Pear Pie With Red Wine And Rosemary Recipes

PEAR PIE WITH RED WINE & ROSEMARY RECIPE - (4.6/5)

Steps:

• Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl. Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces). Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1"-thick disks. Wrap in plastic; chill at least 1 hour. DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months. Bring granulated sugar, rosemary, and 1 1/2 cups wine to a boil; cook, stirring occasionally, until reduced to about 2/3 cup, 5-8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth. Whisk cornstarch, cinnamon, 5 teaspoons flour, and remaining 1/4 cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes. Place a rack in lower third of oven and preheat to 375°F. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1" overhang. Pour filling into crust and chill. Meanwhile, roll out remaining disk of dough into a 14" round. Using a pizza cutter or a sharp knife, cut into twelve 1"-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1" apart. Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes. Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°F, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60-75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing. DO AHEAD: Pie can be baked 1 day ahead. Store wrapped tightly at room temperature. Bon Appetit, November 2013, page 122. Nutritional Information: Calories (kcal) 570; Fat (g) 27; Saturated Fat (g) 14; Cholesterol (mg) 105; Carbohydrates (g) 83; Dietary Fiber (g) 6; Total Sugars (g) 39; Protein (g) 6; Sodium (mg) 480

PEAR PIE WITH RED WINE AND ROSEMARY

Steps:

• Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
• Whisk egg yolks, vinegar, and 1/2 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
• Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1"-thick disks. Wrap in plastic; chill at least 1 hour.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
• Bring granulated sugar, rosemary, and 1 1/2 cups wine to a boil; cook, stirring occasionally, until reduced to about 2/3 cup, 5-8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth.
• Whisk cornstarch, cinnamon, 5 teaspoons flour, and remaining 1/4 cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.
• Place a rack in lower third of oven and preheat to 375°F. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1" overhang. Pour filling into crust and chill.
• Meanwhile, roll out remaining disk of dough into a 14" round. Using a pizza cutter or a sharp knife, cut into twelve 1"-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1" apart.
• Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes.
• Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°F, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60-75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.
• DO AHEAD: Pie can be baked 1 day ahead. Store wrapped tightly at room temperature.

RED WINE PEARS

Steps:

• Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
• Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
• Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
• To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.

FRESH PEAR PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
• Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.
• Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
• Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.
• Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.

POIRES AU VIN ROUGE (PEARS IN RED WINE)

Steps:

• Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
• Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
• Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.