FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsPie Recipes pg 3 >  Pear Pie, California Bartlett

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CALIFORNIA BARTLETT PEAR PIE

Serves 8.

6 to 7 medium, ripe but firm California Bartlett pears
3 tbsp granulated sugar
3 tbsp brown sugar
2 tbsp brandy (preferably pear brandy)
1/4 tsp  salt
1/2  vanilla bean
1/2 tsp  finely grated lemon zest
1 tbsp cornstarch
prepared pie crust (see recipe below)
 

Peel, quarter and core pears. Cut each quarter into 3 even slices and place in a bowl with sugars, brandy and salt. With a small, sharp paring knife, carefully cut vanilla bean in half lengthwise. Scrape the vanilla seeds into the pears and mix well. Cover with plastic wrap and set aside for at least 45 minutes or up to 2 hours.

Preheat oven to 400 degrees F. Place a colander over a heavy-bottomed saucepan and pour pears into colander. When juices have collected in the saucepan, set pears aside. Place saucepan over medium heat and allow juices to come to a boil. Reduce heat and simmer vigorously until juices have become syrupy and caramel colored (about 8 minutes) then remove from heat. Meanwhile, toss pears with lemon zest and cornstarch until cornstarch is no longer visible. Pour caramelized juice over pears, toss well and pour mixture into prepared pie crust. Cover fruit with the other pie crust, cut vents and place in the freezer for 10 to 15 minutes.

Place pie on a baking sheet and place in oven. Bake for approximately 45 to 50 minutes, until juices are bubbling through the vents and the fruit feels soft but not mushy when tested with a knife. Edges may have to be protected with aluminum foil after 30 minutes to prevent over-browning. Cool for at least 2 hours before serving. Serve at room temperature.
 
Pie Crust
1 cup (2 sticks) cold unsalted butter
2 1/3 cups all-purpose flour
3/4 tsp salt
7 to 8 tbsp  ice-cold water


Cut butter into medium chunks and toss with flour and salt in a small bowl. Place mixture in a food processor and place in the freezer for 15 to 30 minutes. Remove from the freezer and use the pulse button to process the mixture, stopping when butter chunks are the size of large crumbs. Place in a bowl and dribble the ice water over mixture slowly, stirring with a wooden spoon or using your fingers, just until dough comes together. Divide, form into two balls and wrap with plastic wrap. Refrigerate for at least 1 hour before rolling out.


Nutrients per serving: calories 466.5; protein 4.5g; fat 23.9g; carbohydrate 58.9g; dietary fiber 4.2g; cholesterol 62.1mg; sodium 297.2mg
 
California Pear Advisory Board  http://www.calpear.com
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages