Pear Pomegranate Pie

(for double 9" pie dough)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

(for pie filling)
4 Bosc pears (about 2 lbs.), peeled and cored
4 Anjou pears (about 2 lbs.), peeled and cored
6 T pomegranate molasses
3 T unsalted butter, cut into small pieces
3 T tapioca
3/4 cup light brown sugar
1/2 t ground ginger
1/4 t salt
flour for dusting


>how to make<
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

(for pie filling)

*Preheat oven to 425 degrees.
*Quarter 6 pears.
*In a large skillet over medium high heat, bring 3 T molasses to a boil.
*Let simmer about 2 minutes, until molasses thickens.
*Arrange half the quartered pears in a single layer in skillet.
Sprinkle 1 1/2 D butter over pears.
*Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
*Scrape pears and molasses into a bowl.
*Add tapioca and toss to combine.
*Repeat cooking process with remaining molasses, butter and quartered pears.
*Add second batch of pears to bowl; combine.
*Thinly slice remaining pears and add to bowl.
*Stir in sugar, ginger and salt.

(for assembly)

*On a lightly floured surface, roll out both crusts to 12" circles.
*Place one crust in 9" pie plate.
*Scrape pear filling into crust.
*Cut remaining dough into strips about 1" thick.
*Top pie with strips, weaving them into a lattice.
*Crimp edges to seal.
*Place pie on a foil-lined, rimmed baking sheet.
*Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more.
*Let cool for 30 minutes before slicing.

-serves 8-

Note: I found this recipe in New York Times.

Labels: pear pie recipe, pear pomegranate pie recipe, pie recipe

  ¶ 1/09/2018 07:22:00 PM