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Oh pear. How do we love thee?
Let me count the ways.
With fresh lemon, zesty orange, nutmeg, cardamom and pure almond—you should be proud pear. In taste and texture, never should you be confused for apple.
Mystified, admired, and adored by all you’re gifted—pear remains their greatest love.
We made a video on rolling and filling pear pie, then how to lattice crust, but here are a few tips:
For Making Pie Dough
- Apple cider vinegar makes an all butter crust extra flakey!
- To a measuring cup, add 2 teaspoons apple cider vinegar, 1/2 cup water and ice. Place in the freezer for 10-15 minutes. When ready to make the pie dough, remove any formed ice and cubes, then onward.
- Depending on season and temperature, the full amount of water may or may not be used in the pie crust. Add 3/4 to start. Water can be added in tablespoon increments but can’t be taken, leaving a sticky dough.
- Pulse in bursts, as hunks of butter are glorious in rolled dough.
- Test the dough. Ready is a coarse crumble but when squeezed, clumps together. If falling apart, add a drizzle of water until the correct crumble is reached.
- When making disks, work crumbs together but avoid over handling. Yes, dough can be a delicate daisy.
The Look
A whole egg gives pie shine.
An egg yolk leaves pie deep golden with higher shine.
Half and half or heavy cream gives pie a golden matte finish.
With any above variation, little added water will alter the color.
Perfect Spice Pear features egg white only sprinkled with turbinado sugar.
How to Tell When Lattice Topped Fruit Pies are Done
Fruit pie consistency’s a matter of preference. We love a fruit pie that holds shape when sliced but that’s still a bit juicy. This was a challenge when first making pie. Too much or little thickener throws the balance of both natural juices and added spice/flavor. Finding that “sweet spot” is key. Ovens vary too, so I try to include a realistic baking range; truth is, using our senses makes more sense! So… how to tell if your pie’s done? The juices will bubble slow, thick, and consistent. Look along the edges as well as the center. There; a pie that’s golden, delicious, and done.
If choosing a slice that keeps shape, let the pie cool before slicing.
Or, dive for a warm slice with ice or fresh whipped cream!
Perfect Spice Pear Pie
Ingredients:
Double 9-inch crust
- 2 1/2 cups unbleached all purpose flour
- 2 teaspoons cane sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold cut into 1/4 to 1/2-inch pieces
- 2 teaspoons apple cider vinegar placed in water in freezer for 15 minutes
- 1/2 cup ice water placed in freezer for 15 minutes
Pear Filling
- 5½ cups sliced pears peeled and cut into ¼" pieces
- 1/3 cup + 2 tablespoons cane sugar
- 2½ Tablespoons cornstarch
- 1 Tablespoon fresh lemon juice
- 1 teaspoon orange zest
- 1 teaspoon pure almond extract
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg - or fresh grated =)
Topping
- milk, cream, or egg wash
- sprinkle turbinado sugar
Instructions
9" Crust
Food Processor
- Have two cut pieces of plastic wrap or a container close to the processor for your finished dough disks.
- Add flour, sugar, and salt to the food processor. Pulse until mixed. Open the lid and scatter the butter and about 3/4 of the water/vinegar over the flour mixture and cover. Pulse 6-7 times. Open the lid and check the dough, if it seems dry, add a little more water and pulse a couple times. Avoid overmixing and the dough balling around the blades. The mixture should resemble coarse crumbs, but when squeezed between your fingers, stick. Depending on the season and temperature, you may or may not use all the measured water.
- Carefully pour mixture onto your work surface. Divide the dough into two equal parts. Ball each dough, then flatten into 3/4-inch disks and wrap. Refrigerate for at least one hour or overnight.
Spice Pear Filling
- In a large bowl, combine pears, 1/3 cup sugar, lemon juice, zest, cardamom, and nutmeg. Mix well, then set aside for 10 minutes. Preheat oven: High Altitude - 425°Sea Level - 400°
- In a small bowl, combine the remaining 2 tablespoons sugar and cornstarch. Mix. Once 10 minutes have passed, add the cornstarch mixture to the fruit and combine.
- Flour your surface; roll the first pastry into a 12-inch circle. Transfer the dough to a 9-inch pie pan. Let the pastry fall into the pan. Trim the edges to 1/2-inch beyond the pie pan. Crack and separate an egg white. Brush the bottom to midway up the side; this helps seal the crust and prevent a soggy bottom. Place the pie pan in the refrigerator.On a lightly floured surface (one you can place back into the refrigerator), roll your first pie dough into a 12 x 10 inch oval. With a serrated pastry wheel, cut (8) 1" pieces. Flour leaf or other shapes, cut, and leave on the surface or place on a small plate. Place the cut pie dough/shapes back in the refrigerator.
- When ready, remove the shell from the refrigerator and pour the pear mixture into the pie pan. Make sure to spatula the sides of the bowl, as this is where precious juices and thickening agents hide.
- Brush your fresh latticed pie and shapes with cream or egg wash, then place in the refrigerator or freezer until the edge is hard to the touch.
- Place pie on the center rack (with a sheet pan one rack below to collect any overflow juices) and bake for 30 minutes. During this time, check for browning and place a pie shield or tin foil over the top if necessary.
- After 30 minutes, turn the oven down to 375° and rotate the pie 180°. Continue baking for another 30-50 minutes, or until the top is golden and the juices are slow to bubble.
- Transfer to a wire rack. Let cool for at least three hours.
- Slice and share pear!
Notes
- Crust can be made in advance and stored in the refrigerator until ready for use.
- If dough is in the refrigerator for over an hour, let stand for 5 to 10 minutes before rolling.
- Why place the pie in the refrigerator or freezer prior to baking? I find by firming an all butter crust, the edge keeps form better throughout the baking process.
- After 30 minutes, reduce the oven temperature from 425° to 375°
- Pie can stay out and tented with foil for the day but should be placed in the refrigerator for up to an additional three pushing four.
Nutrition
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Oh, I love!! I’m waiting for summer when the Brentwood pears are ready and ripe. I will buy a lug and lust for a pie!
“Buy a lug.” Me too 🥰
Oh and LUST too!