Roll out pastry into a 10-in. circle. Place on an ungreased baking sheet. In a bowl, combine 3/4 cup sugar and flour.; add pears and toss to coat. Place in center of pastry; spread to within 2 in. of edges. Fold edges up and slightly crimp.
Sprinkle with remaining sugar. Bake at 450 F. for 15 minutes or until pears are tender. Sprinkle with almonds; bake 5minutes longer. Cool slightly before cutting into wedges. Yield: 8 servings.
See more recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops