For the frangipane:
- 1 1/2 cups sliced almonds
- 2/3 cup sugar
- 1/4 tsp. kosher salt
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 Tbs. unsalted butter, melted
- 3 firm but ripe pears (we used Bosc)
- 1 batch basic pie dough
- 1 egg beaten with 2 tsp. water
- 1 Tbs. raw vanilla sugar