Art of the Pie by Kate McDermott

Author:Kate McDermott
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-03-19T16:00:00+00:00

Pear Pie

Pear pies and apple pies share many similarities. Just as I do for apple pies, I leave my pears unpeeled and mound them high in the pie shell. Sweetener and thickener amounts are similar, and the artisan apple cider vinegar works very well in pear pies, just as it does with apple. Pears ripen from the inside out, so if you aren’t going to use them right away, store them in the fridge until a day or so before you are ready to use them. When ripe, you should feel a slight give around the stem. For this recipe, if you can get your hands on some Warren pears, you’ll love the vanilla undercurrent. Bosc, Comice, D’Anjou—really any combination of pears will make this delicious fall pie.

MAKES ONE 9-INCH DEEP-DISH PIE

INGREDIENTS

7–8 pears (skin on), quartered and cored

½ cup (73 grams) flour

½ cup (100 grams) sugar

½ teaspoon (3 grams) salt

1 teaspoon (2 grams) cinnamon

2 gratings nutmeg

½ teaspoon (1 gram) allspice

1 tablespoon (15 grams) pear vinegar or an artisan apple cider vinegar

1–2 tablespoons (15–30 grams) pear brandy, optional

1 recipe double-crust pie dough

2 teaspoons (9 grams) butter, chopped into little pieces

1–2 teaspoons (4–8 grams) sugar, for sprinkling on top of the pie

EGG WASH

1 egg white mixed with 1 tablespoon (15 grams) water, fork-beaten

PROCEDURE

Slice pears into ½-inch (1.5-centimeter) slices or chunk them up into pieces you can comfortably get into your mouth.

In a large mixing bowl, place all the ingredients, except the butter, and mix lightly until most of the surfaces are covered.

Pour the mixture into an unbaked piecrust, mounding high, and dot with butter.

Roll out the remaining dough, lay it over the fruit, and cut 5 to 6 vents on top. Trim the excess dough from the edges and crimp (see Vents, Appliqués, Crimps, Flutes, Lattice, pages 51–56).

Cover the pie and chill in refrigerator while you preheat the oven to 425°F (220°C).

Lightly brush some of the egg white wash over the entire pie, including the edges, and bake on the middle rack of the oven for 20 minutes.

Reduce the heat to 375°F (190°C) and bake for 30 minutes longer.

Open the oven and carefully sprinkle sugar evenly on top, then continue baking for 10 minutes more.

Look for steam and a slight bit of juice coming out of the vents before removing the pie from the oven. Get your ear right down almost to the top of the pie and listen for the sizzle-whump, which some also call the pie’s heartbeat (see Kate’s Very Short Glossary of Pie-Making Terms on page 333).

Cool the pie for at least an hour before eating.

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