Like last week's pie, this week's pie is also a twist on my childhood holiday experience. Every year for Valentine's Day Wandi made us heart-shaped pizza, complete with heart-shaped ham pieces. (She also reminded me this week that we always had heart-shaped finger jello and cookies too...but those items had escaped my memory.) I decided to alter this tradition a bit to fit with my pie theme, and found another interesting recipe from Martha Stewart's New Pies and Tarts. My adaptation to the recipe is found below, but you can find her recipe here.
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Pear-Raspberry Heart Pie
Ingredients:
2 pie crusts (9-inch)
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3-4 ripe Bartlett pears, peeled, core removed, and cut into thin slices
6-9 ounces raspberries
fresh lemon juice (1/2 a lemon's worth)
1 ounce (2 tablespoons) unsalted butter, cut into small pieces
water for brushing
Sanding sugar, for sprinkling
Pie Algorithm:
1. Place first crust in a pie dish, allowing a bit of extra crust to hang over the edges of the dish. Cut out hearts from the other crust. (My hearts were close to 3 inches.)
2. Whisk together sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter.
3. Lightly brush edges of crust with water. Arrange hearts in two layers around the edge of the pie, pressing dough together gently. Add more water as needed to help the hearts stick to each other and to the edge of the crust. When finished, lightly brush the top of the crust with water and then dust with sanding sugar.
4. Bake at 400F for 20-25 minutes, or until the crust turns light gold. Then reduce oven temperature to 375F. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 85 minutes. Let cool before serving.
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The pie is beautiful, and smells delightful! I can hardly wait until it cools!
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