For pie pastry:

• 1 1/2 cups flour
• 8 tbsp butter
• 1 egg yolk
• 1/2 tsp salt
• 2 1/2 to 3 tbsp cold water

For the frangipane:

• 1/3 cup butter
• 1/3 cup sugar
• 1 egg, beaten to mix
• 1 egg yolk
• 1/2 cup whole blanched almonds, ground
• 2 tsp kirsch

To finish:

• 3 to 4 ripe pears
• granulated sugar (for sprinkling)
• 1/2 cup apricot jam glaze
• 10-11" pie pan or flan ring

1. Mix the pastry dough and chill at least 30 minutes.
2. Roll out the pastry dough, line it into the pie pan or flan ring, prick lightly with a fork, flute the edges and chill again until firm.

To make the frangipane:

1. Set oven at hot (400° F.).
2. Cream the butter, gradually beat in the sugar and continue beating until the mixture is light and soft.
3. Gradually add the egg and yolk, beating well after each addition.
4. Add the kirsch, then stir in the ground almonds.
5. Pour the frangipane into the chilled pastry, spreading it evenly.
6. Peel the pears, cut in half and scoop out the cores and stem fiber. Cut the pears crosswise in very thin slices and arrange them on the frangipane in a wheel pattern. Press pear slices down gently until they touch the pastry dough base.
7. Bake the pie in the heated oven for 10-15 minutes until the pastry dough is beginning to brown.
8. Set the pie on a shelf near the bottom of the oven so the base of the pie cooks thoroughly. Turn down oven heat to moderate (350° F.) and continue cooking 15 to 20 minutes or until the pears are tender and the frangipane is set.
9. Ten minutes before the end of cooking, sprinkle the almond pear pie with granulated sugar and continue cooking until the sugar melts and caramelizes slightly.
10. Transfer Almond Pear Pie to a rack to cool.
11. A short time before serving, brush the pie with melted apricot jam glaze and serve at room temperature.