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1
Blend flour, marzipan and salt in processor until marzipan is finely ground.
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2
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal.
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3
Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns.
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4
Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps.
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5
Gather dough into ball.
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6
Divide dough into 2 pieces.
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7
Flatten each into disk.
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8
Wrap each disk in plastic and refrigerate 2 hours.
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9
(Dough can be prepared up to 3 days ahead.
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10
Keep refrigerated.
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11
Soften dough slightly at room temperature before rolling out.)
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12
Grind brown sugar and vanilla bean in processor 1 minute.
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13
Add cornstarch and cardamom and process until vanilla bean is almost completely blended.
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14
Transfer to large bowl.
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15
Add pears and pear nectar; toss to coat.
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16
Position rack in bottom third of oven and preheat to 400F.
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17
Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round.
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18
Peel off top sheet of parchment.
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19
Invert dough into 9-inch-diameter glass pie dish.
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20
Peel off top sheet of parchment.
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21
Trim overhang to 1/2 inch.
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22
Transfer filling to crust.
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23
Roll out second dough disk between sheets of floured parchment to 13-inch round.
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24
Drape dough over filling.
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25
Trim overhang to 1/2 inch.
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26
Press edges together to seal; fold under.
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27
Crimp edge decoratively.
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28
Gather scraps and reroll between sheets of floured parchment.
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29
Cut out leaf shapes using cookie cutter.
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30
Arrange atop pie.
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31
Brush top of crust (not edge) with glaze.
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32
Sprinkle with 1 tablespoon sugar.
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33
Cut several slits in top to allow steam to escape during baking.
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34
Bake pie 15 minutes.
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35
Cover crust edge with foil to prevent over-browning.
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36
Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes.
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37
Cool pie on rack at least 1 1/2 hours.
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38
Serve slightly warm or at room temperature.
