Listen, I admire the beautiful, deconstructed fantasy desserts you can get in most “nice” restaurants these days, but I can rarely remember them the next day-they don’t really speak to me on an emotional level. Let’s hear it for a good old-fashioned American pie.
Divide the dough in half and wrap each portion in plastic, using the sides to shape the dough into a disk. Let the dough chill in the fridge for at least 1 hour before rolling.
Preheat the oven to 350°F. Spread the walnuts on a rimmed baking sheet and toast until they are golden brown, about 10 minutes, stirring once or twice. Let the nuts cool for a few minutes, then coarsely chop. Leave the oven on.
Peel and core the pears and cut into ⅛-inch slices. Place the pears and walnuts in a large mixing bowl and add the brown sugar, honey, flour, cinnamon, rum, lemon juice, and salt. Toss gently to combine thoroughly.
Lightly flour a work surface and roll out 1 dough disk to a slightly larger diameter than a
Bake the pie for 40 to 50 minutes, or until the crust is a beautiful golden brown. Let the pie cool for at least 15 minutes before serving warm or at room temperature.
Whip the crème fraîche until fluffy. Add the apple butter and stir until somewhat incorporated; you should be able to see swirls of the apple butter.
Serve the pie with dollops of crème fraîche.
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