2 tablespoons butter in a large skillet over medium heat. 
Add pears, sugar, cinnamon, lemon zest and wine.
 Cook, uncovered, stirring occasionally, until
wine is reduced to a thick syrup and pears are tender but 
still firm to the bite, 8 to 10 minutes.
 Transfer to a bowl; let cool completely.
 Add honey, walnuts, amaretti and flour to cooled pears.
 Mix well to combine. Refrigerate mixture until ready to use.

 Preheat oven to 375 degrees.
 Butter a 10-inch tart pan that has a removable bottom.
 On a lightly floured surface, roll out larger ball of dough to a 
12-inch circle. Place dough in prepared tart pan; press
gently and evenly into pan. Let excess dough hang over rim of pan
. Prick bottom of pastry shell in several places with a fork so 
that pastry will not puff up while baking.

Fill pastry shell with pear mixture; smooth top with a spatula.
 Roll out remaining ball of dough and lay it over filling. 
Trim excess dough; combine the edges of the bottom and top crusts
 and fold over to form a border. Pinch border with your fingers to seal. 
Brush top crust with beaten egg; prick
crust with a fork in several places to allow steam to escape
while pie is baking. Bake until crust is golden brown, 30 to 35 minutes.

 Remove pie from oven and let stand for 15 to 20 minutes, 
then remove sides from pan and place pie on a serving platter. 
Let cool completely before serving. 

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