Yield: one 9-in. pie, 8 servings
1 9” prepared, pre-rolled, single
piecrust
41⁄2 oz. Brie cheese, rind removed, sliced,
divided in half
1 pear, cored, thinly sliced
1⁄2 cup hazelnuts, toasted, skins removed,
coarsely chopped
1⁄4 tsp. black pepper, freshly ground
1 egg, beaten
2 tsps. fresh thyme leaves
1. Preheat oven to 375ºF. Unroll pie crust and place on parchment-lined baking sheet.
2. Layer 1⁄2 of the cheese evenly on crust, leaving 2-in. edge. Arrange pear slices over cheese. Sprinkle hazelnuts over pears and top with remaining cheese. Sprinkle with pepper. Fold edges of crust toward center, allowing to pleat naturally. Brush top of crust with beaten egg.
3. Bake for 30 to 35 minutes until crust is light golden brown. Remove from oven and sprinkle with thyme. Cool 10 minutes before serving.
Recipe and photo from The Hazelnut Council.
