This week’s recipe is for a tasty rustic dessert with the delicious pears that have are coming in to season. You can use any type of pear, but we recommend Red D’Anjou or Star Krimson for taste and aesthetics.
4 almost ripe D’Anjou pears (other varieties will work too)
½ cup brown sugar
½ teaspoon pumpkin pie spice (combo of ground ginger, nutmeg, and cinnamon)
1 tablespoon lemon juice
Choose your favorite piecrust recipe (it’s more about the method than the recipe). I like to use Seattle local Robin Wehl’s award-winning recipe that can be found here: http://www.crossroadsbellevue.com/Content/Downloads/2012%20Berry%20Pie%20Winners%20Recipes.pdf
2 teaspoons finely diced fresh rosemary
1 egg (for brushing)
2 cups heavy whipping cream
2 tablespoons maple syrup
Preheat oven to 400 degrees. Prepare pie dough by mixing dry ingredients and rosemary in Cuisinart (or by hand). Dice butter/shortening and place in freezer until frozen. Add butter/shortening to dry ingredients and mix until grainy. Prepare cold water by adding ice and add to dough until dough just comes together (be careful not to pour the ice into the mixture but the colder the water is the better). Knead dough a few times until dough comes together, but if there are butter chunks or floury parts, that is okay. Never over-mix! Wrap dough in saran wrap and place in refrigerator for 20-30 minutes.
Prepare filling by coring pears and cutting into ½ inch slices. Mix in a large bowl with spices, lemon juice, and sugar.
When pie dough is cool, roll out by unwrapping saran wrap and placing another piece over the top. Roll between the two pieces of saran wrap until dough reaches desired thickness (this will help you to handle the dough as little as possible). Remove saran wrap and place on cookie sheet. Pile filling into center of dough and pinch and fold dough up around the sides (you want the dough up about 2 inches over the filling so it doesn’t spill out). Pinch any holes together and brush with egg. Bake for 30-45 minutes until crust is golden brown (check the bottom to make sure it’s done through). Don’t worry about making it pretty, it’s meant to have a rustic aesthetic.
Whip the cream until peaks form and fold in maple syrup.
Original recipe and photo for PCH by Kayla Waldorf