Pear Pie With Red Wine Rosemary Recipe 465

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

ROASTED PEARS IN RED WINE AND CINNAMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
• Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
• Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

PEAR PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears.
• Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs.
• Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.

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.

HOMEMADE PEAR PIE

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, toss pears with lemon juice. In a small bowl, mix flour, 1/2 cup sugar and cinnamon; add to pear mixture and toss to coat., On a lightly floured surface, roll half of dough into an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edges. Cut slits in top. Sprinkle with remaining sugar. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cover edges loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

APPLE-PEAR WHITE WINE PIE

Steps:

• In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
• Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
• Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
• Continue to boil gently until reduced to 1/2 to 2/3 cup.
• Pour reduced juice back over the fruit and mix well.
• In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
• Stir in the lemon zest, vanilla, and salt.
• Turn the filling into the chilled pie crust; dot the top with butter.
• Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moistened the outer edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling; center, and peel off wax paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry flush with the edge of the pan.
• Crimp pie pastry edges as desired.
• Poke several steam vents in the top of the pie with a fork or paring knife.
• Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
• Lower the temperature to 375 and rotate the pie 180° (the side facing the back of the oven should now be facing the front of the oven.
• Bake 25-30 minutes or until the pie is golden brown.
• Transfer pie to a wire rack and let cool for 2 hours before serving (very important).

RED WINE & CRANBERRY POACHED PEARS

Steps:

• In a large saucepan, bring the first 6 ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. Remove from heat; let stand 10 minutes., Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.