Riesling poached pears are backed atop a frangipane filling (franipane is a filling made from almonds and used in all sorts of pastries). Fanning of the pears before baking creates a very attractive top for this pie. **If crust edges start to get too brown cover them with foil.** This is a pretty and tasty that I would not recommend for someone with limited baking skills to attempt. This is my version of Hannaford fresh Magazines 2008 recipe.