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1
Line a large baking sheet with parchment paper; set aside.
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2
FOR CRUST:
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3
In a medium bowl, stir together the 1-1/4 cups flour, the 1-1/2 teaspoons lemon peel, the salt, and the 1/4 teaspoon mace.
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4
Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with a fork.
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5
Push moistened dough to the side of the bowl.
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6
Repeat moistening flour mixture, using 1 tablespoon of the remaining ice water at a time, until all the flour mixture is moistened.
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7
Form dough into a ball and on a lightly floured surface, use your hands to slightly flatten dough.
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8
Roll dough from center to edge into a circle about 13 inches in diameter. Transfer dough circle to prepared baking sheet.
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9
Preheat oven to 375u00b0F.
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10
FOR FILLING:
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11
Spread almonds on dough circle to within 2 inches of the edge.
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12
Place pears in a large bowl.
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13
In a small bowl, combine the 1/2 cup sugar, the 4 teaspoons flour, the 2 teaspoons lemon peel, and the 1/2 teaspoon mace.
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14
Toss half of the sugar mixture with pears.
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15
Mound pear mixture on top of the almond-covered dough.
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16
Sprinkle remaining sugar mixture over pear mixture and dot with butter.
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17
Fold dough edge up and over pears, pleating dough gently as needed.
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18
In a small bowl, combine egg white and the 1 tablespoon water; beat with a fork.
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19
Brush mixture onto the top and side of the dough.
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20
Sprinkle with additional sugar.
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21
Bake about 45 minutes or until filling is bubbly, pears are tender, and pastry is golden.
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22
If necessary to prevent overbrowning, cover edge with foil for the last 5 to 10 minutes of baking.
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23
Cool on the baking sheet for 30 minutes.
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24
Serve warm.
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25
If desired, serve with Spiced Whipped Cream or ice cream.
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26
SPICED WHIPPED CREAM:
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27
In a chilled small bowl, combine 1/2 cup whipping cream, 1 tablespoon sugar, and dash ground mace.
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28
Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
