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1
Finely grind nuts, sugar and salt in processor.
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2
Blend in flour.
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3
Add butter and cut in using on/off turns until butter is in rice-size pieces.
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4
Blend in 4 tablespoons ice water, adding more water by tablespoonfuls until dough comes together in moist clumps.
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5
Gather dough into ball.
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6
Divide in half; flatten into disks.
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7
Wrap each in plastic; refrigerate until cold, about 45 minutes.
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8
(Can be made 1 day ahead.
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9
Let soften slightly at room temperature before rolling out.)
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10
Preheat oven to 400F.
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11
Combine first 5 ingredients in large bowl.
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12
Add pears and toss to blend.
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13
Roll out 1 dough disk on lightly floured surface to 12-inch round.
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14
Transfer to 9-inch-diameter glass pie dish; fill with pear mixture.
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15
Roll out second dough disk on lightly floured surface to 12-inch round; place atop filling.
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16
Trim overhang of top and bottom crusts to 1/4 inch; press together and fold under.
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17
Crimp edge decoratively.
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18
Cut several slits in top crust to allow steam to escape.
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19
Bake pie 20 minutes.
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20
Reduce oven temperature to 350F.
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21
Bake pie until juices bubble thickly through vents and crust is golden, about 50 minutes longer.
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22
Cool pie on rack 45 minutes.
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23
Serve warm or at room temperature.
