Whether you’re in the market for a crowd-pleasing holiday treat, or simply looking to satisfy your sweet tooth, we’re introducing two delicious desserts this week that you won’t want to miss! This gourmet take on a classic fruit pie is brimming with quintessential fall flavors thanks to our sweet pear and currant filling, and the warming blend of nutmeg, ginger, white pepper, and cloves (known as four spices) in our irresistible crumble topping.
Remove the ghee and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Core and medium dice the pears. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Small dice the butter. Place in a bowl and refrigerate until ready to use.
In a large pan (nonstick, if you have one), heat the ghee on medium until melted. Add the diced pears, currants, honey (kneading the packets before opening), the juice of all 4 lemon wedges, and 1 tablespoon of the flour. Cook, stirring occasionally, 8 to 10 minutes, or until the pears are coated and slightly softened. Turn off the heat and stir in the lemon zest. Transfer to a large bowl. Refrigerate, uncovered, at least 10 minutes, or until slightly cooled.
In a large bowl, combine the quatre épices, almonds (if using), sugar, remaining flour, and a pinch of salt. Add the chilled butter. Using your fingers, gently work the diced butter into the dry ingredients until large crumbs are formed.
Bake the pie, rotating the sheet pan halfway through, 35 to 45 minutes, or until the crust and crumble are golden brown. Remove from the oven and let stand at least 10 minutes before serving. Enjoy!