To make the Frangipane:
In a food processor, process all the ingredients together until it forms a smooth paste.
You may have to scrape the sides a few times.
Set aside until you prepare the crust and pears.

To assemble:
Roll crust into a 14” circle and place on parchment on a baking sheet.
Spread frangipane in a 9” circle in the center of the pie crust.
Arrange the cut pears on top of frangipane.
Using the parchment, carefully pull up the crust edges around the pears.
Brush the egg and water mixture over the edges and sprinkle with sugar.
Bake at 350˚ for 30 minutes or until edges are browned.
Serve with whipped cream or use this caramel to drizzle over top.