Pear Pie Bourdaloue

Technical stages for Pear Pie Bourdaloue :

• the shortcrust pastry.
• into a pie pan.
• Prick with a fork.
• Spread the almond cream all over the pie.
• Level.
• the pears.
• Put them all over the cream.
• Bake in a warm oven at 150°C or 302°F.
• Baking at 150°C or 302°F, it will slowly brown and the shortcrust will bake nicely.
• When the top is golden, take out of the oven. Let it cool. The baking part should last between 40 to 50 minutes.
• In a micro-wave oven or over low heat, melt the blond coating with a bit of water. with a brush the surface of the pie.
• Finish up by sprinling roasted sliced almonds.