Pear hazelnut sour cream pie


1 cup hazelnuts
2 tbsp unsalted butter
2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced
1/2 vanilla bean or 1 tsp vanilla ext.
1/2 cup granulated sugar
1/4 cup all purpose flour

1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 large egg
1 cup sour cream
pinch of salt
1/2 cup brown sugar, packed
1/2 tsp vanilla extract

1 tbsp lemon zest
1 pie shell

How to prepare

1. Preheat oven to 350 degrees f.
2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside.
3. In a heavy 10 or 12″ skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears and saut

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