Still Life: Pear Pie With Walnut Crust

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* Exported from MasterCook *

 

Pear Pie With Walnut Crust

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 37

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

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***CRUST***

1 tablespoon soft butter

2 cups walnuts

1/2 cup unbleached white flour

3 tablespoons brown sugar -- (packed)

1/4 teaspoon salt

1/4 teaspoon cinnamon

3 tablespoons water -- about (as needed)

***FILLING***

5 average-size firm ripe pears -- up to 6

2 tablespoons unbleached white flour

3/4 teaspoon cinnamon

2 tablespoons brown sugar -- (packed)

(or more- to taste)

grated rind of 1 lemon

1 tablespoon fresh lemon juice

a dash of salt

1/2 pint heavy cream -- (optional)

confectioners' sugar -- to taste

(optional)

1/2 teaspoon vanilla extract -- (optional)

 

Preparation time 35 minutes, plus 35 minutes to bake. Yield: 1 9-inch pie.

 

A cross between a pie and a tart, this dessert is especially wonderful if

served slightly warm, accompanied by lightly sweetened whipped cream or

vanilla ice cream.

 

D'Anjou, Comice, or Bartlett pears work best in here. You can use Bosc,

but they cook down less, and will remain quite firm even after being

baked. If you like a combination of textures, try 1 or 2 Bosc pears with

one of the softer kinds.

 

The crust can be made several days in advance. Wrap it in a sealed plastic

bag and store in the refrigerator.

 

CRUST:

 

1. Generously grease a 9-inch pie pan with the butter.

 

2. Grind the walnuts almost to a paste in a food processor with the steel

blade attachment or in a blender, using quick spurts. (If using a blender,

grind the nuts in 3 or 4 batches rather than all at once.)

 

3. Combine the walnuts with flour, sugar, salt, and cinnamon in a

medium-sized bowl. Mix with a fork until uniformly blended.

 

4. Add water 1 tablespoon at a time, mixing after each addition. Add just

enough to enable the dough to adhere to itself but not so much that it

becomes sticky.

 

5. Use your hands to press the dough evenly into the bottom and sides of

the buttered pie pan. Set aside while you make the filling.

 

FILLING:

 

1. Preheat oven to 375F.

 

2. Peel and slice the pears, and place them in a medium-sized

bowl. Gradually sprinkle in the flour as you toss the slices gently.

 

3. Add cinnamon, sugar, lemon rind and juice, and salt. Stir lightly.

 

4. Spread the filling into the unbaked crust. Bake for 35 minutes.

 

5. Meanwhile, if desired, whip the heavy cream, adding confectioners'

sugar to taste and 1/2 teaspoon vanilla extract. Refrigerate until serving

time.

 

6. Serve the pie warm, topped with the whipped cream. Or, if you'd rather

not bother making the whipped cream, you can serve it with vanilla ice cream.

 

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