Ned and Chuck's Perfect Pear Pie

  • Currently 4/5
Original recipe at Bread & Honey.

"While flipping through an issue of Martha Stewart Living, I happily came across an advertisement for Pushing Daisies that featured a scrumptious-sounding pie recipe. It was quickly torn out of the magazine and hung on my fridge for a day when I had all of the ingredients, which happened to be yesterday. On the recipe, it is just called a Pear Pie, but it is much more than that. To me, it is the perfect holiday pie, stuffed full of fresh pears, cranberries, and toasted pecans, which ended up being a delicious combination of tart and sweet flavors. I guess Ned the Piemaker knows his pies."
1 pie dough for 2 crusts
1 cup pecan pieces, toasted
3/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 cup packed dark-brown sugar
1 1/2 cups fresh or frozen cranberries
2 1/2 pounds pears, peeled, cored, cut into medium pieces
1 tablespoon unsalted butter, in pieces
2 tablespoons instant tapioca
1 large egg
sanding sugar (optional)
1. On a lightly floured surface, roll out one half of your dough to a 12-inch circle. Brush off excess flour. Fit dough to a 9-inch pie dish. Press edges down around the inside. Trim dough to a half inch over the dish. Roll out remaining half of dough. Transfer disk to a parchment-lined baking sheet. Chill pie shell and disk of dough. If desired, roll out the remaining dough scraps into a thin disk. Cut out shapes with a small leaf cutter. Chill the leaves on the baking sheet with the disk of dough.
2. In a large bowl, combine the pecans, cinnamon, salt, sugar, cranberries, pears, butter, and tapioca. Toss well. Transfer the mixture to the cold pie shell.
3. Whisk the egg with 2 teaspoons of water. Brush the egg glaze around the rim of the dough. Transfer the cold disk of dough on top, press down gently. Press the top and bottom pieces of dough together, around the rim. Trim the top dough with scissors to about 1 inch. Fold it under. Crimp the edge of the pie as desired. Brush the surface of the pie with the egg wash. Make 3 slits in the top for steam to escape. If using, apply the cold leaves to the top of the pie with the egg wash. Sprinkle sanding sugar over the top if desired. Freeze the pie for 30 minutes to firm up the butter. Heat the oven to 400 degrees F, with a rack in the lower third.
4. Bake until the crust begins to brown, about 20 minutes. Reduce heat to 350 degrees F. Continue to bake until the crust is richly golden brown, rotating as needed, 40 to 55 minutes. Transfer pie to a wire cooling rack. Cut when cool. Pie may be kept and room temperature up to 2 days, lightly covered with plastic wrap.
12/14/08 - We used a little less than 2 pounds of pears and this seemed like plenty.
Cooking Method   Baked

Katie Egeland

Member since Dec 2008

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