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1
Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding rim. Place in the freezer for 15 minutes.
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2
Combine the pears, 1/3 cup sugar, lemon juice, and lemon zest in a large bowl. Set aside for 10 minutes. Preheat the oven to 400u00b0.
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3
Combine the remaining 2 tablespoons sugar, cornstarch, and spice in a small bowl, then stir into the fruit. Scrape the filling into the chilled pie shell. Place the pie on the center oven rack and bake for 30 minutes. Reduce the heat to 375u00b0 and bake 10 minutes more.
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4
Meanwhile, as the pie bakes make the topping. Put the almonds, sugar, flour, coconut, baking powder, and salt in a food processor and pulse until the nuts are very finely chopped. Scatter the butter over the top and pulse until it is well incorporated and the mixture is crumbly. Whisk the egg, vanilla, and almond extract (if using) together in a small bowl. Add to the processor and pulse again, just until the mixture starts to bunch up around the blade.
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5
After the pie has baked for a total of 40 minutes, slide it out and - using your finger - crumble and spread the mixture more or less evenly over the fruit. Don't worry if it looks lumpy, because it will settle somewhat as the pie bakes. Slide the pie back in and continue to bake until the topping is a rich golden color and has baked through, about 20 to 25 minutes.
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6
Transfer the pie to a cooling rack and cool for at least 1 to 2 hours before slicing and serving.
