Martha Stewart Cranberry Pear Pie Recipe Recipes Recipe For Hand

PEAR-CRANBERRY PIE WITH FAUX LATTICE

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.

PEACH-BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
• Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

GINGER-PEAR HAND PIES

Steps:

• Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
• With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
• Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
• In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
• Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
• On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
• Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.

PEAR-AND-FRANGIPANE PASTRIES

Steps:

• Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let stand until foamy, about 5 minutes. Stir in vanilla seeds. In a mixer fitted with the dough-hook attachment, beat together 4 1/2 cups flour, sugar, salt, and 4 tablespoons butter on low speed until mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; beat until dough just comes together. Add eggs and yolk; beat until just combined, 2 to 3 minutes (do not overmix). Turn out dough onto a lightly floured surface. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic and refrigerate at least 2 hours and up to overnight.
• Switch mixer to the paddle attachment and beat together remaining 3 sticks and 4 tablespoons butter and 2 tablespoons flour. Shape mixture into a 10-by-12-inch rectangle on a sheet of plastic wrap. Wrap and refrigerate at least 15 minutes and up to 1 day. (Before proceeding, let butter mixture stand at room temperature until it has same consistency as dough.)
• On a lightly floured surface, roll out dough to a 10-by-18-inch rectangle, about 1/4 inch thick, keeping corners square. (Remove any excess flour from dough with a dry pastry brush.) With a short side facing you, place butter mixture over bottom two-thirds of dough. Fold unbuttered third down over butter, then bottom third up over that (as you would fold a business letter; this seals in the butter). Roll out dough again to a 10-by-18-inch rectangle, then fold into thirds as described above; wrap and refrigerate 1 hour. (This completes the first of three turns.) Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. Wrap tightly in plastic; refrigerate at least 4 hours and up to overnight. (Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks; thaw in refrigerator overnight before using.)
• Pears: In a large saucepan, bring wine, lemon zest and juice, sugar, cinnamon, vanilla seeds, and 2 cups water to a boil. Reduce to a simmer; add pears and cover with a parchment round to keep submerged. Cook, occasionally turning pears by gently rotating stems with your fingertips, until tender when pierced with a paring knife, about 20 minutes. With a slotted spoon, transfer pears to a heatproof bowl. Return poaching liquid to a boil and continue cooking until syrupy and reduced by half, 10 to 12 minutes. Pour syrup over pears and refrigerate, covered, at least 4 hours and preferably overnight.
• Frangipane: In mixer fitted with the paddle attachment or a mini food processor, beat together butter and sugar until light and fluffy, about 3 minutes. Add 1 egg, almonds, rum, almond extract, and flour; beat until smooth.
• Using a slotted spoon, remove pears from poaching liquid and pat dry with paper towels. On a lightly floured surface, roll out dough to a 12-by-20-inch rectangle, about 1/4 inch thick. Using a 3 1/2-inch round cutter, cut out 16 rounds and divide between 2 parchment-lined baking sheets. Fill each pear half with about 2 teaspoons frangipane and place, cut-side down, in centers of rounds. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 375°F. In a small bowl, lightly beat remaining egg. Brush rounds of dough with egg wash, avoiding pears. Bake, rotating halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

APPLE CRUMBLE PIE

Steps:

• Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.