Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern chef Scott Peacock fits the bill. Peacock takes the humble crumble pie to the next level by folding buckwheat flour into the streusel topping, creating a nutty, more wholesome flavor for this pear-filled stunner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h50m
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- Crust: Preheat oven to 375°F. Roll out dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to make a uniform edge, then crimp with fingertips. Mark indentations with the tines of a fork for a more decorative edge, if desired. Refrigerate until firm, 30 minutes.
- Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 25 minutes. Carefully remove beans and parchment; bake until golden on bottom, 5 to 10 minutes more. Transfer to a wire rack; let cool completely. (Cooled crust can be loosely covered with plastic wrap and stored at room temperature up to 1 day.)
- Streusel topping: Whisk together both flours, sugar, salt, cinnamon, and cardamom in a bowl. Add butter and massage in with your fingers until thoroughly combined. Press topping into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
- Filling: Place pears in a steamer basket set over a pot of simmering water. Cover and steam until tender but still holding their shape, 12 to 15 minutes. Transfer to a baking sheet; let cool to warm room temperature, about 15 minutes. In a large bowl, stir together flour, salt, sugar, cinnamon, lemon zest, and pepper. Stir in cane syrup, lemon juice, and ginger to form a loose paste. Add cooled pears and raisins, tossing to evenly coat. Transfer filling to crust, mounding mixture in center. Break topping into bite-size pieces and sprinkle evenly over filling.
- Bake until filling is bubbly, pears are tender, and topping turns golden brown, 55 to 65 minutes. Transfer to wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day.
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fw_t0bi
[email protected]Overall, I thought this pie was just okay. I probably wouldn't make it again.
Maingri king
[email protected]I'm not sure what went wrong, but my pie crust turned out really tough.
tasinkhan Khan
[email protected]This pie is a little time-consuming to make, but it's worth it. The end result is a delicious and unique dessert.
SETHUAH WORLD
[email protected]I'm not a big fan of pears, but I loved this pie. The buckwheat crumble was a nice touch.
Arhs Loco
[email protected]This pie is perfect for a fall gathering. The spices and pears are a perfect combination.
Amir Khang
[email protected]I've made this pie several times and it's always a crowd-pleaser.
Malcom Hapaguti
[email protected]The pie was easy to make and it turned out beautifully. I'm so glad I tried this recipe.
benjamin edwards
[email protected]The pie was a little too sweet for my taste, but I think that's because I used ripe pears.
Tom Dean
[email protected]I substituted all-purpose flour for the buckwheat flour and the pie still turned out great.
Md kshebwinw Hi hdi
[email protected]I followed the recipe exactly and the pie turned out great. The crust was flaky and the filling was flavorful.
Mutaz Mudther
[email protected]I love the combination of pears and buckwheat in this pie. It's a unique and delicious dessert.
Clara George
[email protected]This pie was a hit with my family! The pears were perfectly spiced and the buckwheat crumble added a nice nutty flavor. I will definitely be making this again.