A different take on a pear pie, using sweet almond paste (marzipan) in the cream filling. The almond flavor delicately compliments the pears, without too much sweetness. Select pears that are 'just' ripe, not too firm or too soft.



Recipe Summary

30 mins
45 mins
1 hr 15 mins
1 9-inch double crust pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with the bottom crust.

  • Blend marzipan and butter together in a food processor until smooth. Add eggs and flour and continue mixing until very smooth. Pour into the pie crust. Mount sliced pears over the marzipan cream. Cover with the top crust and flute the edges. Make a few slices in the top crust to vent.

  • Bake in the preheated oven, covering loosely with foil if crust gets too dark, until golden brown and heated through, about 45 minutes. Sprinkle sugar on top. Let cool completely to give filling a chance to set.

Cook's Note:

You can use marzipan or almond paste.

Nutrition Facts

516 calories; protein 6.7g; carbohydrates 53.4g; fat 32.2g; cholesterol 71.4mg; sodium 335mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
This was an unusual pie and had mixed reviews in my house. It has a very strong almond flavor so if you aren't a fan of almond I wouldn't recommend trying this recipe. I was concerned because there were little bits of marzipan that didn't mix completely with the butter but once cooked the small pieces had melted and incorporated with the filling. I personally wasn't crazy about the texture of the cooked pears and thought the pie was too sweet. My husband however loved the pie. I think I might like it better with a cherry filling instead of pear. We did try the pie room temperature and cold after refrigerating and both agreed we liked the pie better cold. Read More