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Pear Pie with Almond Cream and a Touch of White Chocolate

David Meir Z"L

David grew up in Kibbutz Kachav Hashachar. He was a simple and modest man, who is satisfied with few things and knows how to handle any situation. Nevertheless, he knew how to enjoy and indulge in what life had to offer.

David was capable of doing everything, his hands were skilled, everything was possible, and he could do it all by himself. Good food was something he truly enjoyed. He especially loved good meat, cheeses, cakes, and treats. Even in the kitchen, he had no problem experimenting and learning. When his wife Anat was preparing more complex dishes, he would join her, and as she recounts, "He takes the pastry bag from my hand and starts piping mascarpone cream onto the pastry that I'm just preparing, or braids challah from 4 strips while loudly explaining what comes after what."


David was a reservist combatant in the IDF's Matkal Reconnaissance Unit, who fell in a battle during Simchat Torah on Kibbutz Be’eri. He was 31 years old at the time of his death. He left behind a wife, Anat, a 9-month-old baby, Shaked, parents, and 6 siblings.


One of David's weaknesses was sweets - chocolates and cakes. In this recipe, his wife chose to combine his love for pear pie with white chocolate that he adored.

The story of
David Meir Z"L
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For the crust:

1.5 cups all-purpose flour

150 grams butter - cut into cubes

2 tablespoons powdered sugar


For the pears:

3 medium pears

1 liter water

1 cup brown sugar


For the almond cream filling:

2 cups almond flour or ground almonds

1.5 cups powdered sugar

180 grams soft butter

1 teaspoon vanilla extract

2 eggs

1 teaspoon almond extract

2 tablespoons flour


Sliced almonds


For decoration:

Melted white chocolate


Preheat the oven to 180 degrees Celsius.


Preparing the crust:

Mix flour, powdered sugar and the butter (it is recommended to cut into cubes and add gradually), until a uniform dough is obtained.

Spread the dough on a baking tray and prick with a fork at the bottom. Freeze.


Preparing the pears:

Dissolve the water and brown sugar in a saucepan.

Peel, core, and slice the pears. Place them in the saucepan with the dissolved water and sugar.

After boiling the water with the pears, cook for another half an hour until the pears soften.

Remove the pears and let the liquid cool.

Once the pears are cooled, slice them thinly.


Preparing the almond cream filling:

Whisk the sugar, vanilla extract, almond flour, and butter.

Add the eggs and almond extract.

Add the flour and mix until everything is combined.


Assembly of the pie:

Remove the pastry tray from the freezer and spread almond cream on the pastry.

Place the sliced pears on top of the almond cream.

Sprinkle cinnamon over the pears and sliced almonds on the pastry between the pears.


Bake for 35 minutes and brush the pears with the remaining liquid syrup from cooking the pears. Melt white chocolate and drizzle gently over the pie.

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