![]() My dad asked me to make this pie because he, like Will serve it with carmel ice cream next time. Pears are a lot easier to prepare then apples. The family is requesting this pie again for Christmas. It was really easy and everyone loved it (we did cut the nutmeg in half and found that to be PLENTY). My 17 year old daughter made this for Thanksgiving dinner. Not a keeper, turned out a bit soupy and the butterscotch flavor was barely there. It was a big hit with my husband and my in-laws! I will add at least another pear to the mix next time I make it. The dough is really easy and delicious, if a little tough. To make pies, I'll precook the shells and just cook until warm. Can't wait to try a tart with nut crust for Thanksgiving. ![]() The taste is wonderful, and the filling is thick and nicely gelled. I have nearly 4 quarts, enough for 3 pies and a tart. I made a 10 pound recipe, cooked it down on the stove top and canned it. I have a pear tree that produced heavily this year. Cool to warm or room temperature, 2 to 3 hours. Reduce oven to 375☏ and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Step 8īake pie on hot baking sheet 20 minutes. Lightly brush top crust and cutouts with some of egg wash and sprinkle with granulated sugar. Arrange decoratively on top of pie, pressing gently to help them adhere. Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents. ![]() Press edges together to seal, then fold under. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Dot with butter, then cover with pastry round. Roll out remaining piece of dough into a 13-inch round. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Gently toss pears with brown sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit. Whisk together flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, breaking up any lumps. Fold the crust up, pleating where necessary.Put a baking sheet on middle rack of oven and preheat oven to 425☏. Mound the filling in the center of the pie crusts, leaving about two inches around the edges. Spread out the pie crusts on a Silpat-lined baking sheet. Mix the sugar and flour, sprinkle over the pears, and toss to combine. Put the vanilla bean in the bowl containing the pears and mix it around with your hands until well incorporated. Another thing is that you can pop the used vanilla beans in a cup or so of sugar and after about a week, you’ll have vanilla sugar.) It doesn’t look like a ton of vanilla, but it packs a bunch of flavor! (Two things: if you don’t go the vanilla bean route, a little vanilla extract will definitely do the trick. Split a vanilla bean, spread it out and “smoodge” (yes, that’s a culinary term!) the paste out by dragging a knife or the back of spoon along the inside of the bean. Squeeze a little lemon juice over them so they don’t get too brown. To make the crostatas, first peel and chop your pears. Then pop them in the oven just before dinner and take them out midway through, which gives them just enough time to set up before dessert. I like to put together the Pear Vanilla Crostatas the morning of my dinner party, and just let them hang out in the fridge until dinner is underway. Pie, without the fuss-now even easier with a ready-made Pillsbury™ Pie Crust! ![]() Surely you can’t argue with a crostata-it’s such a go-to entertaining dessert, both for ease and sheer yumminess. ![]() It’s a favorite of mine, particularly when made with a fresh vanilla bean.Īnd the crostata. The vanilla subtly enhances the delicate fruit, making it more complex without overpowering it. Sure, pear and vanilla is not quite a classic pair like the others. ![]()
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