Pear and Hokkaido Squash Pie, a recipe from the Worldwide Gourmet

Ingredients

• - 320 ml (1 1/3 cups) Hokkaido squash jam
• - 50 ml (3 tbsp.) crème fraîche
• - 3 Pear(s)
• - 150 g (5 oz.) flour
• - 75 g (5 tbsp.) butter
• - 2 eggs
• - Butter
• - Salt