Adapted from Still Life with Menu
Preparation time: 35 minutes of work, plus 35 minutes to bake
Yield: One 9- or 10-inch pie

golden pearsA cross between a pie and a tart, this dessert is especially wonderful if served slightly warm, with lightly sweetened whipped cream or vanilla ice cream.

D'Anjou, Comice, or Bartlett pears work best in here. You can use Bosc, but they cook down less, and will remain quite firm even after being baked. If you like a combination of textures, try mixing 1 or 2 Bosc pears with a softer variety.

The crust can be made several days in advance. Wrap it in a sealed plastic bag and store in the refrigerator.

A little softened butter for the pan
2 cups walnuts
1/2 cup unbleached white flour
3 tablespoons (packed) brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
About 3 tablespoons water (as needed)

1) Generously grease a 9- or 10-inch pie pan with butter.
2) Place the walnuts plus 1/4 cup of the flour in a food processor with the steel blade attachment – or a blender. Pulse on and off until the nuts are ground to a fine meal. (If using a blender, grind the nuts in 3 or 4 batches rather than all at once.)
3) Transfer the walnuts to a bowl, and add the remaining flour along with the sugar, salt, and cinnamon. Mix with a fork until uniformly blended.
4) Add water 1 tablespoon at a time, mixing after each addition, until the dough holds together when squeezed. (Add just enough water to enable the dough to adhere, but not so much that it becomes sticky.)
5) Use your hands to press the dough evenly into the bottom and sides of the buttered pie pan. Set aside while you make the filling.

5 or 6 average-sized firm, ripe pears
2 tablespoons unbleached white flour
3/4 teaspoon cinnamon
3 tablespoons (packed) brown sugar (or more, to taste)
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
A pinch of salt

1) Preheat oven to 375°F.
2) Peel and slice the pears, and place them in a medium-sized bowl. Gradually sprinkle in the flour as you toss the slices gently.
3) Add cinnamon, sugar, lemon zest and juice, and salt. Stir gently.
4) Spread the filling into the unbaked crust. Bake for 35 minutes.
5) Serve the pie warm, with vanilla ice cream or lightly-sweetened whipped cream on the side.
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