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Raspberry and Pear Frangipane

Recipe By: Grace Thatcher
Year Submitted: 2016
Winner Second Place


2C. flour
1/2t. salt
10T. Crisco shortening
3-4T. cold water

Raspberry jam
2-12 oz bags frozen raspberries
26g sure gel
3C sugar
1/2t butter

Vanilla wafer cookies
1/2C butter softened
1C sugar
1 egg
2T vanilla extract
1 1/3C all purpose flour
3/4t baking powder
1/4t salt

Poached pears
1 750ml bottle white wine, riesling
4 ripe pears
1t vanilla bean paste
3/4C sugar
1C water

1/2C unsalted butter
1/2C sugar
1 egg
1C coarsley ground blanched almonds
1/2C ground vanilla wafer cookies
1/4t almond extract



Into a large mixing bowl sift together the flour and salt, add all of the Crisco shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time, and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using.

Prepare pie crust in a 11 inch tart pan and prebake for 10-15 minutes at 425 degrees.

Raspberry jam
Put frozen berries in a sauce pan and heat on medium until the berries are soft. Run through a food mill and return to the saucepan. There should be 2 1/2C of puree. Add the sure gel and bring to a boil. Add the sugar and return a boil for 1 min stirring constantly the whole time. Run through a fine sieve to remove seeds and cool. Measure1/2C and spread on bottom of crust.

Vanilla Wafer Cookies
Preheat the oven to 350 degrees.
Beat butter and sugar in a stand mixer until light and fluffy; beat in egg and vanilla until incorperated. Combine flour, baking powder and salt in a bowl and mix the dry ingredients thoroughly into the butter mixture. Drop cookies on a half sheet pan fitted with a silpat sheet, about 2 inches apart 1t at a time. Bake for 12 to 15 minutes. Cool on a wire rack and reserve for later.

Poached pears
Peal, halve and core pears. Pour wine into med pot and add sugar and vanilla. Bring to a boil and cook for 5 minutes. Reduce the heat and add the pears. Simmer for 20 to 30 minutes or until the pears are soft. Remove the pears and reduce the sauce by half. Reserve till later.

Toast 1C slivered almonds in 325 deg oven until slightly browned and cool. Put almonds in a food processor and pulse until they resemble coarse meal. Cream the butter and sugar until very smooth. Add the egg and mix lightly then add the rest of the ingredients and mix well. Pour the batter over the jam and carefully smooth. Take the pears and slice in very thin slices and fan slightly. Place the pears evenly on top of the frangipane layer. Bake at 350 for 45 to 50 minutes until the frangipane is golden brown. Remove from the oven and cool completely. Brush reserved poaching liquid on the pears and serve.