Buy the pears a few days in advance. They should be ripe but firm.

Pate sucrée

For 2 galettes – 10 1/2 inch pie pans

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg & 1 egg yolk beaten
1 cup of roasted pecan (ground in food processor)

• Combine the ingredients in a bowl and work until you can form a ball that holds together.
• Place on the table and smear the mixture with the palm of your hand a few times.
• Divide into 2 pieces.
• Reserve one piece and refrigerate.
• Roll the other into a 12 inch round about 1/4 inch thick.
• It helps to roll the dough on a plastic sheet that provides good support when the dough is lifted around the rolling pin, then unrolled into the pie shell. This step can be tricky when the dough is too soft since it breaks easily. Either refrigerate it for a while or simply press the dough in the pie pan by hand.
• Make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
• Cut off any dough above that and reserve with the other half of the dough in the refrigerator for another pie.
• Refrigerate until firm while preheating the oven at 400°F.
• Cook for 12 to 15 min.

Filling

4 or 5 pears thinly sliced (half then quartered, each quarter cut into 3 segments)
1 egg
1/2 cup of cream
1/2 cup of ground roasted pecans
2 tsp of sugar

• Preheat oven to 375 °F
• Arrange the segments in a circular pattern like a flower. In the center overlap segments in a straight line. It’s easier.
• Mix the egg, the cream, the sugar and the pecans.
• Pour over the space between the pears.
• Cook in the preheated oven for 30 minutes.
• Sprinkle sugar all over the pie and put under the broiler until slightly brown.
• This pie is best eaten at room temperature or slightly warm.