Triple Pear Pie with Walnut Crust

In a food processor, combine the walnuts, 2 tablespoons brown sugar and the salt, pulsing with several on/off turns until walnuts are finely ground. Add 2 1/2 cups flour and pulse until combined. Add cold butter and shortening and pulse until mixture resembles coarse crumbs. Drizzle the cold water, about a tablespoon at a time, through feed tube while pulsing until mixture just begins to come together (do not overprocess). Mixture should still be slightly crumbly, but come together with your hands when gently squeezed. Gather dough into a ball, divide it in half and shape each half into a disk. Wrap disks in plastic wrap and chill while preparing pie filling.

In a small saucepan, bring pear nectar to a simmer over medium-high heat. Add dried pears, cardamom, and nutmeg; remove from heat and set aside.

In a large bowl combine 1/2 cup brown sugar and 3 tablespoons flour. Peel, core, and slice pears 1/2-inch thick; add to sugar mixture in bowl. Toss pears to coat with sugar mixture. Add undrained dried pear mixture and toss to combine.

On a lightly floured surface roll out one disk of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate, allowing pastry to extend over edge. In a small bowl combine egg and 2 teaspoons water. Lightly brush pastry with some of the egg mixture. Spoon pear mixture evenly into pastry-lined pie plate. Trim pastry to edge of pie plate.

Roll out remaining pastry on the floured surface to an 11-inch circle. Cut slits in top pastry and place over filling. Fold top pastry under bottom pastry and crimp edges to seal. Brush with egg mixture and sprinkle with coarse sugar.

Loosely cover pie with foil to prevent overbrowning. Bake in a 375°F oven for 50 minutes. Remove foil and bake for 30 to 40 minutes more or until pastry is golden, pears are tender, and filling is bubbly (if necessary, cover with foil the last 10 minutes of baking to prevent overbrowning.) Cool on a wire rack.