Pear & Almond Frangipane Pie - This pear and almond frangipane pie slices into clean, bakery-style wedges with a crisp, buttery crust and a plush, creamy almond filling. The pears turn tender and jammy at the edges while staying silky in the center, balancing fruit brightness against toasted, nutty richness. The top bakes to a golden sheen with caramelized pear tips and a lightly crisp surface that gives way to a soft, velvety crumb. It is an excellent make-ahead dessert because it sets as it cools and tastes even better the next day.

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Pear & Almond Frangipane Pie - This recipe works because it separates two common pie problems—soggy crust and loose filling—and solves them with simple, reliable technique. Frangipane is naturally thick, but it can still bake up heavy if the butter and sugar are not properly creamed or if the almond mixture is overmixed once eggs are added. After testing different mixing styles, I found that creaming the butter and sugar until noticeably lighter, then adding eggs slowly, creates a stable emulsion that bakes into a tender, creamy interior instead of an oily or dense layer. Almond flour provides structure while keeping the texture soft, and a small amount of all-purpose flour helps the frangipane set into slices that hold their shape. Pears carry a lot of moisture, so the key is choosing ripe-but-firm fruit, slicing evenly, and letting the oven drive off excess water without flooding the crust. A short blind bake gives the base a head start, which guarantees flake and prevents a pale, soft bottom. This shows how basic ingredients create something special: butter, sugar, eggs, and almonds become a restaurant-style filling once you respect temperature and mixing cues. The method is straightforward but delivers professional results because each step is built around observable changes—lightened butter, glossy batter, fragrant almond aroma, and a top that turns bronze while the center springs back slightly. This aligns with my focus on technique over complexity: learn what the batter should look like, bake until the right cues appear, and you can make certain the pie will slice cleanly and taste balanced every time. If you have ever had frangipane that felt greasy or underbaked, the fix is almost always in the mixing and bake: keep ingredients cool but workable, cream with intention, and bake until the center is set, not just “not liquid.” A final brush of warmed jam is optional, but I love it because it develops flavor with a gentle fruit gloss that makes the pears look as good as they taste.

Dietary Notes

✓ Make-Ahead Friendly
✓ Bakery-Style Slices
✓ Naturally Nutty Flavor
✓ Holiday Table Ready

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Why You'll Love This

Creamy Almond Center: Proper creaming and emulsifying create a velvety frangipane that bakes tender, not heavy.
Crisp, Flaky Base: A short blind bake guarantees a golden bottom crust even with juicy pears.
Balanced Sweetness: Pear brightness and toasted almonds build flavor without tasting sugary.
Elegant but Approachable: Simple ingredients and clear cues deliver a restaurant-style dessert with repeatable results.

Pear & Almond Frangipane Pie

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 45min

❄️ Cool Time: 240

🔥 Cook Time: 60min

🥨 Yield: 10

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 1/2 cups all-purpose flour
1 tsp fine sea salt
1 tbsp granulated sugar
1 cup (2 sticks) unsalted butter, very cold and cubed
6 to 8 tbsp ice water
1/2 cup (1 stick) unsalted butter, cool room temperature
2/3 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups almond flour (finely ground blanched almonds)
2 tbsp all-purpose flour
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp lemon zest
3 medium pears, peeled, halved, cored, and thinly sliced
2 tbsp apricot jam, warmed (for glaze)
2 tbsp sliced almonds, lightly toasted

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✏️

all-purpose flour Measure flour with a light scoop and level so the crust stays tender instead of dry. Once water is added, mix only until it holds together; too much mixing develops gluten and reduces flaky layers.
fine sea salt Salt builds flavor so the crust and filling taste balanced, not flat. It also keeps the sweet almond notes from reading cloying, which makes the overall bite feel more restaurant-style.
granulated sugar A small amount of sugar helps the crust caramelize for better color and a crisp edge. It supports browning without making the dough sweet, which keeps the pear and almond flavors in focus.
unsalted butter, very cold and cubed Keep this butter very cold so it stays in distinct pieces; those pieces melt and create steam pockets that form flaky layers and a tender crumb. If the dough warms, chill it so the butter does not smear and turn the crust tough.
ice water Add ice water gradually so the dough hydrates without becoming sticky. Controlled hydration supports a flaky texture and prevents overworking, which is the most common reason pie crust turns dense.
unsalted butter, cool room temperature This butter should be cool but pliable so it creams smoothly with sugar and forms a stable emulsion. If it is too warm, the frangipane can bake greasy; if too cold, it will not aerate and the crumb turns heavy.
granulated sugar Sugar does more than sweeten; when creamed with butter it creates tiny air pockets that lift the filling into a tender, creamy interior. Cream until lighter in color so you get a soft, velvety texture instead of a compact layer.
eggs, room temperature Room-temperature eggs blend more easily, helping the batter emulsify into a glossy mixture that bakes evenly. Add them slowly to avoid splitting, which can cause oily streaks and a less tender crumb.
almond flour (finely ground blanched almonds) Use finely ground almond flour for a creamy, smooth frangipane; coarse meal can taste gritty. Almond flour sets into a tender crumb while delivering toasted, nutty flavor that pairs naturally with pears.
all-purpose flour A small amount of flour helps the filling set so slices hold their shape after cooling. It supports structure without drying the frangipane, keeping the center soft and creamy rather than cakey.
vanilla extract Vanilla builds flavor by rounding the almond and butter notes and making the filling taste fuller. Add it after the eggs so the aroma stays clear and the mixture remains smooth.
almond extract Use a restrained amount; almond extract is powerful and can taste bitter if heavy-handed. A small splash boosts the toasted almond profile and makes the pie smell bakery-style as it bakes.
lemon zest Lemon zest adds bright lift that keeps the rich frangipane from feeling heavy. It also complements pear sweetness and helps the overall flavor taste cleaner and more defined.
pears, peeled, halved, cored, and thinly sliced Choose ripe-but-firm pears so they turn tender without releasing too much water into the filling. Slice evenly so they bake at the same rate; uneven slices can leave watery spots and prevent a clean set.
apricot jam, warmed (for glaze) Warm the jam until just fluid so it brushes into a thin, glossy layer without clumps. The glaze adds gentle fruit tang and a polished finish while helping the pear surface stay shiny, not dry.
sliced almonds, lightly toasted Toast the almonds briefly until fragrant and lightly golden to build flavor and add crisp texture. Sprinkle after glazing so they stay crunchy and do not soften from steam.

list_alt Instructions

1

Step 1: Whisk 2 1/2 cups flour, salt, and 1 tablespoon sugar in a large bowl until evenly combined - this distributes seasoning so the crust tastes balanced and bakes evenly.
2

Step 2: Cut in the very cold butter cubes until you see pea-size pieces and a few thin shards - visible butter pieces melt into steam pockets, which is what creates crisp, flaky layers.
3

Step 3: Drizzle in ice water 1 tablespoon at a time, tossing with a fork until the dough holds together when pressed - gradual hydration prevents toughness and keeps the crumb tender.
4

Step 4: Form the dough into two discs, wrap tightly, and chill at least 60 minutes - resting relaxes gluten and re-chills butter so the crust does not shrink and stays flaky.
5

Step 5: Roll one disc into a 12-inch circle, fit into a 9-inch pie dish, and chill 15 minutes, then line with parchment and weights and blind bake at 375°F for 18 minutes - this sets the base and guarantees a crisp bottom under the moist filling.
6

Step 6: Remove weights, dock the bottom lightly, and bake 6 to 8 minutes more until the surface looks dry and lightly golden - a short second bake prevents a soggy center and builds crust flavor.
7

Step 7: Cream 1/2 cup butter and 2/3 cup sugar for 3 to 4 minutes until visibly lighter and fluffy - this incorporates air and forms the foundation for a creamy, tender frangipane.
8

Step 8: Beat in the eggs one at a time until the mixture looks smooth and glossy, then mix in vanilla, almond extract, and lemon zest - slow additions help emulsify so the filling bakes set, not greasy.
9

Step 9: Fold in almond flour and 2 tablespoons flour just until no dry pockets remain - gentle mixing keeps the texture velvety and avoids a heavy, dense crumb.
10

Step 10: Spread the frangipane into the warm crust, fan the sliced pears over the top, and bake at 350°F for 40 to 45 minutes until deeply golden and the center springs back slightly - the set cue guarantees clean slices and fully baked filling.
11

Step 11: Cool at least 4 hours, then brush with warmed apricot jam and sprinkle toasted sliced almonds - resting lets the filling finish setting and the glaze adds a polished, bakery-style finish.

Nutrition Facts

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Calories 520

Protein 8g

Carbs 55g

Fiber 4g

Sugar 26g

Fat 30g

Sodium 290mg

Potassium N/A

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Serving Suggestions

Serve this pie at cool room temperature so the frangipane stays creamy and the slices hold sharp edges. For a clean cut, use a thin, sharp knife and wipe it between slices, then lift each wedge with a wide server to protect the crust. Pair with lightly sweetened whipped cream, crème fraîche, or a scoop of vanilla ice cream for creamy contrast, and consider a small sprinkle of toasted sliced almonds on the plate for a crisp finish. If you are serving for a holiday meal, bake the pie earlier in the day, let it cool completely, and then bring it to the table with a warm drink; the almond aroma becomes more pronounced as it rests.

How to Store?

Cool the pie completely, then cover and refrigerate for up to 4 days; the chill helps the frangipane set and keeps slices neat. For the best texture, let slices sit at room temperature for 20 to 30 minutes before eating, or warm gently in a 300°F oven for 8 to 10 minutes to refresh the crust without melting the filling. The baked pie can be frozen for up to 2 months: freeze slices on a tray until firm, wrap tightly, and thaw overnight in the refrigerator, then bring to room temperature before serving. To make ahead, prepare and chill the dough up to 3 days in advance, and you can mix the frangipane a day early and keep it covered in the refrigerator so assembly is quick on baking day.

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