Lattice Pie With Pears And Vanilla Brown Butter Recipes

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THE BEST PIE DOUGH FOR A LATTICE CRUST



The Best Pie Dough for a Lattice Crust image

We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield dough for two 9-inch pies or one 9-inch double crust pie

Number Of Ingredients 7

2 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup vegetable shortening
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup chilled vodka
3 to 4 tablespoons ice water

Steps:

  • Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
  • Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

LATTICE PIE WITH PEARS AND VANILLA BROWN BUTTER



Lattice Pie with Pears and Vanilla Brown Butter image

Categories     Fruit     Dessert     Bake     Thanksgiving     Raisin     Pear     Vanilla     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
1 vanilla bean, split lengthwise
4 pounds ripe pears (such as Bartlett or Anjou; about 8), peeled, cored, cut into 1/2-inch-thick slices
2/3 cup golden raisins
1/2 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
2 Butter Pie Crust Dough disks
1 teaspoon milk
1 tablespoon sugar
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Melt butter in small skillet over medium heat. Scrape seeds from vanilla bean into butter; add bean. Cook until butter is golden brown, stirring often, about 3 minutes. Cool slightly. Remove bean. Gently blend pears, raisins, brown sugar, flour, and lemon juice in large bowl. Stir in vanilla butter.
  • Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch pie dish. Trim overhang to 1 inch. Transfer filling to crust. Roll out second dough disk to 13-inch round. Using pastry wheel, cut dough into ten 1-inch-wide strips. Arrange 5 strips over filling, spacing evenly apart. Arrange remaining strips at right angle to first strips, weaving if desired. Fold lower crust overhang over strips and seal. Crimp edges decoratively. Brush lattice with 1 teaspoon milk and sprinkle with 1 tablespoon sugar.
  • Bake pie until crust is golden brown, pears are tender, and filling is bubbling, covering crust edges with foil collar if browning too quickly, about 1 hour 20 minutes. Cool at least 1 hour before serving. (Can be made 6 hours ahead. Let stand at room temperature.) Serve pie warm or at room temperature with ice cream.

LATTICE-TOPPED PEAR SLAB PIE



Lattice-Topped Pear Slab Pie image

A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1/2 teaspoon salt
2-1/4 cups all-purpose flour
FILLING:
3/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons grated lemon zest
8 cups thinly sliced peeled fresh pears (about 7 medium)
1 cup chopped mixed candied fruit
1 tablespoon 2% milk
3 tablespoons coarse sugar

Steps:

  • In a small bowl, beat butter, cream cheese, sugar and salt until blended. Gradually beat in flour. Divide dough in 2 portions so that 1 portion is slightly larger than the other. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine sugar, flour and lemon zest. Add pears and candied fruit; toss to coat., On a lightly floured surface, roll out larger portion of dough into an 18x13-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; add filling., Roll out remaining dough to a 1/8-in.-thick rectangle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry. Brush pastry with milk; sprinkle with coarse sugar., Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 239 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

LATTICE-CRUST PEAR PIE



Lattice-Crust Pear Pie image

Categories     Dessert     Bake     Pear     Fall     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored
1 tablespoon fresh lemon juice
Pastry dough
1 tablespoon milk

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
  • Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.

PEAR-CRANBERRY PIE WITH FAUX LATTICE



Pear-Cranberry Pie with Faux Lattice image

Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
Pate Brisee for Spiced Apple Pie
5 ripe Bartlett pears (2 1/2 pounds; Bosc or Anjou can be substituted)
6 2/3 cups (24 ounces) fresh or frozen cranberries
1 cup packed dark-brown sugar
3 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1 vanilla bean, halved lengthwise
3 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
1/2 cup apricot preserves

Steps:

  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
  • On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
  • Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
  • Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
  • To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
  • Lightly brush lattice with egg wash. Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
  • Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
  • Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.

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