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Classic Holiday Pies with a Twist

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Gourmandize
Pear Crumble with Parsnips and Hazelnuts 25/25

© Self-Proclaimed Foodie

Pear Crumble with Parsnips and Hazelnuts

It might not technically be pie, but certain recipes, like films, are so good they defy genre. This crumble is that good. As the pears bake, they become softer and sweeter, while the parsnips are a bit more resistant. Hazelnuts and the crumble topping provide a pleasant crunch and texture. Get the recipe here.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!