I love any reason to bake and April is still cool enough, at least in Arizona, to still do some baking! I love special occasions for baking, and Holiday’s are a great excuse to do it.

Anytime we gather together as family and friends, it’s really an excuse for baking. Food, unlike anything else, really brings us together and creates memories that last a long time. Isn’t it funny how a taste of a certain food can bring someone we love right back into our lives. We can almost see them as we taste the foods that remind us of them. Is that not the reason for creating food based traditions, to establish links that last a lifetime.

Pies are that way for me. I eat a pie and my great grandmother comes to mind. She was a great pie maker, as was my grandmother and mother. My great grandmother made the best pie dough ever, and she treated us with tarts every day after school. Tarts were her pie dough cut with biscuit cutters and topped with her homemade jam and baked in the oven. I loved them and I especially love the memory.

Pies are the ultimate memory making food. Pies can be a heart warming comfort food that can trigger memories years after the last crumb has been licked off the plate. With Easter coming, I wanted to share with you one of my favorite pie recipes. I hope you enjoy this pie and that it will become a memory maker for you. Happy Eating!

Chef Brad ~ America’s Grain Guy

Ingredients (Almond Cream):
1/2 cup Butter, browned
2 Eggs
1/2 cup Sugar
1 cup Honeyville Blanched Almond Flour
1/4 cup Spelt Flour
Pinch of Salt
1 tsp Almond Extract

3 Large Egg Yolks
1/3 cup Heavy Cream
2 cups Spelt Flour, sifted
1 cup Honeyville Blanched Almond Flour
2 sticks Butter, chopped in small cubes
1/4 cup Sugar
1/4 tsp Salt

Directions (Almond Cream):
Place all ingredients in a food processor and process until smooth.

Keep in the refrigerator until ready to use.

In separate bowl whisk together cream and eggs. In food processor, add flour, sugar, and salt. Pulse, add butter, and pulse in flour. Drizzle cream mixture until combined. Just enough to bring the dough together. Do not over work. Divide into 2 pieces and wrap in plastic wrap. Place in refrigerator and cool.

Pear Pie:

In a tart pan, press 1/2 recipe of sweet dough.

Press on top of sweet dough 1/4 to 1/2 almond cream.

On top of almond cream place 3/4 cup fig jam and place peeled pears that have been cored and sliced on top of jam. Brush with butter or cream and place in a 375 degree oven and bake for 40 minutes, or until golden brown.

Let cool, slice and serve.