Pear Pie

Prep 10 min

Cook 155 min

Ready in 165 min

Elevate your holiday pie with warm, spiced pears drenched in rich caramel—a cozy and delicious twist everyone will love.

Ingredients

1 cup (250 mL) butter (2 sticks), cold, cut into cubes
2½ cups (600 mL) flour, plus more for dusting
2 tbsp (30 mL) sugar
1 tsp (5 mL) salt
¼ cup (60 mL) ice water

5 large pears, peeled (see cook’s tip)
7 tbsp (90 mL) water, divided
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) cardamom
¼ tsp (1 mL) Korintje Cinnamon
½ cup (125 mL) sugar
½ cup (125 mL) heavy cream
1 egg yolk
Optional: Whipped cream or ice cream

Directions

Add the butter, flour, sugar, and salt to the Deluxe Stand Mixer. Set to MIX for 2 minutes and 30 seconds. Add the water and mix for another 2 minutes 30 seconds, until it looks like cookie dough. Shape into 2 disks, wrap, and chill for at least 30 minutes or up to overnight.
Slice the pears with the Apple Wedger and measure 5 cups (1.25 L) into a large bowl. Add 2 tbsp (30 mL) of the water, cornstarch, cardamom, and cinnamon, then toss to combine.
Add the sugar and ¼ cup (60 mL) of the water to the 3qt (2.8 L) Stainless Steel Sauce Pan (do not stir!). Cook over medium heat for 8–10 minutes until caramelized, swirling the pan as needed. Carefully add the cream (it will bubble), reduce the heat to low, and stir until smooth. Pour over the pears and toss to coat.
On a floured surface, roll one chilled crust into a 12" (30.5-cm) circle, about 1 ⁄8" (3 mm) thick. Place the crust in the Fully Glazed Stone Pie Plate, trim the excess dough and fill with the pear mixture.
For the top crust, roll 1–2" (2.5–5 cm) dough pieces into logs the length of the Silicone Pie Crust Mold. Press the logs into the floured mold. Trim with an offset spatula, press again, then flip and release. Repeat to make 13 pieces.
To make the lattice, lay 5 dough strips over the filling, spaced about 1" (2.5 cm) apart. Lay a piece of paper towel or parchment over the strips. Fold back every other vertical strip halfway. Add a horizontal strip and fold the vertical strips back on top. Fold back the 2 alternate vertical strips and lay down another horizontal strip. Turn the pie around and repeat this process on the other side, using 5 dough strips in total. Brush the crust with water and place the 3 remaining dough strips around the border.
Refrigerate the pie for 10–15 minutes. Preheat the oven to 400°F (205°C). Mix the egg yolk with 1 tbsp (15 mL) of water and brush over the pie. Bake for 55–60 minutes, tenting the edges with foil halfway through baking to prevent over-browning.
Cool before serving with a dollop of whipped cream or a scoop of ice cream.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 530, Total Fat 29 g, Saturated Fat 18 g, Cholesterol 80mg, Sodium 300 mg, Carbohydrate 65 g, Fiber 5 g, Sugars 27 g (includes 16 g added sugar), Protein 5 g